Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, gillian's lokshen kugel. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions. Lokshen Kugel means "noodle pudding" in Yiddish. It originated in eastern Europe where the Jewish community spoke that language. Kugel (Yiddish: קוגל‎ kugl, pronounced IPA: [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from egg noodles (לאָקשן קוגל lokshen kugel) or potato.

Gillian's Lokshen Kugel is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Gillian's Lokshen Kugel is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have gillian's lokshen kugel using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Gillian's Lokshen Kugel:

1. Make ready 400 g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
2. Make ready 2 medium eggs, beaten
3. Get 3 tablespoons ground cinnamon
4. Make ready 4 teaspoons ground ginger
5. Prepare 200 g raisins
6. Make ready 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
7. Get 3 Bramley apples, peeled and coarsely grated
8. Get 175 g seedless raspberry jam
9. Make ready Juice and finely grated zest of 1 lemon
10. Make ready 125 g margarine, plus extra to coat the inside of the baking dish
11. Take 3 tablespoons granulated sugar, plus extra to sprinkle on top

In this case, do not add salt or nutmeg to the cheese mixture. Traditional lokshen kugel (Yiddish for noodle pudding) just like my Grandmother used to make! This rich, dairy dish is not especially "light" so I only make it for holidays. Lokshen kugel is Yiddish for "noodle pudding".

Instructions to make Gillian's Lokshen Kugel:

1. Preheat your oven to 180°C / 350°F / gas mark 4.
2. Boil the lokshen or noodles until just al dente, strain and rinse with cold water.
3. Put the lokshen back into the pan, add the margarine, jam, lemon zest and juice and stir over a low heat until well combined.
4. Add the rest of the ingredients and mix well.
5. Grease a baking dish, pour in the lokshen mixture and smooth the top.
6. Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours.
7. Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky.
8. Take the lokshen kugel out of the oven, sprinkle with a tablespoon of sugar and, as Gillian pointed out in the recipe she sent me, all that’s left to do is: ‘Eat the bloody thing!’. Leftovers can be successfully frozen and reheated.

This rich, dairy dish is not especially "light" so I only make it for holidays. Lokshen kugel is Yiddish for "noodle pudding". This food originated in Eastern Europe and has been popular with Ashkenazi Jews. The main ingredient in lokshen kugel is cooked broad noodles. Cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter (or margarine).

So that is going to wrap it up for this exceptional food gillian's lokshen kugel recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!