10 matzos
3/4 cup chicken fat or shortening
2 eggs, lightly beaten
1/2 teaspoon salt
pinch of sugar
1/2 cup fine matzo meal
3/4 cup chicken fat or shortening
2 eggs, lightly beaten
1/2 teaspoon salt
pinch of sugar
1/2 cup fine matzo meal
method
1. Preheat oven to 450°F. Grease a 2 quart baking dish.
2. Soak the matzos in water until soft, then squeeze them dry; place in bowl.
3. Chop the chicken fat into the matzos much as you would cut fat into flour for a pie crust.
4. Add the beaten eggs, salt, and sugar. Mix well, then pour into prepared dish. Cover tightly with foil.
5. Bake for 30 minutes, then reduce the heat to 375°F and bake for an additional hour.
6. Remove the kugel from the oven, remove the foil, and unmold onto a plate. Slide kugel from the plate back into the dish so that the side that was on top is now underneath.
7. Return kugel to oven. Reduce heat to 250°F and bake for at least 4 hours or overnight.
8. Serve with cholent.
2. Soak the matzos in water until soft, then squeeze them dry; place in bowl.
3. Chop the chicken fat into the matzos much as you would cut fat into flour for a pie crust.
4. Add the beaten eggs, salt, and sugar. Mix well, then pour into prepared dish. Cover tightly with foil.
5. Bake for 30 minutes, then reduce the heat to 375°F and bake for an additional hour.
6. Remove the kugel from the oven, remove the foil, and unmold onto a plate. Slide kugel from the plate back into the dish so that the side that was on top is now underneath.
7. Return kugel to oven. Reduce heat to 250°F and bake for at least 4 hours or overnight.
8. Serve with cholent.
serving amount
serves 8
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