Sabbath Kugel

Sabbath Kugel

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No Sabbath midday meal in Poland or Russia was complete without a kugel. The very slow cooking of this type of pudding turns the starch into dextrin, giving it a unique flavor. It is not possible to hurry a kugel however minimum cooking times are possible.
Servings: 6
Calories: 549


  • 1/2 cup fine dry. breadcrumbs
  • 2 cups all-purpose flour
  • 8 ounces chicken fat or shortening
  • 2 eggs lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat the oven to 450°F.
  • Grease a 2-quart mold or baking dish and sprinkle it evenly with the dry breadcrumbs.
  • Combine the flour, fat, and eggs in a bowl, then season with salt and pepper.
  • Add the mixture to prepared dish and cover with a double thickness of foil. Secure the foil tightly. Bake the pudding for 30 minutes, then reduce the heat to 375°F and let it bake for an additional 2 hours.
  • 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.
  • Cover again with foil and return dish to oven.
  • Reduce the heat to 250°F and bake for at least 4 more hours, or overnight. Serve with cholent.
Calories: 549 kcal
Carbohydrates: 38 g
Protein: 7 g
Fat: 40g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 87 mg
Sodium: 281 mg
Potassium: 85 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 80 IU
Calcium: 32 mg
Iron: 3 mg
Cuisine Jewish
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