Jewish noodle kugel
Difficulty
Easy 👌10
min.
Preparation
50
min.
Baking
0
min.
Resting
Ingredients
| 500 g | spaghetti |
| 6 | eggs |
| 400 g | cottage cheese |
| 500 g | sour cream |
| 100 g | sugar |
| ½ tsp | cinnamon |
| 1 tsp | lime juice |
| 1 tsp | salt |
| 100 g | raisins |
| 1 tbsp | butter |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- colander
- cooking spoon
- large pot
- oven
- large bowl
- whisk
- rubber spatula
- baking dish
Nutrition per serving
Cal
442
442
Protein
17 g
17 g
Fat
16 g
16 g
Carb
56 g
56 g
Step 1/3
- 500 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
- 6 eggs
- 400 g cottage cheese
- 500 g sour cream
- 100 g sugar
- ½ tsp cinnamon
- 1 tsp lime juice
- 1 tsp salt
- 100 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
- 1 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!
in Berlin