EAST BRUNSWICK, NJ - Lokshen Kugel? Wasn't he a lineman for the Green Bay Packers? That guy played by Andy Kaufman on Taxi years ago? The name on your fake ID?
Lokshen kugel is a delicious dairy dish - Oy! Is there dairy in this! - often served on Rosh Hashanah as its sweet taste is symbolic of the wish for a sweet year ahead. Lokshen kugel is a noodle pudding/casserole made from broad noodles, eggs, sour cream, cream cheese, cottage cheese, butter, sugar, raisins, and salt. What's not to like?
Though the ingredients may require you to make visit to the cardiologist later this week, the recipe is a no-brainer. Here at TAP Central, at the request of a sentimental husband looking for traditional "comfort food" for the Jewish New Year which begins at sunset on Sunday night, I made a lokshen kugel today based on this recipe. I am sure that there is a gluten-free, non-dairy, no raisins recipe online, but, hey, it's a holiday. Nana would not have done it that way.
According to Tori Avey, who admits to being inspired by the past, "The dish originated over 800 years ago in southern Germany and became a staple with Jewish families throughout Eastern Europe. Jewish immigrants brought the kugel with them to the United States, where it continues to be a popular holiday dish today. There are many kinds of kugel, all made with three basic ingredients: eggs, fat, and starch. The starch used to make kugel varies; I’ve seen kugels made with matzo, matzo farfel, noodles, bread, or rice. They’re all yummy in their own way, but my favorite is noodle kugel."
The process is documented here, almost live from East Brunswick.
L'shanah tova. May you be inscribed in the book of life. I hear it's great reading.