Best 2 Classic Kugel Passover Recipes
Classic Kugel: A Passover Delight
Kugel, a traditional Jewish dish, holds a special place in the culinary heritage of Passover. This versatile dish can be savory or sweet, and its variations are as diverse as the Jewish communities that celebrate this holiday. From savory potato kugel to sweet noodle kugel, each recipe tells a story of tradition, family, and the joy of gathering around the table.
In this article, we bring you a collection of classic kugel recipes that are perfect for your Passover feast. From the classic potato kugel, with its crispy crust and fluffy interior, to the sweet and decadent noodle kugel, with its cinnamon-spiced filling, these recipes are sure to satisfy every palate.
Whether you're a seasoned kugel maker or trying it for the first time, we've got you covered. Our recipes are easy to follow, with step-by-step instructions and helpful tips to ensure success. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the richness and diversity of Jewish cuisine.
This article features the following kugel recipes:
1. Classic Potato Kugel: This traditional recipe uses simple ingredients like potatoes, eggs, and onions to create a flavorful and satisfying side dish.
2. Sweet Noodle Kugel: A beloved Passover dessert, this kugel combines the goodness of egg noodles, cottage cheese, and raisins, topped with a crunchy streusel topping.
3. Jerusalem Kugel: Unique to the Jerusalem community, this kugel is made with semolina flour, matzo meal, and a variety of vegetables, creating a hearty and flavorful dish.
4. Spinach Kugel: A healthier twist on the classic kugel, this recipe incorporates spinach, feta cheese, and dill for a vibrant and nutritious dish.
5. Zucchini Kugel: This summer-inspired kugel features grated zucchini, eggs, and matzo meal, resulting in a light and refreshing dish.
6. Passover Kugel with Apples: A sweet and tangy kugel that combines apples, cinnamon, and raisins, creating a delightful dessert or brunch dish.
7. Passover Kugel with Sweet Potatoes: This unique kugel uses sweet potatoes, coconut milk, and spices to create a rich and flavorful side dish.
These classic kugel recipes are a testament to the diversity and richness of Jewish cuisine. They are sure to bring warmth, joy, and a sense of togetherness to your Passover celebration.
THE BEST EVER CLASSIC JEWISH NOODLE KUGEL
This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!
Provided by Jewish Soul Food
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g
CLASSIC KUGEL (PASSOVER)
From a newspaper article called Crossing Delancy: Food and History by Judith Segal. This is what was printed before the recipe "Families which follow the tradition of not eating gebruks should substitute potato flour for the matzoh during passover. A potato kugel may be "parve," containing neither milk nor meat. If it is being prepared specifically for a meat meal, however, rendered chicken fat may replace the vegetable oil. Because poor families could not afford many eggs, the old-fashioned potato kugels were heavier, leaden, due to fewer eggs (a function of cost) and no baking powder. The new, modern, kugels are lighter, creamier, more custardy and souffle-like, the result of using more eggs and adding baking powder."
Provided by Oolala
Categories Potato
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes and grate them into ice water.
- If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
- Peel and grate the onion and set aside.
- Break the eggs separately and inspect for blood spots, discarding any spotted ones.
- Separate the yolks and whites and set aside.
- Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
- Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
- Add the grated onion to the bowl.
- Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
- Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
- Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
- Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
- Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.
Nutrition Facts : Calories 138.2, Fat 5.9, SaturatedFat 1, Cholesterol 52.9, Sodium 245.6, Carbohydrate 18.5, Fiber 1.6, Sugar 1.3, Protein 3.3
Tips:
- Use high-quality ingredients: The better the ingredients, the better the kugel will be. Use fresh eggs, butter, and cream cheese, and choose a high-quality matzo meal.
- Don't overmix the batter: Overmixing the batter will make the kugel tough. Mix just until the ingredients are combined.
- Bake the kugel in a preheated oven: This will help to ensure that the kugel cooks evenly.
- Let the kugel cool slightly before serving: This will help to prevent it from falling apart.
Conclusion:
Classic kugel is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover matzo meal. With so many different variations to choose from, there's sure to be a kugel recipe that everyone will enjoy.
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