Pastrami Lukshen Kugelettes

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
3.2 (5 reviews)

These kugelettes are a huge crowd-pleaser. Everyone loves pastrami, and the mini shape makes them easy to serve and fun to eat. Yields 36 kugelettes

1h 30m 24
Medium Meat

Contains: Gluten, Wheat, Soy, Egg

Directions

Prepare the Pastrami Mixture

  1. Heat oil in a large frying pan over medium heat. Add onions and salt; cook for about five minutes, until translucent.

  2. Add garlic and cabbage, and cook for an additional 10 minutes, until softened.

  3. Add pastrami, brown sugar, mustard, soy sauce, and hot sauce. Stir to combine.

  4. Cook over low heat for at least 20 minutes, preferably 40–60 minutes, stirring occasionally, until the mixture is golden brown and fragrant. Set aside to cool completely.

Prepare the Kugelettes

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin pans with three dozen paper liners. Set aside.

  2. In a large bowl, whisk together oil, eggs, and salt. Add cooled pastrami mixture and noodles. Stir to combine.

  3. Divide mixture among the prepared muffin pans. Top each kugelette with crispy fried onions. Bake for about 25–30 minutes, until firm.

Notes:

These freeze nicely in an airtight container. For best results, freeze between layers of Gefen Parchment Paper.

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What Cooks Are Saying

3.2 out of 5

5 global ratings

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10 Comments

Arlene Hersh •

Can I make it in a 9 x 13 pan?

Raquel Malul Kosher.com Team •
Reply to Arlene Hersh

Yes, you can make this in a 9×13-inch pan. Spread the mixture evenly in a well-greased pan, top with the crispy fried onions, and bake at 350°F. Since it will be thicker than the individual kugelettes, begin checking around 45 minutes and continue baking until the center is completely set and the top is golden. Enjoy!

Chavi Singer •

yes, these freeze very well. I like to cook them in individual ramekins ( the pretty aluminum ones). I also add the same seasoning to the noodles as you add to the pastrami. it really ups the flavor!

yael •

I made these without the pastrami and they were a bit bland. I would add pastrami next time but people liked them anyway

Chana Fox Kosher.com Team •
Reply to yael

Hi Yael,
I'm glad people enjoyed this recipe either way. Sometimes we can't predict what people will like. Sounds delicious no matter how you made it!

-Chana Tzirel from Kosher.com

Shari Gordon •
Penina •

OILY. Waaaaay too much oil in the part of the egg mixture.