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Noodle kugel is a traditional Jewish dish that can be traced back to the 14th century. It is a casserole made with egg noodles, cottage cheese, and eggs, and is typically served as a side dish or dessert. There are many different variations of noodle kugel, but the most common include adding fruit, such as raisins or apples, and spices, such as cinnamon or nutmeg.
Noodle kugel was originally created as a way to stretch out noodle soup, which was a common meal in medieval Europe. Jews living in Germany and Poland were some of the first to adopt the dish, and it eventually made its way to the United States in the late 19th century.
Since then, noodle kugel has become a popular holiday dish, particularly during Hanukkah. It is often served alongside latkes (potato pancakes) and other traditional Jewish foods. While it is most commonly made with egg noodles, there are also versions made with rice or potatoes.
When making noodle kugel, it is important to be mindful of the type of noodles you are using. Egg noodles are the traditional choice for noodle kugel, but you can also use wide egg noodles, or even spaghetti noodles. Additionally, you should be sure to cook the noodles until they are just al dente, as they will continue to cook in the oven. When mixing the noodles with the other ingredients, make sure to stir everything together well, and season to taste. Finally, be sure to bake the kugel until the top is golden-brown and the center is cooked through. Enjoy!
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|milk cottage cheese|