> Family > Kosher Recipes


May 9, 2009 | by

Kugel: a staple of Jewish cooking for centuries.

Yerushalmi Kugel by Bubby Irma

1 package fine noodles
1 cup sugar
1/2 cup oil
1 egg
1 1/2 teaspoon salt
1 teaspoon pepper

Cook and drain noodles thoroughly.

Cook sugar in the oil, caramelizing and stirring constantly. Add noodles when sugar becomes a light brown syrup and mix thoroughly - they will tend to harden in the caramelized mixture therefore it is necessary to stir vigorously as soon as you add the noodles. Add one egg, salt and pepper.

Bake at 350° for - 1 & 1/2 - hours.

Keep on the blech (Electric or gas heating platter) overnight.

I usually make this on Wednesday and refrigerate it to be baked when the oven is being used for other baking. This unusual kugel is a delicacy to be eaten on Shabbat -- at a kiddush or as a luncheon appetizer.


Potato Kugel by Bubby Irma

 1 kilo (2.2 lbs) potatoes
2 medium onions
6 large eggs
1/3 cup matzo meal
1/3 cup oil
salt and pepper to taste

Grate the potatoes, let them stand for 5 minutes and pour off the excess water. Mix in onions, eggs and matzo meal. Add the oil. salt and pepper to taste.

Bake in a 350° oven for 45 minutes to 1 hour.


Carrot Kugel by Bubby Irma 

3 cups shredded carrots
2 eggs
1/2 cup brown sugar
1 cup margarine
juice and rind of 1 lemon
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
nuts & raisins (optional)

Mix all ingredients and pour into a well greased 9 x 13" pan, or in an angel food pan and bake for 45-50 minutes in a 350° oven

This unusual carrot kugel can be served warm with dinner or cold and iced for a delightful dessert. An orange butter cream icing is recommended.


Savory Noodle Kugel by Bubby Irma

1 pound (500 grams) medium noodles
4 eggs
1/2 pound of margarine or one Israeli margarine
salt & pepper to taste
1 onion (sauteed)
mushrooms (sauteed)

Mix all ingredients and pour into a greased 9 x 13" pan. Bake in med oven 350° for 1 hour.

From "Adventures in Bubby Irma's Kitchen" (Targum Press)


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