Noodle kugel

rdf:langString Noodle kugel

rdf:langString Noodle Kugel

rdf:langString Noodle Kugel

rdf:langString Jewish from Central Europe. Today mostly in Israel, the United States, France, Canada, United Kingdom, Australia, Argentina, South Africa, and other communities in the Jewish diaspora.

rdf:langString Side dish

rdf:langString 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

rdf:langString Cold, room temp, sometimes warm

rdf:langString Kugel or casserole

rdf:langString 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. Though sweet noodle kugels predominate, there is a wide range of noodle kugel varieties ranging from sweet, slightly sweet, to savory. They may be baked in a large casserole dish or in individual ramekins. Noodle kugels often contain raisins or other dried fruits, though some choose to omit these as a personal preference. They were traditionally either topped with a cinnamon streusel or more commonly not topped at all, however beginning in the 20th century noodle kugels began to be topped with a variety of toppings including crushed cornflakes, graham crackers, Frosted Flakes, , and other toppings.