Hey my jewish brother…
i opened an account here just for you! lol.
my name is sharone and im from israel.
listen my english is not the best but ill try and do my best.
im not orthodox but we do believe and love our jewish tridition and my family does (to some extent lol) keep the shabat.
anyway my mom makes the best eastern european “jewish” food (even though we are NOT ashkenazi jews).
one of the things she makes that i love is her kugels..
whether its her sweet kugel with apples,and wallnuts,and raisins,or her “jerusalem kugel” (sweet and spicy) and i also love her potato kugel.
so i saw your question and i felt how its important to you..so i asked my mom exactly what she does so i can give you the recipe..so here it goes and i hope you love it.
So here are the things you need,
and i will try to be as precise as i can…
1 and a half kilograms ( i think its about 3 and a half pounds) of **Red Russet Potatoes**.
4 medium sized onions
hefty half of a Tsp of black pepper
one and a half Tsp of salt
one cup of high fat sour cream
4 (hefty) Tbsp of white flour.
4 Large eggs
2 Tsp of onion soup powder.
34 cup of canola oil
Preparing….
heat oven to 200C or 400F with fan (“turbo” setting).
in a bowl mix the eggs,sour cream,pepper,salt,flour,and soup powder and put aside.
then chop (finely) TWO of the onion.
heat the oil in a pan (on medium to low heat) and add the chooped onions and “sautee” them slowly on medium heat until light golden colored.
then move the pan away from heat and set it aside.
peel potatoes and grait them (on the “small holes” of the graiter) either by a hand graiter or by an electric food prossesor and just grait them to a large bowl.
then grait the remaing two onions into the graited potatoes.
then add the egg mixture and the fried onions (with the oil) and stir everything well.
then oil a pan and pour the kugel misture into it.
wrap it with the “alominum foil” and place in oven.
bake for Exactly 25 minutes.
then lower heat to 150C (300F) and shut down the fan in the oven.
bake for an extra 4 hours
OR you can bake it “overnight” (around 8 hours) by reducing the heat of the oven to 110C (220F).
or simply cover it good and put it on a electric shabat platter for the whole night.
and thats it!
there you have it….our “israeli potato kugel” lol.
that will be the best potato kugel you ever tasted 🙂
Enjoy…
Sharone