What’s a Jewish holiday without a kugel? This grain free apple kugel is a beautiful side dish or a dessert!
A kugel is a baked pudding or casserole, typically made from egg noodles. The Yiddish term Lokshen kugel is used when noodles are included.
I remember my grandmother talking about making Lokshen kugel. She was the best cook! It may also be made of potatoes, zucchini, apples, spinach, broccoli, cranberry, or sweet potato. My recipe is made with apples, carrots and two grain-free flours.
The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, German cooks also started using noodles or farfel. On Passover, matzoh kugel is a special treat.
Eventually eggs, cottage cheese and milk were included to make it a more dessert like dish. Raisins, cinnamon and sweet farmer’s cheese were also used in noodle kugel recipes.
According to Wikipedia, in a slang usage, the word kugel was used by the elder generation as a term for a young Jewish woman who forsook traditional Jewish dress values in favor of those of the materialistic wealthy — the kugel being but a plain pudding, trying desperately to be regarded as a delicacy.
This reminded me of my mother’s formidable Yiddish vocabulary for describing people and things in a humorous manner, such as the above use of the word kugel. I can almost see her nodding her head towards an overdressed young girl and saying “… that one is a kugel…”.
This kugel may be a plain pudding, but it quite delicious and fills the need for a tasty grain free side dish.
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