Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

Its So Easy Being Green, ( or Yellow ) Sorry Kermit!

Zucchini or Courgette  if you are European ,   are a member of the squash family  are so versatile , easy to digest, they are available all year round . Health Values Zucchini’s  are  low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. the ideal food for the weight conscious . Versatile Zucchini can be steamed, well seasoned , drizzled with a touch of good quality olive oil and served, they can be eaten raw, baked, fried , griddled. They pair up well with mushrooms, tomatoes, leeks and onions, they are wonderful in quiches , pashdididas. cooked on the griddle, added to soup , as a base of ratatouille.  they can be stuffed, sauteed, baked stir fried  to name a few ways of cooking them. added to kugels, latkes, and c...
Post a Comment
Read more
  Perfect Hot Salt Beef Sandwich When I was twenty I was lucky enough to work a stall in the world famous   Petticoat Lane market   on   Sunday   mornings, Back in the day the market was mainly Jewish market traders   we were part of the very special history of the East End of London, The excitement, hustle and bustle, comradeship between the stall holders was second to none, we worked all weathers , and shared each other’s joys and sorrows.   but the icing on the cake was visiting Blooms on Whitechapel Road after trading had finished for a succulent hot salt beef sandwich, nothing can erase these memories from my mind even though its over half a century ago. When Danny Brummer  “Z"L”  was running the Deli in Hove Street, I use to cook with him, back in the day we use to pickle our own beef but nowadays you can buy it ready pickled from Gilberts, this is the recipe we used to serve hot salt beef sandwiches to the Brighton and Hove Jewish...
Post a Comment
Read more

Not Schmaltz At All ( healthy chopped liver)

Chopped liver often mocked, reproduced and joked about, as traditionally Jewish as chicken soup.  Chopped liver can be made with any type pf liver but personally I prefer the traditional  favorite of chicken livers. Chopped liver was traditionally fried in schmaltz (chicken fat ) which over the years has given way to oil, my no fry no oil version tastes just as good but weight watchers can eat with guilt. Nutritional Value Liver is a nutrient-rich food and the ingredients in the chopped liver recipe add more nutrients to the mix. Liver is high in vitamin A, which is dangerous to unborn babies so pregnant mothers should avoid liver in any form.It also contains  vitamin C  choline,  betaine, of vitamin B-12,  retinal and vitamin E  also  of vitamins B-6, folate, niacin, pantothenic acid, riboflavin and thiamin in lesser amounts It also contains the following minerals  Its high in i ron, magne...
Post a Comment
Read more