STREAMING NOW: Feast with Friends

Onion, Feta, and Zaatar Egg Noodle Kugel

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This kugel uses traditional Eastern European kugel components but with a modern Israeli flair...and just happened to be stuff I had stocked the fridge and pantry with one night! Very easy to double, use half the bag of noodles for a little kugel in a 8 x 8 square pan or 9" pie pan, and the whole bag for a big kugel in a 9 x 13 pan then simply double everything else. Pot cheese also works nicely in this if you don't like the tang of feta or goat cheese; so long as it's dry and crumbly it'll work.”
1hr 5mins

Ingredients Nutrition

  • 2 12 cups wide egg noodles (dry measurement about half bag, use whole bag if doubling)
  • 4 tablespoons olive oil
  • 4 ounces feta cheese (used a nice crumbly Israeli feta, smooth goat cheese works too)
  • 2 eggs
  • 1 onion, chopped (I prefer a rough hand chop for this than a food processor's.)
  • 12 teaspoon sea salt
  • 14 teaspoon pepper
  • 12 teaspoon za'atar spice mix


  1. Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside.
  2. If using a block of feta, run it through your food processor or blender a few times to get it nice and crumbled. If lacking such an appliance, mashing it up with a fork does the trick too. Drain any excess liquid.
  3. Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan.
  4. Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a