Perhaps the only thing more comforting than a steaming bowl of chicken soup on the Jewish table is a warm noodle kugel.
With the start of the high holy days upon us, cooks in the Jewish community will be taking out family recipes and making their favorites for upcoming celebrations.
Rosh Hashana begins at sundown today, and ends at sundown Friday. Yom Kippur is Sept. 13-14. Rosh Hashana is about celebrating the Jewish New Year; Yom Kippur is a day of atonement that includes a 24-hour fast.
Kugel comes in many forms, but perhaps the most well-known is the noodle kugel, typically egg noodles baked with mild cheese, butter and eggs in a pudding dish. The dish was brought to America by Jews of Eastern European descent.
The rich and creamy casserole is often finished with a sweet topping of crumbs, cinnamon and sugar, which make it similar to bread pudding or other baked egg casseroles.
For observant Jews, kosher rules will dictate what is on their dinner table at any particular time. An important part of keeping kosher is that meat and dairy products are never eaten at the same time.
Kugels can be made dairy-free to serve along with meat, and even can be made without noodles, such as potato kugels at Passover, when products made with flour are not consumed.