Gillian's Lokshen Kugel
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.
Gillian's Lokshen Kugel
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.
Cooking Instructions
- 1
Preheat your oven to 180°C / 350°F / gas mark 4.
- 2
Boil the lokshen or noodles until just al dente, strain and rinse with cold water.
- 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
Add the rest of the ingredients and mix well.
- 5
Grease a baking dish, pour in the lokshen mixture and smooth the top.
- 6
Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours.
- 7
Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky.
- 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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