Gillian's Lokshen Kugel
Gillian's Lokshen Kugel

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, gillian's lokshen kugel. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Gillian's Lokshen Kugel is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Gillian's Lokshen Kugel is something that I’ve loved my entire life. They’re fine and they look fantastic.

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 must first prepare a few ingredients. You can have gillian's lokshen kugel using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Gillian's Lokshen Kugel:
  1. Get 400 g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
  2. Get 2 medium eggs, beaten
  3. Make ready 3 tablespoons ground cinnamon
  4. Take 4 teaspoons ground ginger
  5. Make ready 200 g raisins
  6. Take 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
  7. Take 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. Get 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.

So that’s going to wrap it up with this special food gillian's lokshen kugel recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!