 | |
| Type | casserole |
|---|---|
| Place of origin | Jewish communities from Central Europe,United States,France,Canada,United Kingdom,Australia,Argentina,South Africa, and other communities in theJewish diaspora. |
| Created by | Ashkenazi Jews |
| Main ingredients | Lokshen noodles orpotatoes, less commonlymatzo,challah,rice,apple,cornmeal,dough |
Kugel (Yiddish:קוגלkugl, pronounced[ˈkʊɡl̩] or[ˈkɪɡl̩]) is a bakedcasserole, most commonly made from egg noodles (lokshen) or shreddedpotato. It is a traditionalAshkenaziJewish dish, often served onSabbath andJewish holidays.[1] American Jews also serve it forThanksgiving dinner.[2][3] InHungary it is known as "vargabéles" and served as a sweet dish.
The name of the dish comes from theMiddle High Germankugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare toGermanGugelhupf—a type of ring-shaped cake). However, nowadays kugel is often baked in square pans.
In Yiddish (and sometimes in English), noodle and potato kugel are calledלאָקשן קוגלlokshn kugl andקאַרטאָפל קוגלkartofl kugl, respectively. The name of the dish may also be spelledkigel, reflecting theGalitzianer (Southeastern European) Yiddish pronunciation.[4]
The first kugels were made frombread andflour and were savory rather than sweet. About 800 years ago, Jewish cooks in Germany replaced bread mixtures withlokshen noodles orfarfel.[5] Eventuallyeggs were incorporated. The addition ofcottage cheese andmilk created a custard-like consistency common in today's dessert dishes. InPoland, Jewish homemakers addedraisins,cinnamon and sweetcurd cheese to noodle kugel recipes. In the late 19th century,Jerusalemites combinedcaramelized sugar andblack pepper in a noodle kugel known as the Jerusalem kugel (Hebrew:קוגל ירושלמי,romanized: kugel yerushalmi), which is a commonly served at Shabbatkiddushes and is a popular side dish served withcholent during Shabbat lunch.
In Romania, this dish is calledBudinca de macaroane ("macaroni pudding") orBaba acolo. It is made with or without cheese, but almost always includes raisins.[6] InTransylvania, especially in theHungarian-speaking regions, a very similar dish is calledVargabéles.[7][8]
Savory kugel may be based on potatoes,matzah,cabbage,carrots,zucchini,spinach, orcheese.[9]
Romani people call itpirogo. The Romani version is made with raisins, cream cheese, and butter.[10]
Yerushalmi Kugel, (ירושלמי קוגל 'Jerusalem kugel'), also known asGalilean kugel, is anIsraeli Jewish kugel dish originating from thelocal Jewish community ofJerusalem in the 1700s.
Noodle kugel (lokshen kugel) is anAshkenazi Jewish casserole, side dish and popular variety of kugel made withlokshen noodles and either a variety of dairy orpareve ingredients.
Potato kugel is a potato-based kugel of Ashkenazi Jewish origin, made with grated or pureedpotatoes,onions,eggs,flour ormatzo meal,oil,salt andpepper.
A Hungarian sweet dish made withangel hair pasta, curd, eggs, raisin, and phyllo pastry.
Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on theJewish Sabbath and otherJewish holidays or at atish. SomeHasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a HasidicRebbe.[11]
AmongSouth African Jews, the wordkugel was used by the elder generation as a term for a young Jewish woman who forsook traditional Jewish dress values for those of the ostentatiously wealthy and became overly materialistic and overgroomed, mirroring how the kugel is a plain pudding garnished as a delicacy. The women thus describedmade light of the term, and it has since become an amusing rather than derogatoryslang inSouth African English for a materialistic young woman.[12]
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