For those who enjoy bragging about how strict and/or exotic their family’s minhagim (customs) are, the upcoming festival of Shavuot offers little scope.
After all, it’s a holiday which is famously devoid of specific mitzvot or ritual observances.
Of course, there’s the whole spend-the-entire-night-learning-Torah thing. But between Chodesh Irgun, Lag BaOmer, and other
fake annual traditions , staying up all night is a fairly common occurrence in this country.
And so, by default, every session of Shavuot one-upmanship always boils down to the same question: How many of your family’s yom tov meals are dairy?
Both meals? (That would be, all four meals for those in the Diaspora.) Only one? Neither? Or do you eat your blintzes and cheesecake, clear the table, and then have fleishigs?
Here in TRLEOOB*, we generally have dairy at night and then meat for Shavuot lunch. (When Shavuot falls out on a Friday, we switch the order of the two meals, in order to avoid having a heavy besari (meat) meal right before Shabbat.)
What does your family do?
The following recipe is a mainstay of the Shiputzim family’s Shavuot menu. Note that by no stretch of the imagination can it be considered to be either low-fat or low-carb.
But, hey, Shavuot comes but once a year…
Milchig Lukshen Kugel
- 500 grams noodles
- 100 grams (8 TBSP) butter (or use 2-3 soupspoons of oil instead of the butter for a slightly lighter variation)
- 5 eggs
- ½ cup sugar
- 1 container (¾ cup) sour cream (i.e. shamenet chamutzah for the Hebraically-oriented among you)
- 1 container (250 grams) cottage cheese (I use 5% fat)
- Cinnamon to taste
- 2 cups crushed cornflakes
- 2 tsp cinnamon
- ½ cup brown sugar
Cook the noodles, and after draining and rinsing them, immediately return them to the pot. Add the butter and let it melt all over the noodles. (There’s no need to turn the flame back on. The heat of the noodles together with the still-warm-pot should do the trick.) Add remaining ingredients and mix through.
Place mixture in an oiled baking pan. Mix topping ingredients and sprinkle on top of noodles in pan.
Bake at 375 degrees for one hour or until done.
*TRLEOOB=the real life equivalent of our blog