Kugel

There is only one kugel: potato. All others are imposters. Some may claim that the original kugel was kishke. This is patently false because it has no potatoes.

Here’s how to make potato kugel (recipe courtesy of the Brach family): kugel-american-1.png kugel-american-1.png kugel-american-2.png kugel-american-2.png

This recipe assumes Idaho or any other brown potato that is not available in Israel. The potatoes of the occupation are less starchy, so you can’t get that good Naturei Karta jiggle in your kugel without some adjustments. Also, it’s in fahrenheit. On top of that, the eggs of the Holy Land are a bit smaller. Let’s adjust it for Zionism.

Kugel ציוני

Ingredients

  • 8-9 white potatoes
  • 8 large eggs
  • 1 yellow onion (optional)
  • 1 cup oil
  • 1 cup water
  • 1/3 - 1/2 packet baking powder (experiment to find what you like)
  • 1 tbsp salt
  • 1 tsp pepper
  • 1/2 - 1 cup starch (קורנפלור or קמח תפוחי אדמה)

Directions

  1. Preheat the oven to 200.
  2. Grate the potatoes.
  3. If you hate yourself, grate the onion, too. Otherwise, make a superior kugel without it.
  4. Mix in the oil, water, baking powder, salt, and pepper.
  5. Add the first 1/2 cup of starch.
  6. Mix well. The amount of liquid should mostly cover the potatoes with a bit of potato above the liquid. The liquid should be milky and yellow in color.
  7. Add starch and stir in small amounts until the liquid is thicker than water, but just a hair thinner than 3% milk.
  8. Pour the mix into (a) baking dish(es). Use baking paper if you like.
  9. Bake until a crust forms on the top.
  10. Cover tightly with foil and bake for 1 hour.
  11. Uncover and bake until the top reaches the desired browness (see your mother for reference).
  12. The house should smell like french fries. Eat straight out of the pan with a spoon burning your tongue and the roof of your mouth.