Onion, Feta, and Zaatar Egg Noodle Kugel

Total Time
1hr 5mins
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.

Ingredients Nutrition

  • 2 12 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.)
  • 12 teaspoon sea salt
  • 14 teaspoon pepper
  • 12 teaspoon za'atar spice mix


  1. Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside.
  2. 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.
  3. Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan.
  4. Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.