 | |
| Type | Kugel or casserole |
|---|---|
| Course | Side dish |
| Place of origin | Jewish from Russia, Eastern Europe and Central Europe. Today mostly in Israel, the United States, France, Canada, United Kingdom, Australia, Argentina, South Africa, and other communities in the Jewish diaspora. |
| Created by | Ashkenazi Jews |
| Serving temperature | Cold, room temp, sometimes warm |
| Main ingredients | Lokshen noodles, eggs, sugar, vanilla, cinnamon, oftentimes raisins or other dried fruit, can be made with dairy or pareve ingredients, if dairy: cottage cheese, sour cream, cream cheese, butter, milk, ricotta, farmers cheese are common, if pareve: cooking oil or margarine, applesauce, toppings include cornflakes, streusel and crushed graham crackers |
| Variations | Kugel Yerushalmi |
Noodle kugel (לאָקשן קוגל lokshen kugel, pronounced [ˈkʊɡl̩]), also known as lokshen kugel or kigel, is an Ashkenazi Jewish casserole that is traditionally served as a side dish and popular variety of kugel made with lokshen noodles and either a variety of dairy or pareve ingredients, often served on Shabbat and Jewish holidays.
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