Gillian's Lokshen Kugel
Gillian's Lokshen Kugel

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, gillian's lokshen kugel. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Gillian's Lokshen Kugel is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Gillian's Lokshen Kugel is something which I’ve loved my entire life.

Lokshen kugel, or noodle pudding, is anticipated fare on the Jewish New Year table. Lokshen Kugel means "noodle pudding" in Yiddish. It originated in eastern Europe where the Jewish community spoke that language.

To get started with this recipe, we have to first prepare a few ingredients. You can have gillian's lokshen kugel using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Gillian's Lokshen Kugel:
  1. Prepare 400 g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
  2. Make ready 2 medium eggs, beaten
  3. Prepare 3 tablespoons ground cinnamon
  4. Make ready 4 teaspoons ground ginger
  5. Get 200 g raisins
  6. Make ready 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
  7. Get 3 Bramley apples, peeled and coarsely grated
  8. Make ready 175 g seedless raspberry jam
  9. Get Juice and finely grated zest of 1 lemon
  10. Prepare 125 g margarine, plus extra to coat the inside of the baking dish
  11. Make ready 3 tablespoons granulated sugar, plus extra to sprinkle on top

This kugel can also be a sweet dessert. In this case, do not add salt or nutmeg to the cheese mixture. Lokshen Kugel means "noodle pudding" in Yiddish. It originated in eastern Europe where the Jewish community spoke that language.

Instructions to make Gillian's Lokshen Kugel:
  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.

Lokshen kugel is Yiddish for "noodle pudding". This food originated in Eastern Europe and has been popular with Ashkenazi Jews. The main ingredient in lokshen kugel is cooked broad noodles. Cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter (or margarine). Lukshen Kugel is a delicious dessert Yiddish delight that you simply can't resist.

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