When is kugel eaten

Slightly sweet noodles suspended in a creamy custard? Served with dinner but sorta reminiscent of dessert? Sometimes contains raisins, sometimes apples, sometimes pineapple? Simultaneously mushy and crisp? What is kugel? And even once you get into the category of noodle kugel a. Among people who became familiar with kugel at a young age, maybe at Shabbat luncheons or break-fast after Yom Kippur, kugel opinions run deep. Digital director Carey Polis believes that kugel needs to be either sweet or savory—not wishy-washy—and that it must have a crispy top, but not necessarily a crispy topp ing a fine distinction!

It can have cottage cheese or raisins, Carey told me, but never both. Social media manager Emily Schultz advocates for a broiled top and a minimal amount of sugar.

And you can read so many more seemingly-arbitrary-but-very-closely-held kugel preferences here, in your free time. Among the dishes synonymous with Jewish cuisine in America and abroad—brisket, gefilte fish, matzo ball soup—there is, always, kugel. We eat kugel all year round. In Jewish culture, it tends to denote a pudding, one made either with a potato or noodle base.

Kugel enthusiasts tend to have their favorites. As long as those three ingredients are present, you can go any direction with it. As stated on Chabad. There are too many varieties of kugel to count, and everyone thinks that their Bubbe's is the best. I grew up with very sweet kugel topped with Frosted Flakes and cinnamon sugar. I'd look forward to it every holiday season. My mom would make huge pans of it and we'd have them as leftovers for weeks on end.

Variations of the food were popping up everywhere: potato kugel, rice kugel, and matzo kugel that was kosher for Passover!

Kugel is one of my family's favorite Jewish foods to have during the holidays. No matter what Jewish household I step into, it's likely that within the first 10 minutes of being there, we're either talking about or eating noodle kugel. Why was this the kugel invented in Jerusalem? Caramel was not a common ingredient in Europe, and black pepper was available but expensive. These two ingredients are much more common in the cooking of Jews from Arab lands.

Early 19 th -century Jerusalem was one of the few places at the time where Jews from all over lived side by side, and sometimes even married each other. An Ashkenazi food with eastern Jewish flavors inside is the perfect embodiment of the ingathering of the Jewish exiles to the Land of Israel.

Yerushalmi Kugel is truly Jewish unity in your mouth. And its story is as intriguingly tangled as that of our complex nation. Rosh Hashanah Food. We use cookies to improve your experience on our site and bring you ads that might interest you.