John Myers
Jewish Lokshen Ball
The perfect jewish lokshen ball recipe with a picture and simple step-by-step instructions.
- 400 g Tagliatelle – Lokshen
- 100 g Butter
- 2 Apple diced
- 3 Free range eggs
- 200 g Sour cream
- 200 g Cottage cheese
- 180 ml Milk
- 1 Lemon zest from one lemon
- 0,5 tsp Vanilla
- 1 tsp Ground cinnamon
- 3 tbsp Sultanas soaked in rum
- 5 Tbsp. Sugar
- Boil the lokshen (noodles) and set aside. while the noodles are cooking i cut the apples and prepare the ingredients.
- Melt the butter and stir in the sugar, cinnamon, vanilla, eggs and the lemon peel until frothy.
- Now add the sour cream, cottage cheese (cottage), the noodles + the sultanas and mix well. – since this ball comes from the jews in eastern poland, you should also prefer the tastier ostrahm / cottage cheese if possible. in austria it is standard!
- Now put the ball mass in a greased baking dish and pour the milk over it. Bake the whole thing in the oven at 170 °. i recommend the baking time of your usual casseroles. that varies from oven to oven. for me it’s 45 minutes, it shouldn’t get too dry, or the looseness should have absorbed the milk and the aroma.
- the lokshen kugel is traditionally served round on the plate, on “rosh ha shannah” it stands for a healthy and round new year. in our family it is served with apple puree or plum puree.
- bteavon – enjoy your meal
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