NOODLE KUGEL
This classic Noodle Kugel recipe offers a comforting and satisfying dish with a rich, savory flavor. The combination of tender noodles, savory chicken or goose fat, and fluffy eggs creates a delightful texture that's both comforting and elegant. Serve this traditional Jewish dish hot with a sweet raspberry jelly or stewed fruit for a perfect balance of flavors and textures.
Ingredients
- 3 cups Broad egg noodles
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 3/4 cup Chicken fat (or goose fat, or butter) (Chicken or goose fat. Butter can be used as a substitute.)
- 4 count Eggs
- Raspberry jelly or stewed fruit (For serving)
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Instructions
- 1Bring a large pot of salted water to a boil. Add the broad noodles and cook for 10 minutes, or until al dente. Drain the noodles.
- 2In a large bowl, combine the drained noodles with the chicken or goose fat (or butter) and well-beaten eggs. Mix well to ensure the noodles are coated.
- 3Preheat oven to 350°F (175°C). Place the noodle mixture in a well-greased iron pot or baking dish. Bake for approximately 30 minutes, or until the top of the kugel is well browned.
- 4Serve hot with raspberry jelly or stewed fruit.
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