Fruity - Lokshenpudding (Kugel)

Total Time
50mins
Prep 20 mins
Cook 30 mins

We love this sweet kugel! I buy the vermicelli for this in a little Turkish grocery store, I don't know or you will have to add more milk if you should substitute the vermicelli for broader noodles.

Ingredients Nutrition

  • 450 ml milk
  • 4 ounces very fine vermicelli
  • 2 large eggs
  • 1 pinch salt
  • 12 teaspoon ground cinnamon
  • some freshly grated nutmeg
  • 1 orange, zest of, grated
  • 1 lemon, zest of, grated
  • 2 ounces white sugar
  • 1 tablespoon melted butter
  • 3 ounces no soak ready to eat dried apricots, chopped
  • 3 ounces mix of other no soak ready to eat dried fruit, like raisins, dates, prunes, chopped
  • 2 tablespoons sliced almonds

Directions

  1. Preheat oven to 350 degrees F.
  2. Bring the milk to the boil on a medium heat, then add the vermicelli, keep stirring and take of the heat when about half of the milk is absorbed, put aside but give it a stir now and then.
  3. Whisk the eggs together with the salt, cinnamon, nutmeg, the zests and the sugar, add the melted butter and the fruits, and then add the vermicelli, mixing everything together.
  4. Put this in a greased oven dish, scatter the almonds over it and bake for 25 to 30 minutes.
  5. Take the dish out of the oven, leave to stand for a few minutes and serve.

Reviews

(2)
Most Helpful

i had my doubts when making this, i never cook the pasta in milk. and after i let it sit for a few minutes it was all absorbed. but it came out delicious, a wonderful dairy kugel

chia February 02, 2003

We didn't care for this very much - but I've never made or had kugel before. It was drier than I expected, and next time, I think I'd increase the milk by atleast another 1/2 cup (maybe even 3/4) but that would probably need another egg for the custard. I also added a couple of drops (literally) of almond essence which I liked in the pudding.

evelyn/athens September 24, 2003

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