Step 1

Cook the noodles in boiling salted water till tender, then drain, and mix with the butter.

Step 2

At the same time, in a large bowl, with a fork, beat the eggs with the curd or cream cheese, then beat in the sour cream. Add salt and nutmeg, if using, and mix in the cooked pasta. Pour into a baking dish and bake at 350 F (180 C) for 30 minutes, or until set.

Step 3

Variations Use vermicelli instead of flat noodles.

Step 4

This kugel can also be a sweet dessert. In this case, do not add salt or nutmeg to the cheese mixture. Add instead 1/2 cup (125 g) sugar, the grated zest of an orange or a lemon and 3/4 cup (100 g) black or golden raisins, or dried pitted cherries.

Step 5

From The Book of Jewish Food, by Claudia Roden. Copyright 1996 by Claudia Roden. Reprinted with permission from Alfred A. Knopf, Inc. [product]