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Grandma Mary's Potato Kugel "Kugel" is the Yiddish word for pudding, stemming from Koogel, meaning"ball" or "cannonball" in German, which referred to the small round pot in which such puddings used to be cooked. This round, covered pot would be placed in the larger pot of cholent, a slow-cooking stew of chunks of meat, marrow bones, beans, barley, potatoes and the like. Today, some kind of kugel is a standard at most every seder meal, and for good reason. They are easy to make, taste great and serve many people. this recipe is for a potato kugel, a denser kugel, but there is also a recipe for a lighter, fluffy sort of Farfel Kugel on this site. Grate peeled potatoes and onion. Pour off most of the liquid; the rest is needed because of the starch, the taste and to absorb the matza meal.DON'T MELT THE MARGARINE. At room temperature, grate 4 sticks of margarine into the potatoes (use the rest to grease a glass baking dish) Add eggs and as much matza meal as is needed to give it a consistency that is not too moist and not too dry. Add kosher salt to taste (start with a tbsp.) and thoroughly mix it in. Heat oven to 400 degrees. Place on rack lower than center so that the bottom of the pudding can crust. After 20 minutes, lower heat to 350. Bake for an additional 45 min- 1 hr (check at 45 minutes with a toothpick and if it comes out clean, it's done just like a cake!
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Ingredients 1 small onion 4 sticks of margarine, plus 1 extra to grease pan 3 large eggs matza meal as needed (1 lb box) kosher salt to taste
Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?
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