Sweet and Spicy Lukshen Kugel

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5.0 (3 reviews)

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.

2h 16
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

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.

Credits

Variations:

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

Description:

Photography and Styling by Chavi Feldman

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5.0 out of 5

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2 Comments

Esther •

This recipe is on extra kugel rotation for me. Love how the brown sugar caramelizes around the edges

mindy •

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)