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.
- 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
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