Cinnamon Raisin Kugel Recipe (2024)

FAQs

Why does my noodle Kugel fall apart? ›

Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.

ILOC tip: if you can't find farmer cheese, just do a full pound of cottage cheese instead.

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

The common denominators of all true kugels are a starch base, eggs (or egg substitute), and fat, without the addition of water or other liquids. If the dish lacks any of the basic ingredients, it is technically a casserole or cake, not a kugel.

As Rabbi Pinchas of Koretz once said, “Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated.” Noodle kugel may not actually be eaten by all Jews, but it has clearly reached far beyond mere Ashkenazi cuisine.

It's kind of a no brainer, but stirring the pasta helps keep the noodles moving and breaks up sticky spots before they become full-on clumps. But you don't have to sit over the pot and stir constantly. Aim to stir the pasta fully within the first two minutes of cooking, then another time or two while the pasta cooks.

Farmer cheese is a mild white fresh cheese with a crumbly texture and subtle, milky flavor. It's super-easy to make at home—it requires just three ingredients and some patience. And because it isn't aged or pressed for a long period of time, you can make it and eat it on the same day.

What's a good substitute for farmer's cheese? We've already mentioned that cottage cheese is a good alternative, but Indian paneer and ricotta work too. That said, certain Slavic recipes (like pierogis, blintzes, and vareniki) are simply not as authentic without it.

The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...

The best side dishes to serve with kugel are Jewish brisket, cholent, shakshuka, Caesar salad, chicken soup, gefilte fish, zucchini fritters, applesauce, cucumber salad, pickled beets, tzatziki sauce, potato latkes, roast vegetables, matzo ball soup, coleslaw.

Why is my kugel dry? ›

You usually bake a kugel uncovered at medium heat like 325 or 350 to allow the custard to set slowly and stay creamy, higher heat can make it split or dry out.

Although it's a sweet dish, kugel is typically served as a side alongside savory meat and vegetable dishes. That said, it makes a very tasty dessert (or even breakfast).

„Kugel“: Femininum

ball bullet, pellet, shot sphere, globe bulb head thick flank roulette ball sphere shot, bowl, ball ball More translations... ball.

Kugel is a sweet, egg noodle casserole. The noodles are boiled and then baked with some sugar, eggs, sour cream and cottage cheese.

South African slang (usually derogatory). A type of wealthy young (Jewish) woman, characterized as being shallow and materialistic.

Stirring can cause noodles to break, as the spatula can cut them into smaller pieces. This is especially true for delicate, freshly cooked rice noodles. Avoid using a spatula to haphazardly stir the noodles to avoid this. Instead, gently push them from the edges inward or use a flipping motion.

Tearing can be caused by your pasta dough sticking to the roller on your pasta machine. A sprinkle of cornflour should help. Pasta can also tear if you move the dough through the machine too quickly, so slowing down the process could help too.

Bring five to six quarts of water to a rapid boil, then add one to two tablespoons of salt to the water. Wait for the water to come to a rapid, extravagant boil, then add the pasta. Stir the pasta immediately after adding it to the water, and occasionally during cooking.

Use enough water.

And the starch it releases makes the situation stickier. If there's not enough water for that starch to grow, it'll have no other choice than to make clumpy noodles. The recommendation is 3-4 quarts water for every pound of pasta and a pot big enough to handle the water and pasta without boiling over.