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Preserved Lemon Shallot Kugel

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.