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Bubbe's Traditional Matzo Ball

Traditional Jewish Dumpling Recipe: Bubbe's Luchen Kugel

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2 min read
Bubbe's Sphere Dumpling
Bubbe's Sphere Dumpling

Bubbe's Traditional Matzo Ball

Low-Fat Jewish Noodle Kugel (Bubbe's Version)

Prepare yourself for a delicious and easy-to-make dish with our Low-Fat Jewish Noodle Kugel, a recipe passed down from Bubbe herself, Bayla Scher. This milchig dish is perfect for your dairy meals and serves 8 generous portions.

Ingredients

  • 8 ounces of yolk-free egg noodles
  • 3 medium egg noodles
  • 2 large eggs
  • 1 1/2 cups of skim milk
  • 1 cup (or 8 ounces) of low-fat sour cream
  • 1 cup of low-fat cottage cheese
  • 1/2 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 4 tablespoons (or 1/2 stick) of unsalted, melted margarine
  • 1/4 teaspoon of kosher salt, plus more for cooking the pasta
  • 1/2 cup of brown sugar (for topping)
  • Optional additions: raisins, pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 13-by-9-inch baking dish with butter.
  2. Cook the egg noodles according to the package instructions, adding a pinch of salt to the water. Drain and set aside.
  3. In a large bowl, beat the eggs. Stir in the skim milk, low-fat sour cream, low-fat cottage cheese, granulated sugar, vanilla extract, and melted margarine. Mix well.
  4. Add the cooked egg noodles to the bowl and stir until they are evenly coated. If you'd like to add raisins or pecans, mix them in now.
  5. Pour the noodle mixture into the prepared baking dish. Sprinkle the brown sugar evenly on top.
  6. Bake for approximately 1 hour, or until the top is golden brown.
  7. Allow the kugel to cool slightly before serving, either warm, room temperature, or cold. Enjoy!

This easy-to-prepare dish requires just an hour and a quarter of your time, making it perfect for a quick, homemade meal. Whether you're serving it warm, room temperature, or cold, this Low-Fat Jewish Noodle Kugel is sure to be a hit. Enjoy!

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