Posts Tagged ‘kugel’


Potato Kugel

April 20, 2011

Another traditional food, potato kugel is often a staple at the Passover sedar table. Unlike the sweet noodle kugels which are not allowed during Passover,this is a savory side. After combining several recipes I ended up with a dish that was home fry crunchy on the outside and moist and soft on the inside. Often served with beef brisket or lamb,it would add a nice touch to any entree. L’chaim from my table to yours !

  • 5 lbs. russet potatoes (approx.10 medium sized)
  • 6 eggs
  • 3 t. salt
  • 1 T.cumin
  • 1 t. coriander
  • 1.2 t. paprika
  • 1/4 turmeric
  • 1 t. white pepper
  • 1 t. black pepper
  • 3 T. olive oil
  • 1/2 C. matzoh meal
  • 1/2 C. finely diced onion (or if your eyes can stand it, grated )

In a large bowl,beat eggs with all seasonings until frothy. Do this before you peel and grate your potatoes and set aside.

Peel the potatoes,then use a food processor or hand grater to grate them.You want them julienne and on the thick side (think home fries) Grate directly into or transfer to a colander.Put the colander in the sink or on a plate (which I did so you  can see all the liquid that comes out) Work fast as they will turn brown quickly.

Squeeze the excess water out of the potatoes using your hands, or by pressing down with a potato masher. See all that excess water? That is what makes for a heavy kugel which can be used for a doorstop and will feel like lead in your stomach.You should get almost a cup of  liquid out.

Add the potatoes to the egg mixture,with the onions and the matzoh meal.Use your hands to combine everything well.Your hands are youir best kitchen tools!

Using a tablespoon of the olive oil grease  a 9 x 13 pan. (I have given measurements for a kugel that serves 10-12-you are seeing half a recipe for my small family) Put potato mixture into dish and drizzle the remaining olive oil over the top.

Bake covered for 30 minutes in a 400 degree oven.Uncover and bake 30 minutes more.



Kugel (Noodle Pudding)

November 20, 2010

Every Jewish family has their version of  kugel. Made with potatoes (usually savory) or noodles (on the sweet side) eggs, and seasonings and  baked. I hesitate to call it a pudding but by definition it is.Not quite custardly either. My recipe is a combination (I think!) of how my Mom and my Aunt Lena made it. Not many of the family recipes are written down.  It doesn’t last very long when I make it,the kids love it and so do I.It makes a nice and different side and is filling enough to eat alone for lunch.Or as a snack..or dessert after you’ve had it as a side for dinner! You get the idea-it’s that good.

  • 16 oz. bag medium wide noodles (sometimes called ribbons)
  • 4 eggs
  • 1 C. cottage cheese (I use small curd -no fat)
  • 1 8oz. pkg. cream cheese(no fat or fat)
  • 1 C. sour cream (no fat is fine)
  • 1 C.crushed pineapple
  • 1 T. vanilla
  • 1/2 C. apricot preserves ( or blackberry- whatever you prefer)
  • 2 T. cinnamon
  • 2 T honey

Boil noodles just to al dente. Do not overcook them.Transfer them to a lightly buttered 13 x 9 deep pan. Set aside.

Beat cream cheese until smooth. Add eggs one at a time and beat well after each one.


Add to egg and cream cheese mixture in no particular order: pineapple, cottage cheese,  sour cream,  vanilla and one tablespoon of cinnamon.Stir til well combined.

Pour mixture over noodles and stir to coat. By spoonfuls drop the preserves  in rows about an inch apart.

Push the preserves down a bit so that they are covered by noodles.(hide them so to speak ) Sprinkle with remaining tablespoon of cinnamon. (We also like extra cinnamon as you can see- you decide amounts for what your family likes!) Drizzle the honey over the top.

Cover with foil and bake one hour at 350 degrees. We like the top a little crunchy so I uncover and bake about 20-25 minutes longer. Otherwise keep it covered and bake same additional time.

Remove from oven and cut into squares.