I didn’t grow up eating kugel regularly. My only exposure to kugel was on the one or two times a year we would all gather around my grandmother’s dining room table for Jewish holidays. My grandmother would serve two kinds of kugel which she would describe as “one sweet, one savory.” I would more aptly describe them as “dry and drier.”
When I was in college and dating “a nice Jewish boy” his mother made an incredible dairy noodle kugel with crushed pineapple, butter and sour cream. Now THAT was kugel. I was in love. And when I met my husband and his family, I fell in love with his Baba Billie’s salt and pepper noodle kugel.
Like everything Baba Billie made, this kugel is not for the faint-hearted, or faint-stomached. This is not a light recipe, but it is good. You may look at the amount of oil and think, come on – really? Yes, really. I don’t make this every day, nor do I suggest making it every day. We make it a few times each year always to rave reviews. Everything in moderation, or so my father always says, and this kugel is no exception.
My husband likes to use regular wide noodles, but I opt for the super-duper extra wide. You can use either variety you like.
Like a little kick? Make sure to use hot paprika on top. If you prefer to play to it safe just use a sweet, smoky paprika instead.
1 12 ounce package of wide or extra wide egg noodles
2 Tbsp jarred garlic
1 Tbsp garlic powder
1 1/2 tsp salt
1 tsp pepper
3-4 Tbsp olive oil
Special equipment: Pyrex baking dish
Preheat oven to 375 degrees. When oven is heated, add 3-4 heaping Tbsp of olive oil to baking dish and place pan in oven for the oil to heat. This step will make for a crispier kugel.
Bring a large pot of salted water to boil. Cook noodles as directed on package, around 7-8 minutes. Drain and set aside.
While noodles are cooking, whisk together eggs, garlic, garlic powder, salt and pepper.
Add cooked noodles to egg mixture and mix gently until completely coated. Remove baking dish with hot oil from the oven and add noodles to the dish. It will sizzle slightly – this is a good thing.
Sprinkle top with paprika. Bake for 40 minutes uncovered or until noodles are desired crispiness. Serve warm or room temperature.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.