During the Jewish holiday of Hanukkah it is traditional to eat this savory kugel recipe. This recipe is made with cottage cheese although many people subsitute gvina levana (Israeli white cheese) if you can find it. If you like this dish even sweeter, feel free to add some raisons, it will give it some interesting texture.
For more Hanukkah inspiration, click here.
- 8 Ounces egg noodles
- 2 onions, sliced
- 2 Tablespoons butter, melted
- 8 Ounces cottage cheese
- 2 eggs, lightly beaten
- 1/4 Cup sugar
- 1 Teaspoon vanilla extract
- 1 Teaspoon cinnamon
- oil for frying
Preheat oven to 350ºF.
Bring a large pot of water to a boil. Salt the water and cook your noodles uncovered until they are al dente. Approximately 4-6 minutes.
Place your noodles in a colander and rinse with cold water. Set aside.
In a medium saucepan, over medium heat, heat the oil and then cook the onions until they soften. Remove from pan.
In a separate bowl, gently mix the onions, noodles, butter, cottage cheese, eggs, sugar, vanilla extract and cinnamon until all the noodles are evenly coated.
Place the mixture in a prepared pan and smooth down the top.
Bake uncovered for 45 minutes to an hour, or until the top is golden brown. If you like it crispier, bake it slightly longer.