Noodle Kugel is a fruit-filled pareve ‘Lokshin’ dish that is easy to prepare and even easier to enjoy. This recipe is for Erin and Samara, Jessica and Stephanie. Please note that you can adjust the amount of fruit in the recipe, more or less, to suit your taste preferences.

Ingredients for Noodle Kugel

2-12 oz. packages of egg noodles, medium width
8 eggs, lightly beaten
1/4 cup vegetable oil
Salt and pepper, to taste
1/2 tsp. cinnamon, or to taste
1/4 cup sugar, or to taste
Optional: sometimes I add a few sprinkles of onion powder to this mixture – for some reason, it seems to work
Fruit: (the amounts listed are approximate – you can use a bit more or less)

1/2 cup jumbo raisins
1 dozen dried apricots, coarsely chopped
8-10 pitted prunes, coarsely chopped
1 small can of mango slices, cut into bite-sized pieces (about 1/2 – 3/4 cup) retain about 1/4 cup of the juice
Optional: if you don’t like mangoes, replace them with bite-sized pieces of canned pineapple together with 1/4 cup of the juice from the can. You can also use canned peaches, pears, fruit cocktail or a handful of your favorite berries!
Preheat oven to 350 degrees F. Pour half of the oil into a deep 9 x 13″ baking dish. You may need a second small baking dish to accomodate any surplus.

Prepare the fruit as indicated above.

Cook the noodles per package directions. Drain, cool down (pour cold water over cooked noodles and drain) and transfer to a large bowl.

In a separate bowl, lightly beat the eggs.

Once the noodles are cooled down, add the eggs and toss until blended. Add the rest of the ingredients, including the remaining oil plus the juice from the canned fruit. Add salt, pepper, cinnamon and sugar, (and onion powder, if desired) to taste. Try a noodle and see if it is adequately seasoned.

Once all ingredients are blended and ready, transfer to prepared baking dish.

Take a look – the noodle kugel should be moist and somewhat liquidy when you press down, not dry. The kugel should be deep and dense, coming up quite high against the sides of the pan. If desired, brush a bit of oil over the surface of the noodles to enhance browning. Do not overstuff your baking dish – add any excess to a second small baking dish.

Comment: I find it useful to place the filled baking dish on top of a large flat baking sheet as it cooks – to avoid overcooking on the bottom.

Bake for 40-45 minutes using middle oven rack and check for doneness: golden brown surface and a somewhat firm centre. If it is not ready, bake for another 10 minutes.

Remove from oven and cool for 10-15 minutes before cutting into squares and serving. Noodle Kugel can be refrigerated and served days later – in fact, it tastes better a day or two after baking.