Kugels explained food historian Rabbi Gil Marks in his Encyclopedia of Jewish Food, got their start some 800 years ago in Germany. Originally a simple starchy mix cooked dumpling-style in Shabbat stews, kugels evolved over the centuries in style, cooking method (they're now generally baked in a dish, rather than simmered in a stew overnight), and a variety of ingredients. From the popular dairy lokshen (noodle) kugel to potato kugel, to versions filled with fruits, vegetables (or both!),... you'll find a wide range of options here for everything from Shabbat or holiday dinners to brunches or potlucks.
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If you're looking for the classic old school Cottage Cheese Noodle Kugel your bubbe made, this is it -- with the decidedly mid-century American addition of a corn flake crumb topping, that is.
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Want a lighter, sprightlier take on the cheese kugel? Look no further than this Lemon Ricotta Noodle Kugel with Dried Cherries. Infused with the zest and juice of Meyer or regular lemons, and studded with dried cherries and golden raisins, it's a deliciously festive twist on a sentimental favorite.
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Cottage cheese haters, take note -- thanks to this Cream Cheese Noodle Kugel recipe, you can finally get in on the dairy noodle kugel action. A cinnamon-sugar cornflake topping adds a little crunch.
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It's not often you come across a kugel recipe that doesn't involve eggs. But this dairy-free, nut-free, egg-free Sweet Potato Kugel is bound by a bit of whole wheat flour and lemon juice instead. Enhanced with root vegetables, apple, and a hint of bright lemon zest, it's a nice alternative to heavier potato kugels.Continue to 5 of 14 below.
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Sweetened with honey and brightened with lemon zest, this dairy-free Honey Sweetened Carrot Kugel is reminiscent of carrot cake, but can still hold its own as a side dish for savory fare. Whipped egg whites lighten the texture, and make this less pudding-like than many vegetable kugels. It's pretty, too -- consider baking it in a Bundt pan for special occasions.
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With a smooth, light texture that straddles the line between flan and a soufflé, this dairy-free, maple-sweetened Butternut Squash Kugel manages to look elegant while feeling like total comfort food.
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If you've jumped on the spiralizer bandwagon, you'll adore this Zoodle Kugel Recipe, which makes brilliant use of zucchini "noodles." Eastern European Food Expert Barbara Rolek's recipe is brightened with lemon zest and fresh herbs, and she even suggests a couple of clever ingredient swaps if you want to make the recipe gluten-free and/or kosher for Passover.
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Barbara Rolek adapted this Sweet Spaghetti Squash Kugel from one of kosher cookbook author Susie Fishbein's recipes. Spaghetti squash stands in for the noodles, but rather than veering towards the savory side, the kugel is chock-full of apples and peaches.Continue to 9 of 14 below.
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Made with caramelized sugar and noodles spiced with black pepper, this recipe was brought to the city of Jerusalem by Eastern European Hasidic Jewish immigrants in the eighteenth century, hence the name Kugel Yerushalmi. Making the caramel can be tricky, but the payoff is a uniquely delicious kugel that's still popular in Israel today.
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This Classic Potato Kugel recipe is Giora Shimoni's favorite version of the Shabbat and holiday favorite. Tender on the inside, crispy on the outside, it makes the perfect side dish for roast chicken or brisket.
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This souffle-like broccoli kugel is easy to throw together with ingredients you're likely to have on hand. Using frozen broccoli minimizes the prep work; eggs and mayonnaise lend a smooth texture to the onion and garlic-enhanced dish.
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Giora Shimoni's dairy free Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. Fresh spinach and lots of onions add a homey, wholesome feel to this kugel; the simple flavors make it a good complement to all sorts of entrees. Making a dairy meal? Add feta, goat cheese, or your favorite shredded hard cheese to the noodle mixture before baking.Continue to 13 of 14 below.
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Pear Kugel with Prunes Recipe
Adapted by Eastern European Food Expert Barbara Rolek from a recipe in Joan Nathan's Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, this Pear Kugel with Prunes is sweet, savory (thanks to the inclusion of sauteed onions), and a fabulous way to use up day-old bread.
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Lots of blueberries and panko bread crumb topping make Eastern European Food Expert Barbara Rolek's dairy-rich Blueberry Noodle Kugel Recipe feel fresh. Try it for a special brunch or a summer shower, when fresh berries are in season.