Kugels were developed to meet Jewish religious constraints of not cooking and not kindling fire on the Sabbath. Kugels can be prepared before the Sabbath, and they can be slow-cooked or kept warm on a warming plate. Kugels usually consist of pasta or grains bound together by fats and/or eggs. Kugels can be sweet (containing fruit) or savory (containing vegetables).
Kugels have been a staple of Jewish cooking for centuries. Kugel, which means "ball" in German, originally referred to balls of noodle dough encased around fruity filling and steamed in covered pots. Kugels evolved over time into baked casserole dishes. Today there are recipes for both sweet kugels (generally dairy) and savory kugels (usually pareve).
You've just finished the 25-hour Yom Kippur fast, and your body is begging for something sweet and easy-to-digest. This Blueberry-topped Sweet Noodle Kugel recipe, courtesy of Susan Tanur, is the perfect Yom Kippur Break Fast dish.
This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B'Av or Yom Kippur.
This sweet kugel can be prepared a day in advance and baked the day of the meal. What this kugel lacks in our modern definition of "lightness", it makes up for in old-fashioned Jewish food flavor. Serve with baked salmon and Israeli salad for an easy-to-prepare and satisfying dairy meal that the whole family will enjoy.
Throughout my childhood in Israel, my mother served this simple Pashtayda Chuma (Brown Quiche). My siblings and I loved this sweet, cocoa-flavored noodle kugel. I was sure no one could cook better than my mom!
Throughout my childhood in Israel, my mother served this "Pashtayda Levana" (White Quiche) along with tuna fish and lettuce salad. We gobbled this dairy noodle kugel up in no time every time.
