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Image of Preserved Lemon Noodle Kugel with Shallots

Preserved Lemon Noodle Kugel with Shallots

Servings: 12

Author:

15

35

Course:

Side Dish

Cuisine:

Jewish

Keywords:

Noodle Kugel casseroles preserved lemons kugel passover recipes

🧂 Ingredients

4 shallots
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
Kosher salt & freshly ground pepper to taste
12 ounces whole wheat egg noodles
1 + 3/4 cups cottage cheese
1 + 3/4 cups sour cream
1 preserved lemon
2 Tablespoons preserved lemon juice
1 lemon very thinly sliced

Instructions

1 Peel and chop the shallots.
2 Heat the butter and olive oil in a skillet.
3 Add the shallots and stir to coat.
4 Cook, stirring until they soften.
5 Season with kosher salt.
6 Sprinkle with sugar.
7 Remove from heat and set aside.
8 Chop preserved lemon into small pieces
9 Mix together the cottage cheese and sour cream in a large bowl.
10 Stir in the shallots, chopped preserved lemon and juice.
11 Bring a large pot of salted water to a boil.
12 Add the egg noodles and cook until soft but not mushy (about 8 minutes)
13 Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish with butter.
14 Drain the noodles thoroughly and add to the mixture in the bowl.
15 Season with kosher salt and freshly ground pepper to taste.
16 Transfer the mixture to the prepared casserole dish in the oven.
17 Distribute the lemon slices over the top
18 Bake for 30-35 minutes & serve.

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