Kugel is the Yiddish word for pudding.
In Jewish cooking it generally refers to a sweet or savory baked pudding or casserole made of noodles or potatoes.
Although originating from central Europe 800 years ago, today it has become a delicious traditional side dish served on Jewish holidays or on the Sabbath in the United States and Israel.
Here is a little history of the kugel from Wikipedia which shows its many transformations through the years…
The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, Jewish cooks in Germany replaced bread mixtures with noodles or farfel.[3] Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency common in today’s dessert dishes. In Poland, Jewish homemakers added raisins, cinnamon and sweet curd cheese to noodle kugel recipes. In the late 19th century, Jerusalemites combined caramelized sugar and black pepper in a noodle kugel known as “Yerushalmi kugel” or “Jerusalem kugel” (Hebrew: קוגל ירושלמי), which is a commonly served at Shabbat kiddushes and is a popular side dish served with cholent during Shabbat lunch.
In Romania, this dish is called Budinca de macaroane (“macaroni pudding”) or Baba acolo. It is made with or without cheese, but almost always includes raisins.[4] In Transylvania, especially in the Hungarian-speaking regions, a very similar dish is called Vargabéles.[5][6]
Savory kugel may be based on potatoes, matzah, cabbage, carrots, zucchini, spinach or cheese.[7]
I contributed the two kugels pictured above to the lunch buffet at our synagogue’s annual Purim Carnival yesterday.
Here’s a bit about Purim…
Though Purim is a minor holiday on the Jewish calendar, it is widely observed and a favorite of children. According to the scroll of Esther 9:22, we are to observe Purim as a time of “feasting and gladness.” The holiday is marked not only the by reading of the scroll, but by Purim plays (spiels) and the wearing of costumes. A festive meal is eaten (se’udah) on Purim afternoon. These led to the rise of carnivals, incorporating these traditions and often adding games for children. In Israel, Purim is joyfully observed by parades and people of all ages dressed in costumes.
And now for the Kugels…
I made an Apple Kugel …
Mom’s Apple Noodle Kugel
Ingredients
1 pound wide or extra wide egg noodles
4 large or extra large eggs
1 cup sugar
½ teaspoon Kosher salt
juice of ½ lemon and ½ orange
1 tablespoon pure vanilla extract
½ teaspoon baking powder
6 apples, cored and peeled, sliced thin
½ cup (1 stick) butter, melted
½ cup golden raisins, optional
Topping
2 tablespoons sugar
2 teaspoons cinnamon
1 cup chopped walnuts, optional
Directions
Prepare noodles according to package directions.
Beat the eggs with an electric mixer until foamy.
Gradually add the sugar and mix well.
Add the salt, lemon and orange juice, vanilla and baking powder, mixing well.
Add the drained noodles, melted butter, apples, and raisins if using, and stir to combine.
Pour into a greased 1 and ½ quart oven safe casserole dish or a 13×9 inch baking pan
Combine the topping ingredients in a small bowl and sprinkle over the casserole.
Bake in a preheated oven at 350 degrees for 1 hour or until browned on top and the kugel springs back when touched.
Note: If top begins to brown too much, cover loosely with foil.
Serve this apple kugel as a side dish with braised brisket or roast chicken!
and I made a Cheese Kugel…
Mom’s Dairy Cheese Kugel
Ingredients
1 pound medium or wide egg noodles
1 pound cottage cheese
4 large or extra large eggs
2 teaspoons pure vanilla extract
1 cup sugar
1 pint sour cream
1 cup golden raisins (I like to soak them first in orange juice)
½ to 1 teaspoon cinnamon
½ cup (1 stick) butter, melted (use some to grease the baking pan)
Directions
Pre heat oven to 350 degrees.
Brush the 13×9 -inch baking pan with a small amount of the melted butter. Reserve the rest.
Cook and drain the noodles according to package directions.
Remove noodles to a large bowl.
In an electric mixer or with hand held mixer beat together cottage cheese, eggs, vanilla, sugar, sour cream , and reserved butter. Beat until a liquid forms.
In a small bowl soak the raisins in orange juice to soften.
Drain raisins and add to noodles.
Mix the cinnamon with the noodles, and add the liquid, mixing well.
Pour into the greased 13 by 9 baking pan.
Bake at 350 degrees for 1 hour or till top is evenly browned.
Note: This cheese kugel is a nice addition to a brunch menu or a light lunch.
I regret I didn’t get a photo of the sliced cheese kugel, but I wasn’t quick enough. Next time!
Make Ahead: Both baked kugels can be made ahead, covered, and refrigerated overnight.
Reheat, covered, in a 350 degree oven until heated throughout. Remove foil the last few minutes to crisp the top.
Kugel is even delicious served at room temperature!
There are many recipes out there so I hope you will try these!