Preserved Lemon Shallot Kugel

OMG. People, this Preserved Lemon Shallot Kugel is the best kugel I’ve made yet. It’s a salty, tart, and creamy tsunami and so delicious. As I said in a previous post, Basically, I can’t stop making preserved lemons. Consequently, there is a big pileup in my pantry. However, this is not a tragedy because I am having fun experimenting with incorporating them into new recipes. Cookies, hummus potato, and macaroni salads are just a few recipes that benefit from preserved lemons. I love them.

For this Preserved Lemon Shallot Kugel recipe I chose shallots for a reason. Preserved lemons are very salty and tart. Consequently, I used sweet shallots to balance them out. Also, roughly a tablespoon full of sugar is thrown into the mix for the same reason. Two whole preserved lemons are sacrificed for this dish. At first, I was afraid the result would be too salty. Fortunately, they add the perfect balance.

Preserving lemons sound complicated, or even exotic. I am here to tell you, it’s the easiest thing ever. The hard part is waiting a few weeks until they mature. It is so worth it.  I am so happy to have them on hand to make this Preserved Lemon Shallot Kugel.

The recipe I use is simple. Slice whole lemons into quarters. However, do not slice all the way through. Leave the lemon connected on one side. Layer the lemons in a jar with kosher salt.  Pushing them down as you go so they sit in their own juice. I add a teaspoon full of black peppercorns and a bay leaf to the jar. Seal and wait at least 2 weeks before using. Some recipes call for adding sugar to the jar. I leave that up to you.

Tips for Making this Preserved Lemon Shallot Kugel:

• If you are worried about the salt content. Rinse off the lemons when you remove them from the brine before adding them to the recipe. Also, the recipe calls to add some of the preserved lemon brine from the jar. Skip this.
• Adding thin slices of lemon to the top of the kugel before baking is just for looks, not taste. You can skip this as well.
• If you are making your own preserved lemons, add a teaspoon of sugar to the jar to balance the tart flavor. It takes the edge off.

Print

Preserved Lemon Noodle Kugel with Shallots

Course Side Dish

Cuisine Jewish

Keyword casseroles, kugel, Noodle Kugel, passover recipes, preserved lemons

Prep Time 15 minutes

Cook Time 35 minutes

Servings 12

Author Lora Wiley-Lennartz

Ingredients

• 4 shallots
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• Kosher salt & freshly ground pepper to taste
• 12 ounces whole wheat egg noodles
• 1 + 3/4 cups cottage cheese
• 1 + 3/4 cups sour cream
• 1 preserved lemon
• 2 Tablespoons preserved lemon juice
• 1 lemon very thinly sliced

Instructions

1. Peel and chop the shallots.

2. Heat the butter and olive oil in a skillet.

3. Add the shallots and stir to coat.
4. Cook, stirring until they soften.
5. Season with kosher salt.
6. Sprinkle with sugar.
7. Remove from heat and set aside.
8. Chop preserved lemon into small pieces
9. Mix together the cottage cheese and sour cream in a large bowl.
10. Stir in the shallots, chopped preserved lemon and juice.
11. Bring a large pot of salted water to a boil.
12. Add the egg noodles and cook until soft but not mushy (about 8 minutes)
13. Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish with butter.
14. Drain the noodles thoroughly and add to the mixture in the bowl.
15. Season with kosher salt and freshly ground pepper to taste.
16. Transfer the mixture to the prepared casserole dish in the oven.
17. Distribute the lemon slices over the top
18. Bake for 30-35 minutes & serve.

More Kugel:

Caramelized Onion Whole Wheat Noodle Kugel

Spring Vegetable Sauerkraut Kugel