Mark Cuban’s Favorite Noodle Kugel

You probably know Mark as a businessman and fixture on the TV Show, Shark Tank, but in this episode you learn about the memories and the people he values most. Plus his family’s noodle Kugel recipe. It’s so good that he used to fight his brother to get the best crispy parts around the edges.

This special recipe is curtesy of The New York Times.

Ingredients

• ½teaspoon fine salt, plus more as needed

  10tablespoons/142 grams unsalted butter, melted

  12ounces/340 grams extra-wide egg noodles

  ⅔cup/106 grams raisins or diced dried apricots, dates, apples or prunes (optional)

  6large eggs

  2cups/454 grams cottage cheese

  2cups/454 grams sour cream

  ⅓ to ⅔cup/66 grams to 132 grams light brown sugar, depending upon how sweet you like your kugel

  ⅓cup/79 milliliters whole milk

  1teaspoon ground cinnamon, cardamom or ginger or a combination, or use grated lemon zest

  ¼teaspoon freshly grated nutmeg or black pepper (optional)

Step 1

Place a rimmed sheet pan in the oven and heat to 350 degrees. Bring a large pot of salted water to a boil.

Step 2

Grease a 2½ quart baking dish or a 9-by-13-inch pan with 2 tablespoons melted butter.

Step 3

Add noodles to the boiling water and cook according to the package directions until just tender. Put the raisins or dried fruit, if using, into a colander.

Step 4

As the noodles cook, combine the eggs, cottage cheese, sour cream, sugar, milk, cinnamon, nutmeg or pepper (if using), and ½ teaspoon salt in a blender or food processor. Pulse until well combined. Pulse in about 6 tablespoons of the butter, saving about 2 tablespoons for the top of the kugel.

Step 5

When noodles are done, drain them in the colander over the raisins. The boiling water helps plump the raisins. Add drained noodles (and any raisins) to a large bowl, add the cottage cheese mixture, and use a spatula to mix well.

Step 6

Scrape into the prepared pan, evenly spreading out the noodles. Drizzle with remaining melted butter. Place the kugel on the baking sheet in the oven. Bake for 45 to 55 minutes, until the top is browned in spots. Transfer to a wire rack to cool for at least 20 minutes before serving.

#MichelesKitchenNotes Excited to try this “classic” kugel and I will be fighting for the crispy edges. Thank you to the NYT for the recipe.