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1
Heat 1 tablespoon of the butter or oil over medium-high heat in a heavy 2- or 3-quart saucepan.
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2
Meanwhile, bring the water to a simmer in another saucepan or in the microwave.
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3
Add the millet to the heavy saucepan and toast, stirring, until it begins to smell fragrant and toasty, about 5 minutes.
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4
Add the boiling water and salt to taste, and bring back to a boil.
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5
Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy.
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6
Transfer to a large bowl
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7
Preheat the oven to 350 degrees.
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8
Butter a 2-quart baking dish.
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9
In a food processor fitted with the steel blade, blend the cottage cheese until smooth.
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10
Add the milk, honey, eggs, vanilla and nutmeg and blend until smooth.
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11
Scrape into the bowl with the millet.
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12
Stir together the millet and cottage cheese mixture.
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13
Stir in the apricots, raisins and lemon zest.
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14
Scrape into the prepared baking dish.
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15
Cut the remaining butter into small pieces and dot the top of the kugel with them.
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16
Bake 40 to 50 minutes, until the kugel is set and beginning to color on the top
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17
Remove from the heat and allow to cool for at least 15 minutes (longer if possible) before serving.
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18
Serve warm or at room temperature
