Noodle kugel with ricotta, raisins and apples
8 servings
80 minutes
Polish immigrants call it kigel, Germans call it kugl, and Lithuanians call it kugel. But all the same, it is one and the same dish, existing in countless variations, tastes and types, like everything folk and homemade. Kugel is something between a casserole and a pudding, and sometimes, in a festive version, layered with curd cream, it is close to a cake. According to the most common version, the name goes back to the word "ka-igul", which in Aramaic meant "round", and the dish itself arose due to the ban on lighting a fire on Shabbat - kugel was baked the day before, so as not to deprive yourself of the pleasure of a hearty lunch on Saturday. Kugel can be made with noodles, potatoes, dried fruits, stale bread with apples, sweet or spicy. We have chosen one of the most authentic options - from noodles, which even cold or reheated in the microwave the next day will not lose any of its taste.
1
Preheat the oven to 180 degrees.
2
Boil the noodles in boiling water until cooked, then drain.
- Egg noodles: 230 g
3
In a large bowl, mix the noodles, ricotta, softened butter, sugar, lightly beaten eggs, raisins, thinly sliced peeled apples, salt, cinnamon, and vanilla extract. Mix well.
- Egg noodles: 230 g
- Ricotta cheese: 450 g
- Butter: 110 g
- Sugar: 0.5 glass
- Chicken egg: 2 pieces
- Light raisins: 140 g
- Green apples: 2 pieces
- Salt: pinch
- Ground cinnamon: pinch
- Vanilla extract: 1 teaspoon
4
Transfer the mixture to a buttered rectangular dish and bake for 40 minutes. Cover with foil and bake for another 20 minutes until done.
- Butter: 110 g
5
Slightly cool and cut into squares. Serve warm with sour cream and fresh berries.
- Sour cream: 220 g
- Fresh berries: to taste