For most kugel lovers, the best version is whatever you grew up eating. Whether you were raised on savory, schmaltz-laden potato kugel or sour cream-slathered noodle kugel dotted with raisins, there’s little crossover where kugel is concerned.
This recipe is for all the sweet noodle kugel enthusiasts out there. A mix of wide ribbons of egg noodles, sour cream and cottage cheese, it’s about as classic as the dairy-filled versions come.
It’s also adaptable. You can add raisins or other dried fruit, or skip them entirely. Feel free to use more sugar or less, depending on your taste, and, while I think a little cinnamon is nonnegotiable in every noodle pudding, you can substitute other spices or even grated lemon zest to brighten everything up.
To make the interior as plush and cheesecakelike as possible, I purée the cottage cheese and sour cream until silky. But, if you prefer obvious curds strewn amid the curling noodles, you can skip that step and just whisk together the eggs, cottage cheese and sour cream before mixing in the noodles. Should you find a brick or two of old-fashioned farmer cheese, you can substitute it for the cottage cheese. It makes for a slightly firmer, milkier kugel with a mild tang.
As for a topping, some kugel cooks like to sprinkle cornflakes, breadcrumbs or chopped nuts over the pudding. But even easier — and I think better — is to leave the noodles exposed. In the oven’s heat, their tips singe and brown, turning irresistibly crisp. A little melted butter drizzled on before baking is all you need to help this along. Just try not to pick them all off the top before serving.
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Classic Noodle Kugel
Total time: 90 minutes
Servings: 8-12
INGREDIENTS
- ½ teaspoon fine salt, plus more as needed
- 10 tablespoons unsalted butter, melted
- 12 ounces extra-wide egg noodles
- 2/3 cup raisins or diced dried apricots, dates, apples or prunes (optional)
- 6 large eggs
- 2 cups cottage cheese
- 2 cups sour cream
- 1/3 to 2/3 cup light brown sugar, depending upon how sweet you like your kugel
- 1/3 cup whole milk
- 1 teaspoon ground cinnamon, cardamom or ginger or a combination, or use grated lemon zest
- ¼ teaspoon freshly grated nutmeg or black pepper (optional)
STEPS
- Place a rimmed sheet pan in the oven and heat to 350 degrees. Bring a large pot of salted water to a boil.
- Grease a 2½-quart baking dish or a 9-by-13-inch pan with 2 tablespoons melted butter.
- Add noodles to the boiling water and cook according to the package directions until just tender. Put the raisins or dried fruit, if using, into a colander.
- As the noodles cook, combine the eggs, cottage cheese, sour cream, sugar, milk, cinnamon, nutmeg or pepper (if using), and ½ teaspoon salt in a blender or food processor. Pulse until well combined. Pulse in about 6 tablespoons of the butter, saving about 2 tablespoons for the top of the kugel.
- When noodles are done, drain them in the colander over the raisins. The boiling water helps plump the raisins. Add drained noodles (and any raisins) to a large bowl, add the cottage cheese mixture, and use a spatula to mix well.
- Scrape into the prepared pan, evenly spreading out the noodles. Drizzle with remaining melted butter. Place the kugel on the baking sheet in the oven. Bake for 45 to 55 minutes, until the top is browned in spots. Transfer to a wire rack to cool for at least 20 minutes before serving.
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FAQs
Today, both noodle kugel and potato kugel are common additions to special meals. Noodle kugel tends to be more popular because of its versatility, and it's more likely to be a sweet dish with added fruits and spices. Potato kugel is typically a savory recipe, and it can be made with onions, herbs and meat.
How would you describe noodle kugel? ›
Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard. Noodle kugel is a traditional Jewish dish of egg noodles baked in a sweet or savory custard.
What does the kugel symbolize? ›
Some also say that the tangled pasta of the noodle kugel specifically has been said to be a symbol of Jewish unity – from the Ashkenazi to the Mizrahi.
Why is kugel sweet? ›
Kugel is a sweet, egg noodle casserole. The noodles are boiled and then baked with some sugar, eggs, sour cream and cottage cheese.
Why do Jews eat kugel? ›
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 noodle Kugel better hot or cold? ›
Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature. Eaten warm, when just set, noodle kugel's texture is more akin to a baked mac and cheese (the extra-crunchy noodles on top might be the best part.)
Is noodle kugel good? ›
No matter the season, time of day or occasion, homemade kugel is everything that a comfort food should be: filling, warm and soothing. The dish feels like wrapping a warm blanket around myself on a rainy day, like getting a hug from family after months of travel and, most importantly, like coming home.
What is another name for kugel? ›
In western Europe, these puddings are still called schalet, while in eastern Europe, kugel became the generic term for all these puddings. Whether pronounced kugel (by Poles and Lithuanians), koogle (by Germans), or keegal (by Galitzianers), this dish ranks high in the pantheon of Jewish foods.
Why does my noodle kugel fall apart? ›
Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.
What does kugel mean in Hebrew? ›
The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...
What is a kugel ornament? ›
Kugel is a German word that means "ball" and can be used to describe any type of ball-like object. Collectors used this term to describe any early thick glass ornament with a decorative cap.
What is the story of kugel? ›
The kugel was born in Eastern Europe as a leftover bread pastry with fat and eggs and only eight centuries ago evolved into the lokshen (noodle) kugel we know today. Rice kugels were invented in the 16th century thanks to Ottoman influences, and the popular Polish potato kugel showed up in the nineteenth century.
Does noodle Kugel need to be refrigerated? ›
Does noodle kugel need to be refrigerated? Yes, because of the dairy, kugel must be kept in the refrigerator. Storing leftover baked kugel: Let cool completely, cover tightly, and refrigerate for up to 3 days.
Is kugel eaten at Hanukkah? ›
Potato Kugel Recipe
This potato kugel is especially wonderful for Hanukkah. It has all the flavor and deliciousness of potato latkes but takes only half the work.
What is the difference between a sweet and a savory recipe? ›
Sweet foods have sugar, sweetener, or honey and include all the delectable desserts you can think of… including cakes, pies, cupcakes, lollies, and everything in between. Savoury foods are the opposite. They are always more filling - meaning they are more salty, heavy, and even spicy.
What does sweet and savory taste like? ›
The most basic difference between the two is that sweet food has a dominant taste of sugar or honey, while savoury food is full-flavoured and predominantly salty.
What to serve with sweet noodle kugel? ›
The best side dishes to serve with kugel are Jewish brisket, cholent, shakshuka, Caesar salad, chicken soup, gefilte fish, zucchini fritters, applesauce, cucumber salad, pickled beets, tzatziki sauce, potato latkes, roast vegetables, matzo ball soup, coleslaw.
