Tel Aviv Kugel

We call this "Tel Aviv Kugel" in the Reingold family because we first ate a kugel like this at an event catered by the Tel Aviv grocery in Chicago. Because Jerusalem Kugel is a well-known dish, we thought this was an obvious title. Sweet kugels are omnipresent in Eastern European Jewish cooking. This particular one has a rich combination of sweetness, vanilla, and a bit of tartness from the pineapple and lemon.

The recipe was inspired by kugel from the Tel Aviv Grocery , Chicago, IL.


Oven Temp: 350°, 55-60 minutes
Yield: 9"x13" pan

Beat eggs until slightly foamy. Cook noodles according to package directions,and drain. Mix together the remaining ingredients including nuts, but excluding crumbs. Add the noodles and mix well. Pour into baking dish and sprinkle with crumbs. Bake until brown.

Kugels, savory or sweet, are good side dishes to serve with meats, fish, and substantial salads. Tel Aviv kugel with its moist center and crisp top can be served hot to accompany briskets, roasts, stews, or fish, or it can be served at room temperature with a composed salad. My husband even eats it cold as a quick lunch.

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