Claudia Roden’s Lokshen Kugel (Savoury Noodle Pudding)
This traditional recipe for lokshen kugel, taken from Claudia Roden's encyclopedic The Book Of Jewish Food, is as simple as it is comforting.
This noodle pudding can be savoury or sweet. It is traditionally served hot on Friday night and cold on Saturday.
|250g (9oz)||medium egg noodles or vermicelli|
|1||large onion, chopped|
|4 tbsp||chicken fat or vegetable oil|
|3||eggs, lightly beaten|
Boil the noodles in salted water until just tender and drain. Fry the onion in 3 tablespoons of fat or oil until soft. Cool a little, then mix with the eggs and noodles. Add a little salt. Line a loaf pan or mould with greaseproof paper or foil and grease well with the remaining fat. Pour in the noodle and egg mixture and bake in a preheated 350°F/180°C/gas 4 oven for about 45–60 minutes, or until ﬁrm and lightly brown on top. Turn out, peel oﬀ the foil, and serve hot cut in slices.
Variation: For a sweet and peppery Israeli version add to the above ingredients 100g(4oz) of sugar, 4 tablespoons of raisins, and 1½ teaspoons of black pepper.