Most North American Jews are familiar with sweet noodle kugels. But there are also many savory noodle kugel varieties, which can include garlic, onions, mushrooms, or even spinach. This kugel is a recipe from my husband’s grandmother, Baba Billie. It has an extra garlic kick, fantastic mouthfeel, and a nice crunchy top. You can use fresh garlic if you want, but I think the jarred garlic in oil really is the preferred ingredient.

One 12-​ounce package wide or extra-​wide egg noodles

3 to 4 heaping tablespoons olive oil

2 tablespoons jarred garlic in oil, or minced fresh garlic

1 teaspoon freshly ground black pepper

1.      Preheat the oven to 375°F. While the oven is heating, pour the olive oil into a 9-​by-​13-​inch glass baking dish and place the dish in the oven for the oil to heat. This step will make for a crispier kugel.

2.      Boil the noodles in a large pot of salted water according to the package directions, around 5 minutes. Drain and set aside.

3.      While the noodles are cooking, whisk together the eggs, garlic, garlic powder, fine sea salt, and pepper.

4.      Add the drained noodles to the egg mixture and mix gently until completely coated. Remove the baking dish from the oven and add the noodles. They will sizzle slightly—​this is exactly what you want. Spread out the noodles evenly in the dish.

5.      Sprinkle the top with paprika and coarse sea salt, if using. Bake, uncovered, for 40 minutes, or until the noodles achieve your desired crispiness.

6.      Serve warm or at room temperature.

Excerpted from Modern Jewish Comfort Food: 100 Fresh Recipes for Classic Dishes from Kugel to Kreplach by Shannon Sarna Copyright © 2022 Used with permission of the publisher, Countryman Press. All rights reserved.

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