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.

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

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.)

As Rabbi Pinchas of Koretz once said, “Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated.” Noodle kugel may not actually be eaten by all Jews, but it has clearly reached far beyond mere Ashkenazi cuisine.

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

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.

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.

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.

This kugel can be baked up to two days before serving; reheat it in a 300 F oven for 15 minutes or so. You also can make the kugel and refrigerate it unbaked for up to a day, then bake it just before serving.

Why can't you freeze fresh egg noodles? ›

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.

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.

For the predominantly Ashkenazi Jewish American community, kugel is still one of the most popular holiday staples. In Israel, many families call the pastry “kigel” (pronounced kee-ghel), the Galician way. Kugel is the Lithuanian version.

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 ...

Kugel is a sweet, egg noodle casserole. The noodles are boiled and then baked with some sugar, eggs, sour cream and cottage cheese. It's our family tradition to also add raisins.

Kugel is a sweet, egg noodle casserole. The noodles are boiled and then baked with some sugar, eggs, sour cream and cottage cheese. It's our family tradition to also add raisins.

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.

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 ...