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Savory Kugel

Savory Kugel Related:   family gatherings, holidays

Prep time: 20 min

Cook time: 1 hr

Yield: 12 wedges

I think that my marriage vows should have read “I am beloved’s and he is mine–as long as I make the family kugel.” This recipe is so ingrained in my husband’s family history that, when he was growing up, he had no idea that everyone else didn’t mean the same thing when they spoke about kugel. Instead of a sweet, sticky concoction of cheese, eggs, fruit and noodles, this is a rich, savory addition to homemade chicken broth that must be served at every Jewish holiday.


  • 1 cup fine egg noodles, broken
  • 24 ounces medium egg noodles (2 bags--Manischewitz)
  • 6 eggs, well-beaten
  • 6 tablespoons melted chicken fat
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • paprika
  • seasoned salt (Lawry's)


Heat oven to 400 degrees. Boil medium egg noodles according to package directions. Drain. Mix beaten eggs, chicken fat, salt and pepper and blend with noodles. Grease 12" cast iron skillet will a bit of the fat. Line with the fine broken noodles.Add noodle mixture to the pan. Sprinkle top with seasoned salt and paprika. Bake for one hour until brown and crisp. Slice into pie-shaped wedges and serve in chicken broth.

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