This is a sweet and peppery classic Jewish side dish, appropriate for nearly any occasion, from Shabbat to holiday dinners, from a brunch get-together to a family celebration.

Directions

Prepare the Kugel

1. In a five-quart pot, bring water, three tablespoons sugar, pepper, and oil to a boil. Add brown sugar and salt. Mix. Turn off heat.

2. Pour in uncooked noodles and soak for 10 minutes (not more). Add eggs and stir quickly.

3. Pour into lightly greased 9 x 13-inch pan. Bake at 350 degrees Fahrenheit for one and 1/4 to one and 1/2 hours.

Variations:

This recipe is also great made in mini bundt pans for individual kugels.

Credits

Photography and Styling by Chavi Feldman

Recipe tags

Classic Jewish foods Dairy free Kugels Kugles Lokshen Lukshen Lukshen kugel Lukshon Mini kugelettes Non-dairy Noodle kugel Noodle pudding Pareve Parve Savory Shabbos Sweet and spicy Traditional Yom tov

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mindy

2 years ago

great standard lokshen kugel recipe! thing is that it says Manishewitz med egg noodles, and that’s not what it shows in the pic… I did the reg skinny ones (not sure what they’re called)