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A Little Kugel Goes A long Long way!

 Back in 1993 when I moved to Manchester UK, a Rabbi  approached me asking "Do you like cooking?" 

 On hearing my answer was affirmative,also knowing that I was new to the town and not employed he enlisted my help, as he directed me to the Chabad Yeshiva, saying "they need kugle for the boys." 

 Arriving  in the kitchen, stumbling over sacks of potatoes, onions, bottles of oil, and trays of eggs, I met and almost instantly clicked with another lady also new to the town who had been roped in.

 I am not sure for how many hours we pealed, grated, mixed,potatoes and onions, all be it with the aid of machinery , but by the time the whole building smelt of trays and trays of freshly baked  kugle,  joint  Shabbat plans were made & a firm friendship was cemented. ( Kugle can do that!) 

 My friend now lives in Israel, and when people ask how we meet we always say "making potato kugle!" 

 Followers of my blog will know that I now reside in Israel, where the climate suits lighter food,  in fact until recently, I had almost relegated the rib sticking, body warming Shabbat potato essential,  to my unhealthy heavy recipes of the past, however after making the Yeshuve Rabbi a kugle I have been repeatedly  requested not only to make potato kugle but to share my kugle secrets!
Kugle is an Ashkenazi thing, there are almost as many recipes and myths  as Ashkenazi people on this planet, however there are some outlying rules that apply that will help you find your Kugle heaven. 
  • Kugle should be golden and crispy on top, with a moist inside.
  • Prepare the kugle quickly so that the potatoes do not go brown or black.
  • The longer and slower you cook kugle the better the result you can't hurry a good kugle.
  • A good kugle will not need flour as the potatoes produce starch to hold it together. 
  • Make kugle in batches, they freeze really well.
  • Serve kugle piping hot not lukewarm.
  • Remember to season your kugle well as potatoes tend to soak up the seasoning and can be bland.
  • This is not a low calorie dish!!! 

For 36 generous portions you need

15-20 ( around  2 Kilo)  red skinned potatoes 
5 large white onions
7 large eggs
2- 3 table spoons  vegetable oil 
3 teaspoons sea salt
2 teaspoons fresh ground black pepper

  1. Preheat your oven to 175 C /350 F degrees I use spray oil and line my baking tins, you need the tin or dish to be quite deep, this quantity makes one  large square and two  loaf tins.
  2. Peel the potatoes and put them in cold water to prevent them discoloring.
  3. Peel the onion
  4. Crack the eggs and beat them with the oil and the seasoning, put the oil and egg mix in a big bowl.
  5. Grate the potatoes, I use a food processor on a small grater setting,place in the bowl with egg and oil mixture. 
  6. Grate the onions, and add to potato mixture. 
  7. Mix well.
  8. Share the mixture between the pans, making sure you equally share the liquid between the pans.
  9. Place in the oven, cook for 45  minutes  to 1 hour  until golden brown  then turn the heat down to 125, and cook for  at least another 90 minute on a low light to ensure the perfect  moist  gooey  inside.( I often turn my oven right down too 100 and cook slowly over 3 hours )
Enjoy ..be careful this can be addictive.

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