כשר- -noodle pudding - lokshen kugel - לוקשען קוגל
kosher kugel kigl
a traditional ashkenazi jewish dish. sweet and delicious.
jüdischer lokschen-kugel, traditionelle saugeile jüdische süßspeise.
ATTENTION: it´s 5 tablespoons sugar - es sind 5 El zucker!!!!!!!!!!!!!
Lemon, Ricotta and Cherry Kugel
Lemon, Ricotta and Cherry Kugel. Get the recipe: savorrecipes.com/recipe/lemon-ricotta-and-cherry-kugel
My reaction to Adam Regusea's thin egg omelet video | Jewish egg noodles
This was a bit of a personal video that I honestly didn't expect to make. However, I couldn't stop thinking about Adam Regusea's thin egg, no-stir omelette (sic) video. It was kind of strange and I decided to make a video on Lokshen....yeah... Lokshen. You've heard of lo mein and chow mein, but have you heard of lokshen?
0:00 - 0:33 What is Lokshen?
0:33- 0:46 Your mother's tuna casserole
0:46 - 1:17 Feb 24 I watched this video...
1:17 -1:37 My reaction
1:37 - 2:16 5000 years of Jewish History sort of
2:17 - 3:16 A little bit about Kosher for Passover
3:17- 3:50 The real reason I'm talking about noodles
3:51 -4:30 Why do we burn a way through a meal
4:30 - 5:00 A quick adjustment to the recipe
5:00 - 6:10 Lokshen recipe
6:10 - 6:35 Outtro and thank you!
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On Passover my family would have Kosher for Passover noodles called Lokshen.
Here are some helpful information on Passover, Kosher for Passover, etc. Keep in mind Jewish observations of the holiday (and religion) vary.
In the video, I mention that Passover is 8 days, when in fact the Reform movement only celebrates 7 days. With all things in food, religion, and life there is nuance.
Here is the recipe I used
Lokshen Recipe for Passover (courtesy of my dad)
3 eggs
1 cup water
salt
2 tbs oil (or without oil - I tried both)
1/2 cup of potato starch (90-95g)
(original recipe called for 1 cup of starch or strach as my dad wrote.)
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- Mix eggs by hand or with a blender, add potato starch to water, add a pinch of salt, and whisk together.
- Combine starch slurry with eggs and mix well.
- Heat on low a 10-inch non-stick pan.
- Lightly grease the pan with oil on a paper towel.
-Using a measuring cup if you have one handy, pour about 1/4 cup onto the hot pan, and rotate to cover the bottom of the pan surface. I like thin discs, but you could add more batter if you want.
- Fry it until the edges start to fray up and it begins to slide around the pan on its own. Let it do its thing on the pan.
- Once it's loose and sliding around, take it off and place it on a plate. You can put paper towels between the discs so they don't stick.
- Roll up 2-3 discs and slice them as you see fit - thick or thin
- Serve with a nice bowl of matzoball soup.
- Don't forget to call your Mother! or Father!
Subscribe to Adam Regusea's channel here:
Paper-thin, no-stir omelettes
Since we are on the topic of eggs, here's my secret to amazing scrambled eggs video
My hope with this video is to encourage you to record your parents and listen to their stories, or even sit with them and cook one of their favorite recipes together.
And to everyone out there
Happy Passover (Chag Peseach Sameach)
Happy Easter
Blessed Ramandan (Ramadan Mubarak)
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