Ingredients:
- ½ tsp fine salt, plus more as needed
- 10 tbsp (142g) unsalted butter, melted
- 12 oz (340g) wide egg noodles
- ⅔ cup (106g) raisins or chopped dried apricots, dates, apples, or prunes (optional)
- 6 large eggs
- 2 cups (454g) cottage cheese
- 2 cups (454g) sour cream
- ⅓ to ⅔ cup (66g to 132g) light brown sugar, depending on desired sweetness
- ⅓ cup (79ml) whole milk
- 1 tsp Ground Cinnamon, Cardamom, ginger or a combination or Lemon Peel
- ¼ tsp freshly grated nutmeg or Black Pepper (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and place a rimmed baking sheet inside. Meanwhile, bring a large pot of salted water to a boil.
- Grease a 9x13-inch or 2 ½-quart baking dish with 2 tablespoons of melted butter.
- Cook the egg noodles in the boiling water according to the package instructions until they are just tender. If using dried fruits, place them in a colander.
- While the noodles are cooking, combine the eggs, cottage cheese, sour cream, brown sugar, milk, spices, and ½ teaspoon of salt in a blender or food processor. Blend until smooth. Add 6 tablespoons of the melted butter, reserving the remaining 2 tablespoons for later.
- Drain the noodles and pour them over the dried fruits in the colander to soften them. Transfer the noodles (and fruits, if using) to a large mixing bowl. Add the cottage cheese mixture and stir until well combined.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Drizzle the reserved melted butter on top. Place the dish on the preheated baking sheet and bake for 45 to 55 minutes, or until the top is golden and slightly crisp.
- Allow the kugel to cool on a wire rack for at least 20 minutes before serving.
- Enjoy this warm, comforting dish!
