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

FAQs

Why do Jews eat noodle Kugel? ›

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.

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.

And then I read in The Jewish Kitchen: Recipes and Stories from Around the World of a Hasidic rabbi, Pinchas of Koretz (in Galicia), who claimed that lokshen kugel itself symbolizes Jewish unity, since the noodles are all tangled together and are really inseparable, just like the unified Jewish people.

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.

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 ...

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.

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.)

And even once you get into the category of noodle kugel (a.k.a. lokshen kugel), you'll find some are sweet, some are savory, and some are in limbo (Jerusalem kugel, for example, is flavored with lots of black pepper and caramelized sugar).

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.

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.

Is kugel eaten at Passover? ›

"Farfel kugel is a Jewish pudding typically eaten at the Passover table but can be enjoyed any time of year," says recipe creator CRW. "This kugel is a savory one that is a wonderful accompaniment to any meat dish with gravy to help soak up the gravy."

Even though kugel is a baked dish, there are multiple reasons for its inclusion on the table on just about every Jewish holiday you can think of. Not only is it often present during Hanukkah celebrations, it is often served on the High Holy Days of Rosh Hashanah and Yom Kippur, and is a staple for Shabbat meals.

Kugel can last in the fridge for up to three days.

South African slang (usually derogatory). A type of wealthy young (Jewish) woman, characterized as being shallow and materialistic.

The kugel was a large hollow ball ranging in size from 1 inch to 18 inches. Smaller ones were used for tree decorations. The blown, molded, figural glass ornaments that we are familiar with today evolved from the tradition of blowing kugels. These ornaments were not sold in America until 1880.

History. "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."

Jewish. Among religiously observant Jews, gefilte fish has become a traditional Shabbat food to avoid borer, which is one of the 39 activities prohibited on Shabbat outlined in the Shulchan Aruch.

Noodle kugel is one of those hearty casseroles you'll want to dive into any time of day. One of many styles of kugel, a baked pudding or casserole in the Ashkenazi Jewish tradition, sweet noodle kugel is typically the one seen most often on the table during weekly Shabbat or holidays like Rosh Hashanah or Shavuot.