Lokshin kugel (Jewish pasta bake)

    (12)
    1 hour 30 min

    Lokshin kugel is a Jewish pasta side dish traditionally served with the Friday evening Sabbath dinner and with Jewish holiday meals. Thin egg pasta is baked with onion, breadcrumbs, egg, spices, salt and pepper in this classic version - there are many variations on the basic!


    11 people made this

    Ingredients
    Serves: 8 

    • 350g filini (thin egg) pasta
    • 6 onions, diced
    • 2 tablespoons vegetable oil for frying
    • salt and pepper to taste
    • 4 eggs
    • 4 tablespoons dry breadcrumbs
    • paprika to taste

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. While pasta is cooking, in medium saucepan cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
    3. In very large mixing bowl, combine pasta, onions, eggs, breadcrumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.
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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (9)

    by
    29

    I found this dish to be excellent and serves as a great basis for a kugel. Every Jewish family makes it differently ex. dairy, no dairy, sweet or savory, raisins no raisins, etc. I reduced to 1 onion and added 1 pint (2 cups)of cottage cheese, 1 cup sour cream and no bread crumbs (VIEW MY PHOTO). Depending on your dietary guidlines or preference, the recipe is very flexible. I also serve this with a roast chicken or beef brisket. Thank you Goldie for the recipe!!  -  10 Mar 2006  (Review from Allrecipes US | Canada)

    by
    16

    I was disappointed in this. It was too dry, and in spite of all the onion, I thought it lacked flavor.  -  19 Nov 2001  (Review from Allrecipes US | Canada)

    by
    10

    We made it with fewer onions and in a smaller dish, was tasty.  -  11 Jan 2006  (Review from Allrecipes US | Canada)

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