I have been on kind of a kugel kick lately. And by lately, I mean for the past four months, with no signs of stopping. I have made kugels with noodles, kugels with quinoa, and kugels with bulgur. I’ve made sweet kugels that should really be classified as desserts, and savory kugels that have nothing whatsoever to do with the Eastern European heritage suggested by the word kugel (which means ball, but which I also apply to my square-shaped kugels).
What I love about kugels is how versatile they are, and how comforting they are. The perfect food to get excited about when the weather is cold and wet. You can make a kugel for dinner three times a week and never feel like you’re doing the same thing over and over. It’s also a great vehicle for camouflaging vegetables if you need to shoehorn some into your children or partner’s diet.
Here at MyJewishLearning we have recipes for Potato kugel, Sweet Potato Kugel, Cheese Lockshen Kugel, Yerushalmi Kugel, Gluten-free Apple Kugel, Zucchini Kugel, Carrot Kugel, Onion Kugel, Cinnamon Noodle Kugel, Apple Pear Cranberry Kugel, Broccoli Kugel, and the Love Potion Kugel
I also highly recommend all of the kugel recipes recently printed in the New York Times as part of their “kugel challenge”: Carrot Quinoa Kugel, , Sweet Millet Kugel with Apricots and Raisins, Cabbage, Onion and Millet Kugel and finally the Sweet Potato and Apple Kugel.
What’s your favorite kugel recipe?
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.