Kugel
קוגל
A baked Ashkenazi casserole that may be sweet or savory; this version is a classic noodle kugel adapted as pareve for broad kosher use. Kugel is a staple of Shabbat and holiday meals across Eastern European Jewish traditions.
Ingredients
- •12 oz egg noodles
- •4 eggs
- •1/3 cup vegetable oil
- •1 large onion, finely chopped
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1/2 tsp garlic powder
- •2 tbsp sugar
- •1/4 cup raisins, optional
Instructions
- 1
Cook the egg noodles in salted boiling water until just tender, then drain.
- 2
In a skillet, sauté the onion in a little oil until soft and lightly golden.
- 3
In a large bowl, whisk together the eggs, remaining oil, salt, pepper, garlic powder, and sugar.
- 4
Add the cooked noodles and onions to the egg mixture and stir well; add raisins if using.
- 5
Transfer to a greased baking dish and spread evenly.
- 6
Bake at 350°F for 45 to 50 minutes until the top is golden and the kugel is set.
- 7
Let cool slightly before slicing and serving.
Kosher notes
Kugel can be dairy or pareve; this version is pareve so it can accompany either meat or dairy menus.
Comments (0)
No comments yet — be the first to share.