What makes something a kugel?

Hailing from Germany, kugel is—at its core—a baked casserole with starch (usually noodles or potatoes), eggs and fat. While that’s the base, kugels have many variations, from savory to sweet. The word kugel comes from German for sphere, which referred to the dumplings that made up the earliest version of the dish.

Is kugel a dessert or main dish?

Noodle kugel is a casserole of noodles bathed in a creamy, buttery, and sweet sauce then baked until soggy, crispy, or a combination of both. It sounds like dessert, but this Jewish dish is staunchly savory (well, at least it’s served with the main course).

Is kugel sweet or savory?

Though both can be made either sweet or savory, lokshen kugel is typically sweet and potato kugel is typically savory and pareve (prepared without meat or dairy ingredients). Lokshen kugel is oftentimes like a dessert macaroni.

Why is kugel eaten?

Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.

Is kugel eaten hot or cold?

The kugel can be served warm or cold. It’s delicious on its own or jazzed up with a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side. Preheat oven to 350 degrees.

Is kugel served warm?

The kugel can be served warm or cold. It’s delicious on its own or jazzed up with a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side. Preheat oven to 350 degrees. Lightly grease a 9-inch-by-9-inch square pan or a 10-inch springform pan.

What does kugel mean in Yiddish?

baked pudding
Kugel (Yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from lokshen or Jewish egg noodles (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Jewish holidays.

Is kugel served warm or cold?

How do you eat noodle kugel?

Kugel is traditionally served with meat meals, which means it is bound with oil and eggs, or sometimes mayonnaise, which like sour cream, according to Karen Braver, adds flavor and creaminess. Nondairy items like soy milk and tofutti cream cheese are also used.

What is cottage cheese noodle kugel?

This cottage cheese noodle kugel is the old-school kugel made by countless Old World bubbes (Yiddish for “grandmother”) with the New World addition of a cornflake crumb topping. It is a great brunch dish or post- Yom Kippur breakfast dish served with bagels, lox, and spreads .

What is Jewish noodle kugel?

Old-fashioned Jewish noodle kugel is a dish that is packed with flavor and, for some, memories of bubbe’s (grandmother’s) kitchen. This version is kissed with a delicious cinnamon-sugar cornflake topping.

How long to bake noodle kugel in oven?

Bake in a heated oven for 1 1/4 hours or until the kugel is puffed, set in the center, and golden on the bottom. Remove from the oven and allow to cool on a rack for 15 to 20 minutes before cutting into squares to serve. Noodle kugel recipes present a blank canvas that lends them to a multitude of tweaks and interpretations.

How do you make egg noodles with cottage cheese?

Place the noodles in a large bowl. Add the melted butter, cottage cheese, sour cream or gvina levana, eggs, vanilla, and 1/2 cup of the sugar (and the raisins, if you use that option). Mix well.