Shabbas Kugel Recipe

Shabbas Kugel Recipe

History of Shabbas Kugel:
Shabbas Kugel is a traditional Jewish dish that is often served as part of the Sabbath meal. This dish has a rich history and is known to date back several centuries. Originally, it was made with simple ingredients that were easily accessible and suitable for the Sabbath preparations. The recipe has been passed down through generations, with slight variations in ingredients and preparation methods. Today, Shabbas Kugel is still widely enjoyed and remains a cherished part of Jewish culinary heritage.

Fun Facts about Shabbas Kugel:
- The word "kugel" is derived from the German word "kugel," which means "sphere" or "ball." This refers to the traditional way of shaping the kugel mixture into a rounded shape.
- While the recipe provided below uses bread as the main ingredient, there are many variations of Shabbas Kugel that use different types of noodles or potatoes as the base.
- The dish is traditionally baked in a special pot called a "kugel pot," which is greased to prevent sticking. If you don't have a kugel pot, you can use a casserole dish instead.

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Serving size: 8-10 servings

Ingredients:
- 5 wheat rolls
- Water, for soaking
- 1 cup drippings (or you can use 1/2 pound of suet, chopped very fine)
- Pinch of salt
- 2 eggs, well beaten
- 1 teaspoon cinnamon
- 1 grated lemon rind
- 1/2 cup sugar
- 1 tablespoon water
- Warm melted fat, for greasing the kugel pot

Instructions:

1. Begin by soaking the wheat rolls in water until they are soft. Once softened, remove them from the water and press them to remove excess water. Make sure the bread is quite dry.

2. In a large mixing bowl, combine the dried bread, drippings (or suet), salt, beaten eggs, cinnamon, grated lemon rind, sugar, and 1 tablespoon of water. Mix everything together thoroughly until well combined.

3. Preheat your oven to 350°F (175°C).

4. Grease the kugel pot well with warm melted fat to prevent sticking.

5. Pour the mixture into the greased kugel pot, ensuring it is evenly spread.

6. Place the kugel pot in the preheated oven and bake for approximately 1 hour and 30 minutes, or until the kugel is golden brown on top.

7. Once baked, remove the kugel from the oven and allow it to cool for a few minutes.

8. Serve the Shabbas Kugel warm, as it is traditionally enjoyed when warm.

Serving Suggestions:
- Shabbas Kugel is often served as part of the Sabbath meal alongside other traditional Jewish dishes such as challah, chicken soup, roasted chicken, and tzimmes.
- It can also be enjoyed as a dessert, topped with a sprinkle of powdered sugar or a dollop of whipped cream.

Similar Recipe Dishes:
1. Noodle Kugel: This variation of kugel uses egg noodles as the base instead of bread. It is often sweetened with sugar and cinnamon and baked until golden and crispy.
2. Potato Kugel: In this version, the bread or noodles are replaced with grated potatoes, giving the dish a more savory flavor. It can be served as a side dish or as a main course.
3. Lokshen Kugel: Lokshen kugel is a sweet noodle pudding that is popular in Ashkenazi Jewish cuisine. It features egg noodles, cottage cheese, sour cream, eggs, and various sweet ingredients like sugar, vanilla, and raisins.

Enjoy preparing and savoring this delicious Shabbas Kugel, and have a wonderful Sabbath meal with your loved ones!