Traditional Jewish Kugel Recipe

Ingredients

  • 1 pound of wide egg noodles
  • 1/2 cup of unsalted butter, melted
  • 5 large eggs
  • 1 cup of granulated sugar
  • 2 cups of cottage cheese
  • 2 cups of sour cream
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of kosher salt
  • 1 cup of raisins (optional)
  • Powdered sugar for dusting (optional)

Steps and instructions

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Boil the noodles in salted water for about 5 minutes. Drain well and then add to a large mixing bowl.
  3. Add the melted butter to the cooked noodles, stirring well to make sure all noodles get coated.
  4. In a separate bowl, beat the eggs, and then mix in the sugar, cottage cheese, sour cream, vanilla extract, cinnamon, and salt.
  5. Combine the egg and cheese mixture with the buttered noodles, adding the raisins if you have chosen to include them.
  6. Transfer the mixture to a greased 9x13 inch baking dish.
  7. Bake the kugel in the preheated oven for about 60 minutes, or until the top is golden brown and the center is set.
  8. Allow the kugel to cool slightly before slicing and serving. If desired, dust the top with powdered sugar before serving.

Tools for making

Recipe variations

  • Replace the wide egg noodles with thin egg noodles or even spaghetti.
  • Add a crunchy topping by mixing together crushed cornflakes, melted butter, and brown sugar, then sprinkle it over the kugel before baking.
  • Experiment with different spices such as nutmeg, cardamom, or ginger to add different flavors.
  • Add diced apples or peaches to the mixture for a fruity twist.
  • Make it savory by omitting the sugar and adding sautéed onions, garlic, and herbs like thyme or parsley.
  • For a gluten-free option, use gluten-free egg noodles or substitute with spiralized zucchini or butternut squash noodles.
  • Make it dairy-free by using non-dairy alternatives such as margarine, almond milk, and non-dairy sour cream and cottage cheese substitutes.
  • For a meat-free option, omit the raisins and instead add chopped walnuts or pecans for added texture.
  • Create a chocolate kugel by mixing in cocoa powder and chocolate chips to the batter.
  • Experiment with different toppings such as a streusel crumb topping or a drizzle of caramel sauce.

Recipe overview

Kugel is a traditional Jewish dish often served on the Sabbath or Jewish holidays. This rich and comforting noodle casserole, typically sweetened with sugar and raisins, is sure to become a favorite. Our recipe calls for a blend of cottage cheese and sour cream, combined with a hint of vanilla and cinnamon, to create a creamy, flavorful treat. With a golden crust topping its tender noodles, this kugel is as lovely to look at as it is to eat. Whether you're looking for a unique side dish, a hearty dessert, or just a warm, inviting meal that reminds you of grandma's house, this kugel recipe is the perfect choice. Just follow our simple steps, and you'll be enjoying a deliciously sweet and satisfying kugel in no time!

Common questions

  1. Can I use a different type of noodle?
    Yes, you can use a different type of noodle if you prefer. However, wide egg noodles are traditionally used in kugel.
  2. Can I use salted butter instead of unsalted?
    Yes, you can use salted butter if that's what you have on hand. Just be mindful of the overall saltiness of the dish.
  3. Can I substitute the cottage cheese with another type of cheese?
    Yes, you can substitute cottage cheese with farmer cheese or ricotta cheese in equal amounts.
  4. Can I omit the raisins?
    Yes, you can omit the raisins if you don't like them or prefer a different add-in. The recipe will still turn out delicious.
  5. How do I store leftovers?
    Store any leftover kugel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  6. Can I freeze kugel?
    Yes, you can freeze kugel. Wrap it tightly in plastic wrap or place in an airtight container before freezing. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the noodles and the egg mixture together.
  • 9x13 inch Baking Dish - A baking dish of this size is perfect for baking the kugel in the oven.
  • Whisk - Used for beating the eggs and combining the ingredients.
  • Spatula - Helps with mixing and transferring the noodle mixture to the baking dish.
  • Measuring Cups and Spoons - Necessary for accurately measuring the ingredients.
  • Oven Mitts - Protect your hands when handling hot dishes from the oven.
  • Powdered Sugar Shaker - Optional, but useful for dusting the kugel with powdered sugar before serving.
  • Knife - For slicing and serving the cooled kugel.

Origin stories

Kugel, a traditional Jewish dish, has a fascinating history. Its name, "kugel," is derived from the German word "kugel," meaning sphere, globe, or ball. This is due to the dish's original form - a round, bread-like pudding. The dish dates back to the 13th century, and was a staple among Ashkenazi Jews in Eastern Europe. Kugel was initially a savory dish made from bread and flour, but over time, it evolved into a sweet or savory pudding made from noodles or potatoes. It's said that the transformation was due to the influence of German and Slavic cookery. The dish was traditionally cooked in a tightly sealed pot and sat atop the family's cholent (slow-cooked stew) to cook overnight. The dish is often served at Sabbath meals and on Jewish holidays, symbolizing the cycle of life, continuity, and community ties.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.