Sweet Noodle Kugel Recipe | Lake Life State of Mind (2024)

FAQs

What is sweet kugel made of? ›

Kugel is basically the Yiddish/Jewish word for casserole. Sweet noodle kugel is typically made from eggs, noodles, sour cream, and cottage cheese, all baked inside a casserole dish.

Make Sure to Cool Your Kugel

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.

Storing leftover baked kugel: Let cool completely, cover tightly, and refrigerate for up to 3 days. How to freeze noodle kugel: Unbaked or baked, kugel should be tightly sealed in plastic wrap and again in foil. It will keep in the freezer for up to 1 month. Thaw in the fridge overnight before baking or reheating.

Does noodle kugel freeze well? Yes, it freezes really well. Once cooked, wrap well in plastic wrap and then cover with foil.

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

Often kugels are made with noodles, a product generally not permitted during Passover (seven or eight days, depending on one's family tradition) because they contain regular flour. As a consequence, most kugels served at Passover are made with potato.

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.

ILOC tip: if you can't find farmer cheese, just do a full pound of cottage cheese instead.

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.

Sweet kugel is often made with sugar, raisins, and cinnamon. While it may sound like a dessert, sweet kugel is served as a side dish at meals or for breaking your Yom Kippur fast. Savory kugel may include pepper, a crunchy cornflake or breadcrumb topping, onions, and cheese.

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.

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, kugel can be found in many variations from savory to sweet. The word kugel is German for “sphere,” which refers to the dumplings that made up the earliest version of the dish.

Serve hot or warm, freshly baked or reheated. The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally. Reheating time depends on the size of the piece being reheated, and at what temperature the kugel is when going into the oven.

The common denominators of all true kugels are a starch base, eggs (or egg substitute), and fat, without the addition of water or other liquids. If the dish lacks any of the basic ingredients, it is technically a casserole or cake, not a kugel.

I find this dish tastes best when served right away, as the cornflake topping will soften after the kugel is refrigerated. Leftovers will stay fresh in the refrigerator for up to 3 days. Kugel will stay fresh in the freezer for up to 2 months.

According to Iowa State University, because egg noodles contain raw eggs, if you let them dry for longer than two hours, you put them at risk of growing salmonella. This is why after your noodles have dried, you will need to place them in a freezer-safe, airtight container.

Place the Kugel in it's frozen state on a flat surface/tray and allow to completely defrost (thaw). Heat oven to 325° and place Kugel in aluminum tray onto a flat baking sheet onto center rack of oven. Heat for 30 minutes (remove cover for last 10 minutes of heating for a crispy top).

Noodle kugel (לאָקשן קוגל lokshen kugel, pronounced [ˈkʊɡl̩]), also known as lokshen kugel or kigel, is an Ashkenazi Jewish casserole that is traditionally served as a side dish and popular variety of kugel made with lokshen noodles and either a variety of dairy or pareve ingredients, often served on Shabbat and Jewish ...

"Farfel kugel is a Jewish pudding typically eaten at the Passover table but can be enjoyed any time of year," says recipe creator CRW.

Pasta is typically made from wheat, and even gluten-free varieties do not automatically get a kosher for Passover seal of approval. (This is actually a thing that appears on certified kosher for Passover packaged food.) It's technically a seed, and a lot of Jews embrace it to get through the eight days.

Why is kugel eaten at Hanukkah? ›

It commonly makes an appearance on the dinner table during Shavuot (along with bourekas), when it's traditional to consume dairy foods, and Shabbat because it's said that kugel resembles the manna that fell from heaven. It's the perfect side dish for a Hanukkah latke party, adding some richness to the meal.

Vegetables: Fresh vegetables, such as carrots, potatoes, green beans, broccoli, and lettuce, are all kosher for Passover. It's important to thoroughly wash them to remove any traces of chametz (leavened grains).

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, kugel can be found in many variations from savory to sweet. The word kugel is German for “sphere,” which refers to the dumplings that made up the earliest version of the dish.

Although it's a sweet dish, kugel is typically served as a side alongside savory meat and vegetable dishes. That said, it makes a very tasty dessert (or even breakfast).