1 hr 5 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.
My Private Note
Units: US | Metric
- 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
- 1Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside.
- 2If 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.
- 3Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan.
- 4Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.
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Nutritional Facts for Onion, Feta, and Zaatar Egg Noodle Kugel
Serving Size: 1 (80 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 337.1
- Calories from Fat 210
- Total Fat 23.3 g
- Saturated Fat 7.4 g
- Cholesterol 139.7 mg
- Sodium 668.5 mg
- Total Carbohydrate 21.0 g
- Dietary Fiber 1.2 g
- Sugars 2.9 g
- Protein 11.1 g
The following items or measurements are not included:
za'atar spice mix