| 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. |
| Region or state | Eastern Europe |
| Associated cuisine | Jewish Israeli |
| 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, lokshn), also known as Itriyot (Hebrew: איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken soup, kugel, kasha varnishkes, lokshen mit kaese, and as a side dish to Jewish brisket, sweet and sour meat balls, apricot chicken, and many other dishes. They may also be served with melted butter or a simple tomato sauce. In the United States, lokshen are also used as the basis for various casseroles and baked dishes including tuna noodle casserole, and both sweet and savory lokshen kugels.