Lokshen mit kaese
| Alternative names | Lokshen with cheese, lokshen with cottage cheese, Jewish egg noodles with cottage cheese, Jewish mac and cheese, itriyot v’gvina, lokshyn mit kaese, lockshen noodles with cheese |
|---|---|
| Type | Cheese noodles |
| Course | Main |
| Place of origin | Jewish from Eastern Europe. Today mostly in Israel, the United States, France, Canada, United Kingdom, Australia, Argentina, South Africa, and other communities in the Jewish diaspora. |
| Created by | Ashkenazi Jews |
| Serving temperature | Warm |
| Main ingredients | Lokshen noodles, cottage cheese or farmers cheese, salt, black pepper, less commonly butter, cream cheese, parmesan cheese, sour cream, cinnamon sugar, caramelized onions |
| Variations | Lokshen kugel |
Lokshen mit kaese (in Yiddish: Lokshn mit kez לאָקשן מיט קעז, Makaronen mit kez מאקאראָנען מיט קעז, or Mak-mit-Kez מאק־מיט־קעז; in Hebrew: itriyot ve gvinah איטריות וגבינה), also known as lokshen with cheese or Jewish mac and cheese, is an Ashkenazi Jewish dish popular in the Jewish diaspora , particularly in the United States. It consists of lokshen (or Jewish egg noodles) that are served with a cheese sauce — typically made with cottage cheese and black pepper (sometimes farmers cheese may be used in place of the cottage cheese) — and sour cream. Butter, caramelized onions, garlic, tomatoes, mint, currants, parmesan, and other ingredients may be added depending on the region and season. Sometimes a sweet variety is made with cinnamon sugar. It has been compared to a deconstructed noodle kugel and is considered by many to be a Jewish comfort food.