Begin and finish the Yom Kippur quick with custom: Two kugel recipes – Jewish World – Haaretz – Israel Information

Shneur Zalman of Liadi, founding father of Chabbad (1745-1812), as soon as mentioned: “What we obtain by blowing the shofar on Rosh Hashanah, an individual can obtain by consuming kugel on Shabbat.”

Somebody requested: “If that’s the case, why blow the shofar on Rosh Hashanah? We should always eat kugel!”

“Certainly,” replied the rabbi. “That is what we do when Rosh Hashanah comes out on Shabbat; we eat kugel and don’t blow the shofar!”

The kugel was born in Japanese Europe as a pastry made out of leftover bread, fats and eggs. Eight centuries in the past, it advanced into the lokshen (noodle) kugel we all know in the present day. Rice kugels had been invented within the 16th century due to Ottoman influences, and the favored Polish potato kugel confirmed up within the nineteenth century.

For the reason that kugel was born out of want for a heat dish on Shabbat, when observant Jews don’t prepare dinner, it was ready in a single day in a communal oven. Cooks used to seal the kugel pan with a strip of dough, or place it inside the pan of cholent, an in a single day sabbath stew. The consequence was a steamed pastry moderately than baked one. Steaming potato kugel contained in the cholent was the best way my grandmother used to make it, and the way my mom nonetheless prepares kugel in the present day.

For taste and sweetness, some recipes started so as to add sautéed apples, cherries, berries and dried fruit into kugels. A specialty kugel from Galicia (now in Ukraine,) referred to as mandavortchinek, combines potatoes with yeast dough. In Israel the noodle kugel took one other flip, changing into peppery and caramelized, to make what’s broadly generally known as the Jerusalem kugel. And whereas dairy kugels, made with cream or milk, had been common throughout Shavuot in Europe, plainly including cheese to the recipe was an American invention. For the predominantly Ashkenazi Jewish American group, kugel continues to be one of the common vacation staples.

In Israel, many households name the pastry “kigel” (pronounced kee-ghel), the Galician method. Kugel is the Lithuanian model. After I requested why the phrase “kigel” disappeared from the American Jewish culinary vocabulary, I used to be informed it is because of a set of pelvic ground workouts by the identical identify, invented in 1948 by Arnold Kegal. Right here’s how languages change, proper in entrance of our eyes.      

Are you planning to eat kugel earlier than or after Yom Kippur? If not, notice that the Seer of Lublin (Rabbi Jacob Isaac Horowitz, 1745-1815) taught that simply as one’s respective mitzvot and transgressions are weighed in our last judgment in heavenly courts, so too are weighed all of the kugel one ate in honor of the Shabbat. (“Holy Kugel: The Sanctification of Ashkenazic Ethnic Meals in Hasidim,” by Allan Nadler).

Potato kugel.
Vered Guttman

Potato kugel

Schmaltz, rendered hen fats, is accessible at kosher supermarkets in addition to at many massive chain supermarkets, particularly in Jewish neighborhoods.

Yields one 9”x5” loaf


three lb. gold potatoes, peeled

1 tablespoon kosher salt

2 yellow onions

half cup schmaltz or corn oil

2 tablespoons sugar

1/four cup flour or matzo meal

half teaspoon floor black pepper

three eggs, evenly crushed

1 tablespoons olive oil


1.    Preheat oven to 350 levels Fahrenheit (180 levels Celsius). Grease a loaf pan, and put aside.

2.    Grate potatoes on a big grater (a meals processor grater will make your life a lot simpler). Switch to a colander over a big bowl, combine with 1 tablespoon kosher salt and let stand.

three.    Peel and grate onions. Put aside.

four.    Soften schmaltz in a small pot over medium warmth, add sugar, and prepare dinner till it caramelizes and turns golden brown, about eight minutes. Keep away from stirring; simply shake the pot often and ensure the sugar doesn’t burn.

5.    Whereas the schmaltz-sugar is cooking, press potatoes right into a colander along with your palms to take away as a lot liquid as attainable into the bowl. Then discard all liquid from the bowl, leaving any starch accrued on the backside of the bowl. Place potatoes into the empty bowl.

6.     As quickly because the sugar is golden brown, pour it over the potatoes and blend nicely. Add grated onion, flour and black pepper, and blend nicely. Add crushed eggs and blend once more. Pour into ready loaf pan, drizzle with olive oil and bake for two hours in order that the highest is golden and crisp (the kugel will probably be prepared after 1 hour within the oven, however two hours will yield the crispy high). Let stand for 15 minutes earlier than serving.

7.    Serve sizzling or heat with dill pickles.

Poppy seed and walnut kugel

The inspiration for this recipe comes from Hungarian delicacies, through which noodles are served with both walnuts or poppy seeds and sugar. Right here each are mixed in a savory kugel.

Spaetzle, German-style egg noodles, can be found in some kosher and chain supermarkets in addition to on-line. I discover that they make one of the best kugels.

Yields 2 loafs or one 9”x12” pan kugel


1 lb. spaetzle noodles or huge egg noodles

1 cup walnuts

1 stick (eight tablespoons) butter

three tablespoons poppy seeds

2 tablespoons sugar

1 lb. bitter cream

1 lb. cream cheese

6 eggs, evenly crushed

1 tablespoon kosher salt

half teaspoon floor black pepper

half cup golden raisins


1.    Preheat oven to 325 levels Fahrenheit (165 levels Celsius). Grease pan.

eight.    Boil noodles in salted water till al dente and chewy (a pair minutes lower than directed on the package deal). Drain however don’t rinse. Switch to a big bowl.

9.    Put walnuts in a ziplock bag and break into small crumbs utilizing a rolling pin. Put butter in a non-stick pan over medium warmth and soften. Then add walnuts, poppy seeds and sugar. Cook dinner, stirring regularly, till walnuts are golden and the combination offers off a pleasant aroma, about 10 minutes. Pour over noodles and blend nicely.

10. Combine bitter cream and cream cheese into noodles. Add eggs, salt, pepper and raisins, and blend once more. Pour into greased pan and bake for 1 hour, or till heart is about. Let stand for 15 minutes earlier than serving. Serve heat.

This text was initially printed in September 2016