Kugel

Kugel is a cherished dish in Ashkenazi Jewish cuisine, typically crafted from egg noodles or potatoes, and it features prominently at Shabbat and Jewish holiday meals. The term "kugel" originates from Middle High German, meaning "sphere" or "globe" alluding to its early shape. Although kugel began as a savory dish, it has since evolved to include sweet variations with ingredients such as noodles, farfel, eggs, cottage cheese, and milk. Regional influences have introduced additional elements like raisins, cinnamon, and cheese into different recipes.

Interestingly, in South Africa, "kugel" has acquired a slang meaning, referring to a young Jewish woman who embraces flashy, materialistic values, paralleling the transformation of a simple pudding into a refined delicacy. Kugel remains a staple in Ashkenazi Jewish households during festive meals, with varieties such as noodle kugel, potato kugel, and matzo kugel making appearances at events like Passover seders.

The dish enjoys a rich history, with each region imparting its unique twist. In Poland, for example, Jewish cooks added raisins, cinnamon, and sweet curd cheese. In Jerusalem, a special version known as "Yerushalmi kugel" gained popularity, featuring caramelized sugar and black pepper. Savory kugels can be crafted with a variety of ingredients, including potatoes, matzo, cabbage, carrots, zucchini, spinach, and cheese.