{Sweet} Noodle Kugel Recipe - Belly Full (2024)

FAQs

Why does my noodle Kugel fall apart? ›

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.

Kugel is basically the Yiddish/Jewish word for casserole. Sweet noodle kugel is typically made from eggs, noodles, sour cream, and cottage cheese, all baked inside a casserole dish.

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.

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.)

Stirring can cause noodles to break, as the spatula can cut them into smaller pieces. This is especially true for delicate, freshly cooked rice noodles. Avoid using a spatula to haphazardly stir the noodles to avoid this. Instead, gently push them from the edges inward or use a flipping motion.

kugel in American English

(ˈkuːɡəl, ˈkuɡəl) noun. Jewish Cookery. a baked casserole resembling a soufflé or pudding.

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 ...

Kugel is a sweet, egg noodle casserole. The noodles are boiled and then baked with some sugar, eggs, sour cream and cottage cheese. It's our family tradition to also add raisins.

The Israeli breakfast is a dairy meal, and a variety of cheeses are offered. Fish is pareve and so is permitted with a dairy meal, and herring is frequently served. Other smoked or pickled fish dishes are also common, including sprats, sardines and salmon.

However, since Jewish law forbids the separating of the flesh of fish from its bones, pre-made fish cakes such as gefilte fish obviate the need to perform such separation, thus making a preparation such as gefilte fish a regular Sabbath staple, and the perfect vehicle for the requisite fish aphrodisiac.

Do Jews eat pretzels? ›

Pretzels – this bread twisted into a knot hails from Germany's Jewish population. These can be eaten as snacks and come in hard and soft variants as well as in different flavours – salted pretzels, cheese pretzels, chocolate-covered pretzels, etc. are a few.

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.

One more simple tip

If you are making the noodle kugel in advance, don't add the crunchy topping until just before you are ready to bake and serve it. You can freeze the noodle kugel just before baking or keep in the fridge overnight.

Wrap the kugel very well in storage wrap and aluminum foil. It can be frozen for up to two months. Reheat the kugel in a 325° oven until warmed through, about 30 minutes.

Tearing can be caused by your pasta dough sticking to the roller on your pasta machine. A sprinkle of cornflour should help. Pasta can also tear if you move the dough through the machine too quickly, so slowing down the process could help too.

With their delicate composition, egg noodles can quickly absorb liquids and become overly soft. Adding them too early in the soup-making process might lead to a soggy, gooey outcome, losing that satisfying bite.

You over- or undercook the noodles.

"The most common mistake is either undercooking or overcooking.

Toss with a bit of oil or sauce

If you're not using the noodles immediately, toss them with a little bit of oil to prevent sticking. This will create a thin coating on the noodles, preventing them from clumping together.