Around since the 1500s, the name itself conjures up imagery of shtetls, large pots on the fire, and wrinkled grandmothers mixing ingredients lovingly
Here are a few crowd favorites, approved by our taste testers.
Spoiler alert: they all use packaged pasta.
Submitted by Dina Ginsberger, Jackson, NJ
This kugel was made famous by my mother, Mrs. Surie Bider, who got the recipe from my grandmother, Mrs. Bashie Ullman. My mother makes it for mishloach manos every year, and it’s also given out weekly by The Chicago Center in their Shabbos food packages. Enjoy it warm and cold!
YIELDS 1 9X13-INCH PAN OR 2 ROUND PANS
Preheat oven to 350°F (175°C).
Cook lokshen noodles according to package directions. Drain and immediately return to the pot. Place margarine into the warm noodles and allow it to melt. Add eggs one at a time and mix. (I recommend beating the egg in a separate cup first, as the noodles are hot.)
Add the remaining ingredients and mix. Pour into a greased 9×13-inch (23×33-cm) baking pan or into two round pans. Bake uncovered for 1 hour, or 45 minutes for round pans.
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