Since today is the first day of Passover, this week's recipe is an Ashkenazi classic casserole, potato kugel.
|Photo by Brooke Viggiano|
|Potato kugel is the perfect side for a Passover feast.|
Kugel is a baked pudding or casserole traditionally served on the Jewish Sabbath or other holidays. Originally puffed and baked in a ring shape, the name of the Yiddish dish likely referenced the Middle High German word kugel, meaning sphere, globe, or ball. Today, kugel is often baked in a square or rectangular pan.
The casserole originated as a savory dish made with bread and flour, but some say German cooks replaced bread with noodles or farfel around 800 years ago. Eventually, eggs, cinnamon, and sweet farmer's cheese were added, turning the dish into the sweet noodle kugel that is most common today.
But savory versions are still popular as well. Today they are often made using onions, matzoh, and potatoes, after their popularization in the mid-19th centuryMore »