Kugel

Kugel (Yiddish: קוגל‎ kugl, pronounced IPA: [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from egg noodles (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Jewish holidays.[1]

For other uses, see Kugel (disambiguation).
Kugel
Noodle kugel (לאָקשן קוגל lokshen kugel)
TypePudding or casserole
Place of originJewish from Central Europe. Today mostly in Israel, Lithuania, and the United States.
Main ingredientsEgg noodles or potatoes

Etymology

The name of the dish comes from the Middle High German kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to German Gugelhupf—a type of ring-shaped cake). Nowadays, however, kugels are often baked in square pans.

While Litvaks (Jews from Lithuania, northeastern Poland and northern Russia) call the pudding kugel, Galitzianers (Jews from southeastern Poland and western Ukraine) call it kigel. [2]

History
Yerushalmi or Jerusalem kugel

The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, Jewish cooks in Germany replaced bread mixtures with noodles or farfel.[3] Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency common in today's dessert dishes. In Poland, Jewish homemakers added raisins, cinnamon and sweet curd cheese to noodle kugel recipes. In the late 19th century, Jerusalemites combined caramelized sugar and black pepper in a noodle kugel known as Yerushalmi kugel or 'Jerusalem kugel' (Hebrew: קוגל ירושלמי‎), which is a commonly served at Shabbat kiddushes and is a popular side dish served with cholent during Shabbat lunch.

In Romania, this dish is called Budinca de macaroane ('macaroni pudding') or Baba acolo. It is made with or without cheese, but almost always includes raisins.[4] In Transylvania, especially in the Hungarian-speaking regions, a very similar dish is called Vargabéles.[5][6]

Savory kugel may be based on potatoes, matzah, cabbage, carrots, zucchini, spinach or cheese.[7]

Jewish festivals

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.[8]

While noodle kugel, potato kugel, and other variations are dishes served on Jewish holiday meals, matzo kugel is a common alternative served at Passover seders which is adjusted to meet Passover kosher requirements.

South African slang usage

Among South African Jews, the word kugel was used by the elder generation as a term for a young Jewish woman who forsook traditional Jewish dress values in favor of those of the ostentatiously wealthy, becoming overly materialistic and over groomed, the kugel being a plain pudding garnished as a delicacy. The women thus described made light of the term and it has since become an amusing rather than derogatory slang term in South African English, referring to a materialistic young woman.[9]

See also

References
  1. Vered, Ronit (February 22, 2012). "In Search of the Holy Kugel". Haaretz. Retrieved March 30, 2019.
  2. Eisenberg, Joyce; Ellen Scolnic (2016). The Whole Spiel: Funny essays about digital nudniks, seder selfies and chicken soup memories. Incompra Press. p. 132. ISBN 978-0-69272625-9.
  3. "What is Kugel?". Jewish Recipes. Retrieved 11 December 2016.
  4. "Budinca de Macaroane". Lalena (in Romanian).
  5. "Vargabeles". E-Retete (in Romanian). 29 March 2010. Retrieved 26 April 2018.
  6. "Vargabeles - budinca ungureasca de taitei cu branza". Gustos.ro (in Romanian). Retrieved 26 April 2018.
  7. "Kugels". rec.food.cuisine.jewish Archives. Mimi's Cyber Kitchen. Archived from the original on May 4, 2012. Retrieved July 2, 2013.
  8. Nadler, Allan (2005). "Holy Kugel: The Sanctification of Ashkenzaic Ethnic Food in Hasidism" (PDF). In Leonard Greenspoon (ed.). Food & Judaism. Creighton University Press. pp. 193–211. ISBN 978-1-881871-46-0.
  9. Sarah Britten (2006). The Art of the South African Insult. 30 degrees South Publishers. pp. 198–199. ISBN 978-1920143053. Retrieved July 2, 2013.
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