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{{Short description|Traditional Ashkenazi Jewish noodle casserole}}
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'''Noodle kugel''' ({{lang|yi|לאָקשן קוגל}} {{lang|yi-Latn|lokshen kugel}}
==Etymology==
The name of the dish comes from the [[Yiddish]] word {{lang|yi|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 kugel later would evolve into its present form sometime in the 13th century CE.<ref name="The Encyclopedia of Jewish Food">{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}</ref> While [[Litvaks]] (Jews whose families formerly resided in [[Lithuania]], northeastern [[Poland]] and [[northern Russia]]) call the dish {{lang|yi-Latn|kugel}}, [[Galitzianers]] (Jews whose families formerly resided in southeastern Poland and [[western Ukraine]]) call it {{lang|yi-Latn|kigel}}. The latter pronunciation fell out of favor in the United States during the early 20th century due to its linguistic similarity to the [[kegel exercise]] technique.<ref name ="Spiel">{{cite book |first1=Joyce |last1=Eisenberg |author2=Ellen Scolnic |title=The Whole Spiel: Funny essays about digital nudniks, seder selfies and chicken soup memories |publisher=Incompra Press |date=2016 |page=132 |isbn=978-0-69272625-9 }}</ref>
==History==
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]].<ref>{{cite news |url=https://www.haaretz.com/1.5189151 |title=In Search of the Holy Kugel |last=Vered |first=Ronit |date=February 22, 2012 |work=[[Haaretz]] |access-date=March 30, 2019}}</ref>
The [[Lithuanian Jews]], also known as Litvaks are known for their preference for dishes seasoned with a fair amount of salt and pepper While the [[Polish Jews]], also known as Galitzianers, are known for their preference for sweet dishes are said to be progenitors of many of the sweet noodle kugels, while the Litvaks are said to be the progenitors of many of the savory noodle kugels. When the Jews fled antisemitic oppression and [[Pogrom|pogroms]] in Eastern Europe and found refuge in [[Canadian Jews|North]] [[American Jews|America]] since at least the 19th century, more Jews emigrated from Poland than Lithuania, which resulted in the Galitzianers having a larger influence on [[American Jewish cuisine]] and the later predominance of the sweet noodle kugel that would later result in North America.<ref name="Spiel" /><ref name="The Encyclopedia of Jewish Food" />
==Variations==
[[File:Kugel-Yerushalmi03.jpg|thumb|[[Jerusalem kugel]]]]
Sweet noodle kugel is the most common variation of noodle kugel, and is frequently made at home by those in the [[Jewish]] community especially for various [[Jewish holidays]] and [[Shabbat]]. It is also a popular dish at various [[Jewish delis]] and restaurants.
Though some prefer their noodle kugels without any additional toppings, as they enjoy the traditional crispy top of the kugel, consisting of lokshen noodle poking through the surface of the kugel and getting crispy through the baking process, many also prefer their noodle kugel to be topped with a variety of toppings including various crushed cereals such as [[cornflakes]]. A [[streusel]] or crumb topping was first popularized by the [[German Jews
A cornflake topping for sweet noodle kugels, typically for those containing dairy ingredients and not pareve, was first popularized in the early 20th century in the United States as the confluence of [[American cuisine|American]] and [[Ashkenazi]] [[American Jewish cuisine|Jewish cuisine]]. This topping is prepared by pulverizing cornflakes either by hand or with a food processor, and then mixing them with sugar, cinnamon and melted butter. The sweet noodle kugel is prepared and then the topping is placed either prior to baking or in the middle of the baking process.<ref name="Joan">{{cite web |title=Joan Nathan makes sweet and crunchy kugel |url=https://m.youtube.com/watch?v=OIgSw0Sg7B8 |website=Tablet on Youtube |access-date=10 September 2021}}</ref>
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