Kugel
Noodle kugel
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| Type | Pudding or casserole |
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| Place of origin | Jewish from Central Europe. Today mostly in Israel and the United States. |
| Main ingredients | Egg noodles or potatoes |
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Kugel (קוגל kugl, pronounced IPA: [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.
The name of the dish comes from the Middle High German kugel meaning "sphere, globe, ball"; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to German Gugelhupf—a type of ring-shaped cake). Nowadays, however, kugels are often baked in square pans.
While Litvaks (Jews from Lithuania, northern Poland and northern Russia) call the pudding "kugel," Galitzianers (Jews from southeastern Poland and the western Ukraine) call it "kigel."
The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, cooks in Germany replaced bread mixtures with noodles or farfel. 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," which is a commonly served at Shabbat kiddushes and is a popular side dish served with cholent during Shabbat lunch.
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