The Best Kugel Recipe Ever

Hanukkah starts tonight and I’m already totally over it. First of all, it’s just way too early this year– we just ate turkey for crying out loud– who wants to think about opening gifts already? Plus, my children are seriously driving me insane with the non-stop present talk and I can’t even imagine the spoiled brats they will be at the end of the eight night celebration. Which just so happens to coincide with Evan’s birthday next week. Oy.

But, in honor of the festival of lights, I do want to gift you with a recipe of my own. This sort of gift works out well for you, since I’m the worlds worst wrapper anyway…

Now, if you are a non-Jew, there are some foods you should stay away from. Gefilte fish and chopped liver come to mind– you can live a complete and fulfilled life without ever tasting these. The same cannot be said for Matzo ball soup, potato latkes and hot out of the oven challah. Some foods transcend religion and if you aren’t familiar with any of those, it’s time. Go, now. Run! (When you finish reading this, I mean.)

Kugel is on thing that kind of falls in the middle. Every Jewish person I’ve made my recipe for says it’s the best they’ve ever had, but non-Jews are rather perplexed by the sweet noodle pudding that’s not a dessert but rather a side dish. Most kind of play around with it, never really embracing its goodness.

I bet you will, though. Here’s my best kugel recipe ever…

You need:

1 package egg noodles, cooked and drained

1 pint Greek yogurt or sour cream 1 stick melted butter 1/2 lb cottage cheese 6 eggs 1 cup sugar 1/2 cup brown sugar 2 teaspoons vanilla 1 cup dried cranberries graham cracker crumbs

Mix all ingredients, except for the graham cracker crumbs and place in greased 9 x 13″ pan. Sprinkle graham cracker crumbs on last. Cook for about an hour (or until it’s bubbly and crispy on top) at 350 degrees.

The finished pictures aren’t so impressive, but I think you’ll like it.

Happy Hanukkah, my friends.