Cottage cheese kugel
6 servings
50 minutes
Cottage kugel is a traditional Jewish dish that combines the tenderness of cottage cheese, the sweetness of raisins, and the aroma of cinnamon. Its history traces back to Ashkenazi cuisine, where kugel was originally made as a casserole from noodles or potatoes. Over time, the recipe was enriched with dairy products, acquiring a creamy texture and rich flavor. This dessert version is perfect for breakfasts or family dinners, filling the home with a cozy aroma. Crispy cornflakes baked with butter add an appetizing crust, while the combination of egg noodles and cottage cheese makes it surprisingly tender. Served warm or chilled, it remains a favorite treat for holidays and special occasions.
1
Boil the noodles, adding a tablespoon of salt to the water.
- Egg noodles: 500 g
- Salt: 1 tablespoon
2
Mix eggs, sugar, cottage cheese, sour cream, milk, raisins, and cinnamon with a mixer, add noodles, and place everything in a mold.
- Chicken egg: 6 pieces
- Sugar: 150 g
- Full-fat curd cheese (18%): 400 g
- Sour cream 33%: 200 g
- Milk: 100 ml
- Raisins: 200 g
- Cinnamon: 1 teaspoon
3
Pour melted butter over cornflakes, sprinkle with kugel mixture, and place in an oven preheated to 170 degrees for half an hour.
- Cornflakes: 100 g
- Butter: 50 g
