Prep 20 mins
Cook 45 mins
This kugel uses traditional Eastern European kugel components but with a modern Israeli flair...and just happened to be stuff I had stocked the fridge and pantry with one night! Very easy to double, use half the bag of noodles for a little kugel in a 8 x 8 square pan or 9" pie pan, and the whole bag for a big kugel in a 9 x 13 pan then simply double everything else. Pot cheese also works nicely in this if you don't like the tang of feta or goat cheese; so long as it's dry and crumbly it'll work.
- 2 1⁄2 cups wide egg noodles (dry measurement about half bag, use whole bag if doubling)
- 4 tablespoons olive oil
- 4 ounces feta cheese (used a nice crumbly Israeli feta, smooth goat cheese works too)
- 2 eggs
- 1 onion, chopped (I prefer a rough hand chop for this than a food processor's.)
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon za'atar spice mix
- Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside.
- If using a block of feta, run it through your food processor or blender a few times to get it nice and crumbled. If lacking such an appliance, mashing it up with a fork does the trick too. Drain any excess liquid.
- Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan.
- Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.