Cottage Cheese & Pineapple Kugel (Passover)

We love to have this Cottage Cheese & Pineapple Kugel in the fridge during Passover. It wakes a delicious lunch or side dish.

The recipe is from a cookbook I have had for many years. California Kosher published in 1991. My sister gave this to me & I use many recipes from it. The book is a collection of recipes from the Woman’s League of Adat Ari El Synagogue in North Hollywood California. This recipe was contributed to the book by Alice Greenfield. I have changed a few ingredients from the original recipe. The recipe here the way I make this dish

This is delicious served with sour cream or yoghurt or plain is great too!

The recipe is simple to prepare. Cottage cheese seems to be having a bit of a comeback right now so this is a good time to post this!

Here is the recipe

Ingredients

6 eggs

2 cups milk

2 cups cottage cheese

grated rind of the lemon

3 tbsp lemon juice

3/4 cup sugar

1/2 tsp salt

1 8 oz/236 gr can drained crushed pineapple ( you will not need the juice for this recipe )

2 cups farfel

1/3 cup cinnamon sugar for the topping

Method

Grease a 9×13 baking dish

Preheat the oven to 350f

1. Beat the eggs in a really large bowl until they are well combined
2. Add the milk & mix
3. Mix in the cottage cheese, lemon rind & juice of the lemon
4. Now at the sugar, salt, pineapple get mixed in
5. Lastly add the farrel. Combine really well
6. Pour this into the greased baking dish
7. Sprinkle the top with the cinnamon sugar
8. Bake at lease 60 minutes until browned nicely & cooked through
9. Let cool a bit before serving so it firms up a bit

Enjoy!