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September 2, 2022
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The kugel is a firm Jewish favorite that will have a place of honor at most Sabbath meals and traditional holiday tables. Described as a casserole or a pudding, the kugel had its humble beginnings 800 years ago in southern Germany and soon became a staple among Jewish families in Eastern Europe. Originally served in round pans, it is named for the German word for sphere, globe or ball.

Today, nearly every family has its own take on kugel: sweet or savory, made with noodles or potatoes, with a topping or without, stuffed with fruit or plain.

This version combines egg noodles with the richness of butter, eggs, cream cheese and sour cream and the earthy notes of cinnamon. A mixture of dried fruit makes for an interesting twist, while a crisp, buttery topping offers the finishing touches to a dish that is the perfect marriage of creamy, crunchy, sweet and hearty.


For the kugel
12 oz. (340 g.) egg noodles
4 Tbsp. butter, softened
7 eggs
1 cup cream cheese, softened
⅓ cup sour cream
2 cups cottage cheese
1 ½ tsp. vanilla extract
6 Tbsp brown sugar
1 pinch of salt
⅓ tsp. cinnamon
¼ cup purple raisins
¼ cup golden raisins
¼ cup dried apricots, diced
¼ cup dried mango strips, diced

For the topping
⅓ cup butter, melted
1 Tbsp. brown sugar
1 ½ cup graham cracker or Biscoff, broken in chunks


  1. Preheat the oven to 350°F (180°C).
  2. Cook the noodles according to the instructions on the package. Drain.
  3. Grease a 9 x 13 inch (23 x 33 cm.) pan.
  4. Cover mango, apricots and raisins with water and leave to soak while preparing the rest of the ingredients.
  5. Blend cottage cheese until smooth.
  6. Whisk together the butter, eggs, cream cheese, sour cream, cottage cheese and vanilla extract in a bowl until blended.
  7. Add the salt, cinnamon and sugar. Stir until well combined.
  8. Drain the excess water from the fruit, and gently fold the fruit into the mixture.
  9. Add noodles to the mixture, and combine until all the noodles are coated evenly.
  10. Pour the mixture into the greased pan.
  11. Combine the cracker pieces, melted butter and sugar.
  12. Spread the topping evenly over the wet noodle mixture.
  13. Bake uncovered for 45 minutes, or until golden brown and cooked through.
  14. Let rest for 10 minutes before cutting into squares.


Serves 12–15

Note: While this dish can be served hot and at room temperature, the Bridges for Peace staff actually preferred eating it cold.


Photo Credit: Click on photo to see photo credit

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