This is one huge favorite in Eastern European Jewish Cooking. This Moroccan Cook has adopted it wholeheartedly.
Alas, it can often err on the rich and eggy side, and so we tend to recoil from it except for a splurge. I have tinkered with the ingredients, and love to make mine with apples. I end up with a lean, easy eggless (suitable for our vegan friends) and delicious apple noodle kugel. This kugel is very reasonably sweetened. The yogurt is creamy enough to lightly bind the whole batter, so no need to add eggs. The yogurt’s tanginess cuts very nicely through the sweet seasonings. Perfect flavor balance.
Delicious enough even to be dessert, and not too sweet to be a side dish!
Gluten-Free Noodle Kugel
The noodles used here can be gluten-free! If you started with long noodles, cut them short with scissors. This apple noodle kugel is delicious done either the dairy or pareve way.
If you get a drop more ambitious, these minis are so cute. You will get a fun presentation and no cutting hassle. Especially if you intend to serve it for dessert, you’re in for a more dramatic presentation. You can then take it a little step further and serve it warm, with a scoop of vanilla ice cream or sorbet, and a sprinkling of chopped toasted nuts.
Pour the apple noodle kugel batter into greased muffin molds, and bake about 40 minutes.
- 1½ cups plain yogurt (dairy-free: soy or coconut plain yogurt are perfect)
- 1 pound very thin short noodles, boiled until barely tender and thoroughly drained (rice noodles OK too)
- 4 Granny Smith (green) apples, unpeeled, grated or sliced very thin (use the food processor)
- Salt and pepper to taste
- ½ cup raisins or currants, a little more if you like it sweeter
- 1/2 cup maple syrup
- ½ cup vegetable oil
- 1-2 tablespoons cinnamon
- 1 tablespoon grated lemon zest
Preheat the oven to 350ºF. Combine all the ingredients thoroughly in a bowl, making sure not to squeeze and extract moisture from the apples as you go.
Pour the batter into a greased 9-by-13-inch baking pan, or a little larger, and bake for about 1 hour (or 40 minutes in muffin molds) Serve hot. Room Temperature OK too.