Hanukkah Kugel


By Dane Feldman

Photo by Dane Feldman.

Kugel isn’t technically a dish meant specifically for Hanukkah, but it is tradition to eat it throughout the year (most specifically on Shabbat). For my family, kugel is a comfort food and a symbol of all Jewish holidays. By nature, kugel is a casserole so truthfully anything goes. I like cottage cheese and yogurt in mine along with some sweet spices and dried fruit. If raisins aren’t your favorite, switch them out for cranberries, plums, or even dried apricots.

What you’ll need:
16 oz extra wide egg noodles, cooked and drained
4 eggs
1/2 cup and 1 1/2 tbsp turbinado sugar
16 oz nonfat cottage cheese
6 oz plain nonfat Greek yogurt
1/2 cup walnuts, chopped
1/2 cup raisins
1 tsp cinnamon
Light butter

Preheat oven to 350.

While the noodles are cooking, beat the eggs until light and fluffy. Add yogurt, cottage cheese, and the half-cup of sugar. Mix well and add a half-teaspoon of cinnamon.

In a separate bowl combine the walnuts, raisins, half of the cinnamon, and the remaining sugar.

Mix together noodles, fruit, and egg mixture. Pour into a large rectangular baking dish. Dot the top with butter, and shake the remaining cinnamon and some nutmeg over the noodles.

Bake for 45 minutes to an hour, or until the noodles are lightly browned.