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Gillian's Lokshen Kugel
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A picture of Gillian's Lokshen Kugel.

Gillian's Lokshen Kugel

Just Not Kosher
Just Not Kosher @cook_12101580

Using her Grandma Rose’s recipe, our niece Gillian makes the best lokshen kugel. She serves it on a Friday night and when all the family gathers. I’m sure many people cook and enjoy much-loved dishes that have been handed down by forebears. This recipe, with a heritage that dates back at least four generations to my certain knowledge, is a case in point. As I have noted in many of my recipes, nostalgia adds a flavour that no other ingredient can match.

Using her Grandma Rose’s recipe, our niece Gillian makes the best lokshen kugel. She serves it on a Friday night and when all the family gathers. I’m sure many people cook and enjoy much-loved dishes that have been handed down by forebears. This recipe, with a heritage that dates back at least four generations to my certain knowledge, is a case in point. As I have noted in many of my recipes, nostalgia adds a flavour that no other ingredient can match.

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Gillian's Lokshen Kugel

Just Not Kosher
Just Not Kosher @cook_12101580

Using her Grandma Rose’s recipe, our niece Gillian makes the best lokshen kugel. She serves it on a Friday night and when all the family gathers. I’m sure many people cook and enjoy much-loved dishes that have been handed down by forebears. This recipe, with a heritage that dates back at least four generations to my certain knowledge, is a case in point. As I have noted in many of my recipes, nostalgia adds a flavour that no other ingredient can match.

Using her Grandma Rose’s recipe, our niece Gillian makes the best lokshen kugel. She serves it on a Friday night and when all the family gathers. I’m sure many people cook and enjoy much-loved dishes that have been handed down by forebears. This recipe, with a heritage that dates back at least four generations to my certain knowledge, is a case in point. As I have noted in many of my recipes, nostalgia adds a flavour that no other ingredient can match.

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Ingredients

2½ - 3 hours
6 - 8 servings
  1. 400 gdried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
  2. 2medium eggs, beaten
  3. 3 tablespoonsground cinnamon
  4. 4 teaspoonsground ginger
  5. 200 graisins
  6. 1x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
  7. 3Bramley apples, peeled and coarsely grated
  8. 175 gseedless raspberry jam
  9. Juice and finely grated zest of 1 lemon
  10. 125 gmargarine, plus extra to coat the inside of the baking dish
  11. 3 tablespoonsgranulated sugar, plus extra to sprinkle on top
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Steps

2½ - 3 hours
  1. 1

    Preheat your oven to 180°C / 350°F / gas mark 4.

  2. 2

    Boil the lokshen or noodles until just al dente, strain and rinse with cold water.

  3. 3

    Put the lokshen back into the pan, add the margarine, jam, lemon zest and juice and stir over a low heat until well combined.

  4. 4

    Add the rest of the ingredients and mix well.

  5. 5

    Grease a baking dish, pour in the lokshen mixture and smooth the top.

  6. 6

    Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours.

  7. 7

    Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky.

  8. 8

    Take the lokshen kugel out of the oven, sprinkle with a tablespoon of sugar and, as Gillian pointed out in the recipe she sent me, all that’s left to do is: ‘Eat the bloody thing!’. Leftovers can be successfully frozen and reheated.

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Just Not Kosher
Just Not Kosher @cook_12101580
on March 17, 2018 14:43
Just Not Kosher is a family celebration of food, bringing together recipes from the kitchen of Steven Morris and photographs by his son Rick Pushinsky."Friends and family often request recipes for dishes I’ve served, and it was from these hastily typed emails that this collection began. Those I’ve included are close to my heart; dishes that we make and eat regularly at home. Some are family treasures wrapped in nostalgia; some have been borrowed from friends and restaurants near and far. Hopefully they will continue to stand the test of time and, one day, you too might pass them on to those you love.I have to admit to sometimes straying from the path of strict kosher rules but where I have, I’ve suggested alternatives. What I can guarantee is that while all of the recipes are delicious; some of them are ‘just not kosher’."Neither Rick Pushinsky nor Steven are chefs. Rick is a professional photographer with 10 years experience doing editorial shoots for the likes of The Sunday Times Style, Vogue and the FT. Steven is an optician with a kitchen habit. Together they have created a series of 21 recipe cards – a three-course meal for every day of the week.Read more recipes at www.justnotkosher.com and see more of Rick's work at www.pushinsky.com
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