Lokshen facts for kids
| Alternative names | Jewish egg noodles, itriyot, lockshen, locshen, lokshyn, lockshen noodles |
|---|---|
| Type | Noodle or pasta |
| 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 |
| Main ingredients | Eggs, flour, salt, less commonly whole wheat flour, cooking oil, potato starch, matzo meal, rice flour, spelt flour |
| Variations | Farfel |
Lokshen (Yiddish: לאָקשן Lokshyn) are a type of Ashkenazi Jewish egg noodles. They are also known as Itriyot (Hebrew: איטריות), locshen, lockshen, or Jewish egg noodles. These noodles are used in many traditional Jewish dishes.
You might find lokshen in chicken soup or kugel. They are also served with kasha varnishkes and lokshen mit kaese. Sometimes, they are a side dish for Jewish brisket or sweet and sour meatballs. You can also eat them simply with melted butter or a tomato sauce. In the United States, lokshen are used in casseroles like tuna noodle casserole. They are also the main ingredient in both sweet and savory lokshen kugels.
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The Story of Lokshen
"Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated." — Rabbi Pinchas of Koretz
Where Lokshen Came From
Noodles have a very long history. They were even mentioned in the Bible using the word "itriyot." Later, around 350 CE, noodles were clearly talked about in the Jerusalem Talmud. This was one of the first times boiled noodles were mentioned outside of China.
Chinese noodles traveled along the Silk Road, a famous ancient trade route. They reached Persia around the 5th century CE. Jewish merchants played a big part in this trade. Noodles were also mentioned in the Babylonian Talmud as "rihata," a word from Persia.
Noodles were popular among Jewish people in the Middle East a long time ago. They remained popular with Sephardic Jews when they came to Italy, Spain, and Southern Europe. Pasta was also liked by Sephardi and Italian Jews. Later, it became popular with French Jews in Provence by the 12th century CE. Mizrahi Jews also had their own noodle types during this time.
How Ashkenazi Lokshen Developed
The specific type of Jewish noodle we call lokshen came from different influences. These included ideas from Central Asia and from Provence (in France), brought through Germany. According to food historian Rabbi Gil Marks, lokshen noodles were first made around the 13th century.
Lokshen Today
In Israel, the word "lokshen" for "Jewish egg noodle" changed over time. In 1908, Eliezer Ben-Yehuda worked to bring back older Hebrew words. He replaced "lokshen" with the ancient Hebrew word "itriyot." This word slowly became more common in Hebrew. Today, these noodles are mostly known as "itriyot" in Israel.
Different Kinds of Lokshen
Lokshen comes in many shapes and sizes. Each type is often used for different dishes.
Extra Fine Lokshen
These noodles are very, very thin. They are similar to vermicelli, but often even thinner. Because they are so delicate, they are almost always used in Jewish chicken soup, matzo ball soup, and other Jewish soups.
Fine Lokshen
Fine lokshen are a bit thicker than extra fine ones. They are similar to vermicelli or angel hair pasta. Like extra fine lokshen, they are usually used in soups. However, some people also use them in lokshen kugels. Their fine texture makes the kugel more dense.
Medium Lokshen
Medium lokshen are much thicker than fine noodles. They are somewhat like pappardelle or Chinese egg noodles. Medium egg noodles have a richer flavor because they use a lot of egg yolks. When cooked, medium lokshen are flat. They are not wavy or curly. These noodles are mainly served on their own with a simple sauce or butter as a side dish. They are also used in lokshen kugel, which can be sweet or savory.
Wide Lokshen
Wide lokshen are the most common type. Unlike medium lokshen, they are a bit curly after cooking. They are mainly used for lokshen kugel and other noodle casseroles. A popular example is tuna noodle casserole. Some people prefer wide lokshen for kugel. Their width and curly texture help the cheese or other ingredients stay separate from the noodles. This prevents the kugel from becoming one dense mass. Medium and fine lokshen often soak up more of the kugel batter, making denser kugels.
Extra-Wide Lokshen
Extra-wide lokshen are even curlier and wider than wide lokshen. They are not as popular for lokshen kugel because of their broad, curly shape. However, they are sometimes used. These noodles are most often served as a side dish. You can eat them plain or with a simple butter, margarine, or tomato sauce.
Broad Lokshen
Broad lokshen are similar to extra-wide noodles. But they are even wider and curlier. As their name suggests, they are the broadest type of lokshen.
Varnishkes
Varnishkes are a type of lokshen shaped like bow tie pasta. However, they are made differently. They use plain flour instead of semolina. They also have more egg yolks, which is typical for Jewish egg noodles. Varnishkes are used in the Jewish dish kasha varnishkes. This dish combines varnishkes with buckwheat kasha and caramelized onions.
Passover Lokshen
During Passover in the spring, special versions of lokshen are made. These are called "kosher for Passover." They can be made at home or bought from brands like Manischewitz. Kosher for Passover lokshen are usually made with potato starch. This is because regular flour is not allowed during Passover according to traditional Jewish law.
Square Lokshen
In Jewish communities outside of Israel, this shape is often called "egg flakes." Brands like Gefen and Kleinblatt's sell them. They are most often used for soup. They are also served to children with butter. In Israel, there is a square lokshen sold by brands like Meshubach. These small square lokshen are popular with children and for use in soups.
Farfel
Farfel (Template:Yiddish: פֿאַרפֿל, farfl) is a small, pellet- or flake-shaped pasta. It is used in Ashkenazi Jewish cuisine. Farfel is made from egg noodle dough. It is often toasted before being cooked. You can serve it in soups or as a side dish. In the United States, you might find it pre-packaged as egg barley.
Lokshen in Culture
Lokshen became a slang term in Yiddish culture. The phrase "schtaffen mit lokchen" means "to stuff with noodles." This meant feeding someone an empty food, which was considered an offense. This idea carried over to Israeli culture. In Hebrew, "to feed someone lokshim" means to give them wrong information to confuse them on purpose. The Hebrew phrase "ma'akhil lokshim" literally means "feeding lies." This expression is still used today. A newer version is "to sell lokshim" or "limkor lokshim," which has the same meaning.
