Kugel This is a traditional sabbath and Christmas Jewish cuisine. You only need basic ingredients to prepare it, it is very easy to do, and it is full for a long time. Thanks to this, it is perfect even every day, for lunch or dinner.
The classic of Jewish cuisine is undoubtedly a Kugel. This dish in an unusual way combines tradition and everyday life. It was once prepared very often on Sabbath, also for practical reasons. Brygiel was suitable for long baking in the oven, and then slow heating, so you could eat it hot even on days when cooking was banned. It can be safely stated, therefore, that the Kugiel is both symbolic and practical.
Interestingly, a specific recipe for Kugiel varies depending on the region or family. The most popular is of course potato kugelbut you can also find a pasta puzzle with the addition of apples or raisins. Regardless of what version of this dish we are talking about, the jack in the Jewish tradition is a symbol of the community and home.
You don’t have to be a follower of a specific religion to prepare a kugel in your own kitchen – it’s easier than you think.
List of ingredients:
- 1 kg of potatoes,
- 6 onions,
- 5 eggs,
- half a glass of oil,
- 4 tablespoons of wheat flour,
- 2 tablespoons of potato flour,
- 1 teaspoon of baking powder,
- Salt and pepper,
- Oil to smear the mold and to fry the onion.
Peel and grate the potatoes on a small grater.
Transfer to a sieve so that the water drains.
Peel the onions, grate half of them on a grater, the other – chop and fry in oil.
Prepare a large bowl: transfer drained potatoes to it, add both grated and fried onions and other ingredients, mix everything.
Smear the heat -resistant dish or keksówka with oil and transfer potato mass into it.
Set the oven to 200 degrees Celsius, bake for an hour.
Source: NowowoPuje.pl
