kugels

Kugels is a term with multiple related uses in language and cuisine. In German, Kugel means a ball or sphere, with the standard plural Kugeln. In English-language writing, kugel often designates a baked pudding or casserole from Ashkenazi Jewish cuisine; when speaking of more than one such dish, writers may use kugels. The word also appears in the names of various regional dishes, most notably those made with noodles or potatoes.

Culinary origins and contexts: Kugels originate in Central and Eastern Europe and were brought to North America and Israel by Jewish communities in the 19th and 20th centuries. They are traditionally associated with Shabbat and Jewish holiday meals, but are also prepared as everyday dishes. The form is versatile, with numerous family recipes and regional adaptations.

Common varieties: The two best-known variants are noodle kugel (lokshen kugel) and potato kugel. Noodle kugel combines egg noodles with eggs and dairy or dairy alternatives, often including onions, butter or oil, and sometimes raisins, cinnamon, or sugar for a sweet version. Potato kugel is usually made from grated potatoes and onions, bound with eggs, and cooked in oil or schmaltz; it can be prepared dairy, pareve, or dairy-free depending on the recipe.

Preparation and serving: Kugels are typically mixed in a bowl, poured into a greased baking dish, and baked until set and lightly browned around the edges. They can be served warm, at room temperature, or reheated. Dairy-based versions are common in many families, while pareve or vegan adaptations are also widely used to accommodate dietary restrictions.

Cultural note: Kugels reflect Jewish culinary traditions and household tastes, often serving as a comforting, crowd-pleasing side dish during communal meals and celebrations.