Kugel

Kugel is a traditional baked pudding or casserole in Ashkenazi Jewish cuisine. The term covers a range of preparations, but it is typically based on a starch such as egg noodles or grated potatoes, bound with eggs and fat, and baked until set. The word kugel comes from Yiddish kugel, related to the German kugel meaning ball or sphere, reflecting the dish’s usual rounded or loaf-like shape.

Two of the most common forms are lokshen kugel (noodle kugel) and potato kugel. Noodle kugel combines egg noodles with eggs, milk or sour cream, and often sugar, raisins, and cinnamon for a sweet version, or onions and herbs for a savory version. Potato kugel is made from grated potatoes and onions, with eggs and fat (traditionally schmaltz or oil), and is baked until the top is crisp and the interior tender.

Regional and family variations exist. Sweet kugels may include apples, cinnamon, or fruit purée, while savory versions may incorporate garlic, pepper, or herbs. During Passover, kugel may be prepared with matzo or matzah meal instead of noodles to comply with dietary restrictions. The dish may also appear with cheese or cottage cheese in some traditions.

Kugel is commonly served as a side dish during Shabbat and Jewish holidays, and in some communities as a dessert or breakfast item. It is typically served warm, sometimes with sour cream, applesauce, or fruit compote.