Technically not. I’ve been making carrot kugel for years.
My friend Deb was having a BBQ and when I asked what she wanted me to make she gave what I thought was the unlikeliest answer for a Scandinavian Goddess. She knew it was out of the blue too. “I don’t know why, but would you make noodle kugel?”
OK. Out came the cookbooks: from the very old standby Love and Knishes to the pretty new and truly fabulous Book of Jewish Food by Claudia Roden. Now, I don’t necessarily see recipes and more than a starting point even the first time, so I read through many and came up with my own hybrid. Lokshen kugel mitt Eppel (noodle pudding with apple)
As it turned out I was the only Jew in crowd. The food ranged from what you would expect at any good backyard party to fabulous homemade tamales (I’m a sucker for a good tamal) to that oddball kugel. Well, guess what one of the standouts in food conversation was? It engendered a great conversation and I had a ball holding forth about Jewish food, the diaspora and how our food culture has been influenced by all the places we’ve wanered as a people.
And Deb got to have the last bit of leftover for breakfast the next day!