The word “kugel” is German for “ball” and probably refers to the small round pot in which kugels used to be cooked. The pot would be placed inside the chulent pot and left there to cook until served on Shabbos. Eventually kugels were baked separately in larger pans.



  • 1 (2-pound) bag frozen chopped broccoli cuts, thawed and drained
  • 1 cup light mayonnaise
  • 4 eggs
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1 pinch cayenne pepper


  1. Preheat oven to 375 degrees F.
  2. Liberally grease a 9-inch round baking dish with non-stick cooking spray.
  3. In a large bowl place broccoli, mayonnaise, eggs, salt, black and cayenne peppers and mix well.
  4. Pour broccoli mixture into prepared baking dish.
  5. Bake at 375 degrees for 1 hour and 15 minutes until set and edges are golden brown. with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 7,000 recipes from Geller, kosher chefs, food bloggers and community members.  The award-winning companion print magazine, published bimonthly, is revolutionizing the way people think about kosher. 

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