SHABBAS KUGEL
This traditional Shabbas Kugel recipe offers a comforting and satisfying dish, perfect for a weekend meal. The kugel features a base of softened wheat rolls combined with rendered fat, eggs, and warm spices. Baked to a golden brown, this kugel offers a rich, savory flavor with a hint of sweetness, making it a delightful side dish or a light meal.
Ingredients
- 5 rolls Wheat rolls
- 1/2 cup Water (Quantity estimated (not specified in original recipe))
- 1 cup Butter or vegetable shortening (Originally drippings or suet. Substituted with butter or vegetable shortening for modern preference.)
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 large Eggs
- 1 teaspoon Cinnamon
- 1 each Lemon rind, grated
- 1/2 cup Sugar
- 1 tablespoon Water
Instructions
- 1Soak the wheat rolls in water until softened. Then, squeeze out as much water as possible, pressing the bread until it is quite dry.
- 2In a large bowl, combine the pressed bread with the butter or vegetable shortening, salt, well-beaten eggs, cinnamon, grated lemon rind, sugar, and water. Stir all the ingredients together thoroughly until well combined.
- 3Grease a kugel pot or baking dish well with warm melted fat (butter or shortening). Pour the mixture into the prepared dish. Send the kugel to a bakery on Friday afternoon, where it will remain until Saturday noon. It will then be baked until brown. Alternatively, if you have an oven that can maintain a low temperature, bake the kugel at 300°F (150°C) for approximately 12 hours. The kugel should be warm when served.