Lokshin Kugel

From Laura Di Lembo

From The Pleasures of Your Processor by Norene Gilletz.

2012 Sep/Oct

The word lokshin is the Yiddish word for noodle.


  • 1 12-oz. package medium-width egg noodles
  • 1/4 c. canola oil
  • 1 large sweet onion, coarsely chopped
  • 5 large eggs
  • 1 t. kosher salt
  • freshly ground pepper to taste
  • extra oil for the top of the kugel


Cook the noodles in boiling salted water until tender. Drain well and set aside to cool slightly.

Put the canola oil in a 7”x11” glass baking pan. Preheat the oven to 425°F. Put the oiled pan in the hot oven for 2 minutes. Remove the pan from the oven and put in the chopped onions. Toss the onions in the hot oil and spread them evenly in the baking pan. Return the pan to the oven for about 10 minutes, or until the onions are golden brown. Watch the onions carefully so that they do not burn.

Reduce the oven temperature to 400°F. Whisk the eggs in a bowl with the salt and pepper. Be generous with the pepper, as it adds a distinctive bite to the simple kugel. Combine the noodles with the egg mixture and the browned onions in the baking pan and spread the mixture evenly. Sprinkle a little bit of extra oil over the top of the kugel and bake it, uncovered, for 1 hour, or until crisp and golden. Freezes well. Serves 8.