Kugel has transformed over the years, beginning as a dumpling cooked in the same pot as stew. Its origins date to the 12th century when dumplings traveled the Silk Road from China to Italy and Germany. Batter was added to the traditional Jewish stew, cholent, and cooked by steaming.
Today kugel more closely resembles a casserole than individual dumplings. All kugels must have a starch, eggs, and fat. Recipes vary. Popular savory versions are potato, broccoli, and spinach, but sweet versions exist and include cinnamon and raisins. Popular in the Jewish culture, kugel is commonly enjoyed during holidays and events.
Recipe Servings: 9
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease dish
- Water, as needed for cooking noodles
- Salt, to taste
- 8 oz large egg noodles
- 6 Tbsp butter sliced and 4 Tbsp melted
- 3 eggs, separated
- ¾ cup sugar, divided
- 8 oz cream cheese, softened
- 4 Tbsp sour cream
- 16 oz cottage cheese, creamed
- ⅓ cup graham cracker crumbs
Directions
- Preheat oven to 350°F and grease a 9 x 13-inch baking dish using nonstick cooking spray.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook 8–10 minutes.
- Drain and stir in the sliced butter.
- In medium bowl beat egg yolks with ½ cup sugar and cream cheese.
- Stir in noodles and add sour cream, cottage cheese, and salt, to taste.
- Beat egg whites until stiff and fold into noodle mixture.
- Transfer mixture to prepared dish.
- In a small bowl, combine the melted butter, ¼ cup sugar, and graham cracker crumbs.
- Sprinkle graham cracker mixture over top of noodle mixture.
- Bake in preheated oven for 60 minutes.
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