I really enjoyed reading about Ma-ma’s lockshen pudding and might give it a try. It reminds me a little of an Israel-style kugel called Yerushalmi kugel or Jerusalem kugel made from thin noodles, cooked sugar and oil, eggs, salt and a generous amount, of black pepper. It’s a far cry from the version with oodles of sour cream, cream cheese, raisins and often a cornflake topping that I grew up with, and that is still a big favorite at American Jewish holiday tables. I’ll admit I have a soft spot for it. But your version is very appealing, as is the Israeli dish. Thanks so much for sharing the recipe and the stories that go with it, Rachel. I’m now in great need of a kugel infusion.
Ruth, if you try it do let me know how you get on with her recipe! And I'd never heard of Yerushalmi kugel before you mentioned it but now I've been down the internet rabbit hole it is what I'm going to try next with the rest of the bag of vermicelli.
I really enjoyed reading about Ma-ma’s lockshen pudding and might give it a try. It reminds me a little of an Israel-style kugel called Yerushalmi kugel or Jerusalem kugel made from thin noodles, cooked sugar and oil, eggs, salt and a generous amount, of black pepper. It’s a far cry from the version with oodles of sour cream, cream cheese, raisins and often a cornflake topping that I grew up with, and that is still a big favorite at American Jewish holiday tables. I’ll admit I have a soft spot for it. But your version is very appealing, as is the Israeli dish. Thanks so much for sharing the recipe and the stories that go with it, Rachel. I’m now in great need of a kugel infusion.
Ruth, if you try it do let me know how you get on with her recipe! And I'd never heard of Yerushalmi kugel before you mentioned it but now I've been down the internet rabbit hole it is what I'm going to try next with the rest of the bag of vermicelli.