Kugel

The ball ( also Kugl and Kigel, Yiddish קוגל, Kugl ) is a traditional dish of Ashkenazi Jewish cuisine, which can be similar to the preparation of a casserole. There it sweet and savory variations. Ball can be a side dish or a dessert, he can be eaten warm or cold. The name comes from German and intended to refer to the round Kloßform formerly widespread. Another interpretation is that the word of the southern German Kuchl or Küchel is derived.

The most common form is the Lokschenkugel, a casserole with noodles ( Yiddish: Lokschen ). He is prepared hearty with cottage cheese or sour cream and nutmeg, with the sweet version is missing and nutmeg are added instead of sugar, raisins, and orange or lemon peel.

Also very well known is the potato ball, a type of potato casserole.

Originally from a Jewish family poet Heinrich Heine has this dish very much appreciated and once described it in a letter as "sacred national dish " of the Jews.

Ball is traditionally on Shabbat - Friday night or Saturday lunch - eaten.

In Germany and in Alsace and parts of Switzerland, the court Shalet has very close resemblance to the ball. In southern Germany, the only difference in practice is that ball was cooked hearty, while Shalet was sweet. The German potato dish that is called in the Rhineland Schales supposed to be an origin of potato ball. In Poland sphere was prepared already in the Middle Ages in casseroles or deep pans. There is also a version of ball that resembles a bread pudding.

Swell

• Alan Davidson: The Oxford Companion to Food, 2nd ed New York 2006, article ball

• Jewish cuisine
• Food and Beverages ( Lithuania)