This may look like any noodle kugel, but the use of feta in this Bulgarian-Jewish dish, adds a kick to it, right to the Mediterranean.
If you followed the TikTok baked feta craze you know just how tasty warm feta can get. This dish is a good example of that.
Bulgarian feta noodle kugel
Course: Pastries u0026amp; Breads, sides, pastaCuisine: Bulgarian, Jewish, IsraeliDifficulty: Easy12
servings20
minutes50
minutes1
hour10
minutesA noodle kugel from the Bulgarian-Jewish cuisine.
To make things interesting, feel free to add more flavors to the kugel, such as chopped dried tomatoes (that were soaked in water first,) chopped olives, herbs, sautéed leeks and more.
INGREDIENTS
12 oz. (340 grams) wide egg noodles
4 tablespoons butter
¾ cup milk
3 large eggs
8 oz. (225 grams) cottage cheese or ricotta
4 oz. (110 grams) feta, crumbled
4 oz. (170 grams) grated parmesan, kashkaval or even cheddar
1 teaspoon kosher salt
Ground black pepper
- For the topping
2 oz. parmesan, kashkaval or cheddar
2 tablespoons butter
DIRECTIONS
- Oven to 350 F (180 C) degrees. Grease a 9″ x 9″ (22cm x 22 cm) pan. Set aside.
- Bring salted water to boil in a saucepan and cook noodles according to directions on the bag. Drain water and put noodles back in the sauce pan.
- Cut butter to small pieces and add to noodles in saucepan, mixing briefly. As the butter melts, mix milk and eggs in a small bowl, then add to noodles and mix well. Add ricotta, feta, parmesan, salt and pepper and mix well, then pour into prepared pan and gently flatten the top.
- Sprinkle parmesan all over the top of the kugel. Cut butter to small pieces and sprinkle on top.
- Bake for 50-60 minutes, until golden-brown on top and fully cooked.
- Serve hot or warm.
- Kugel keeps covered in the fridge up to 5 days.
mandavortchinek! My aunts made that!
Can you give me the recipe?
גמר כתימה טובה
My grandfather was from Galicia too, but I do not have a recipe for that. I will probably research it in the future. Shana Tova!