Go Back
Print
Recipe Image
Smaller
Normal
Larger
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
Peel and chop the shallots.
Heat the butter and olive oil in a skillet.
Add the shallots and stir to coat.
Cook, stirring until they soften.
Season with kosher salt.
Sprinkle with sugar.
Remove from heat and set aside.
Chop preserved lemon into small pieces
Mix together the cottage cheese and sour cream in a large bowl.
Stir in the shallots, chopped preserved lemon and juice.
Bring a large pot of salted water to a boil.
Add the egg noodles and cook until soft but not mushy (about 8 minutes)
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish with butter.
Drain the noodles thoroughly and add to the mixture in the bowl.
Season with kosher salt and freshly ground pepper to taste.
Transfer the mixture to the prepared casserole dish in the oven.
Distribute the lemon slices over the top
Bake for 30-35 minutes & serve.