Jewish noodle kugel

Step 1/ 3

• 100 g spaghetti

• colander
• cooking spoon
• large pot

Cook the spaghetti until al dente according to package instructions, then transfer to a colander to strain.

Step 2/ 3

• 1¼ eggs
• 80 g cottage cheese
• 100 g sour cream
• 20 g sugar
• ⅛ tsp cinnamon
• ¼ tsp lime juice
• ¼ tsp salt
• 20 g raisins
• pepper

• oven
• large bowl
• whisk
• rubber spatula

Pre-heat oven to 180°C/ 350°F. Beat the eggs in a large bowl. Add cottage cheese, sour cream, sugar, cinnamon, lime juice, salt, and pepper to taste. Stir to combine. Transfer spaghetti into the bowl and stir in raisins.

Step 3/ 3

• ¼ tbsp butter

• baking dish

Grease the baking dish with butter and transfer spaghetti-mixture to the dish. Bake at 180°C/350°F for approx. 50 min or until the top is golden brown and custard is set. Serve while still warm and enjoy!

Enjoy your meal!