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Forum
-> Recipe Collection
-> Kugels and Side Dishes
chesed
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 Sun, Dec 16 2018, 7:03 pm
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anyone have a recipe? tnx
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milko
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Sun, Dec 16 2018, 7:33 pm
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Wide lokshen, eggs,salt,oil and black pepper put it into pot and put on low flame.
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groisamomma
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Sun, Dec 16 2018, 7:38 pm
| milko wrote: | | Wide lokshen, eggs,salt,oil and black pepper put it into pot and put on low flame. |
Overnight, according to dh.
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milko
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Sun, Dec 16 2018, 7:50 pm
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I actually dont leave it overnight but I know alot of people that do.
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thunderstorm
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Sun, Dec 16 2018, 7:51 pm
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I've never heard of this type of Kugel. Why is it called that? It sounds like it's a savory lokshen Kugel.
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Busymom789
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Sun, Dec 16 2018, 7:55 pm
2 bags broad kemach egg noodles
5 eggs
1/2 c oil
Salt
Black pepper
Cook lokshon ( don't overcook) and strain. Add oil. Mix and let it sit for 20 min. Mix well and add eggs and spices. Let mixture sit for 1 hour. Mix well again and bake on 400 for 2.5 hours. (Best when baked in a Pyrex bowl)
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milko
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Sun, Dec 16 2018, 7:57 pm
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When I moved to london I was invited to a friend for the shabbos day meal and they ate this kugel straight after kiddush. I could ask her for the exact measurements.
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tweety1
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Sun, Dec 16 2018, 8:25 pm
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You're missing the garlic. Lots of crushed garlic and overnight it.
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shanie5
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Sun, Dec 16 2018, 8:27 pm
Sounds like a salt and pepper lukshen kugel. I just use medium egg noodles, not wide.
I bake, but my bubby made it in a pot on the stove and it was the best!
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ra_mom
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Sun, Dec 16 2018, 8:34 pm
| groisamomma wrote: | | Overnight, according to dh. |
What are the instructions for overnighting something like this on the stove?
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Cheiny
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Sun, Dec 16 2018, 8:35 pm
| thunderstorm wrote: | | I've never heard of this type of Kugel. Why is it called that? It sounds like it's a savory lokshen Kugel. |
Pshevorsk was a town in Poland.
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thunderstorm
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Sun, Dec 16 2018, 8:37 pm
| Cheiny wrote: | | Pshevorsk was a town in Poland. |
That I know. I never heard of a Kugel with that name before. In what circles is this made? My Polish relatives never made this.
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sub
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Sun, Dec 16 2018, 9:14 pm
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You are looking for Reb Leibish’s salt and pepper kugel from Antwerp. There is no garlic. Use medium lokshen. Overnight in a dutch oven or heavy pot.
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chesed
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Mon, Dec 17 2018, 2:25 am
| brooch wrote: | 2 bags broad kemach egg noodles
5 eggs
1/2 c oil
Salt
Black pepper
Cook lokshon ( don't overcook) and strain. Add oil. Mix and let it sit for 20 min. Mix well and add eggs and spices. Let mixture sit for 1 hour. Mix well again and bake on 400 for 2.5 hours. (Best when baked in a Pyrex bowl) |
tnx gonna try this . my son loves it when he goes to a kudush and is desp for me to make it. how do you keep warm for shab day? does it not dry out on hot plate.
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tweety1
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Mon, Dec 17 2018, 12:23 pm
| sub wrote: | | You are looking for Reb Leibish’s salt and pepper kugel from Antwerp. There is no garlic. Use medium lokshen. Overnight in a dutch oven or heavy pot. |
There is garlic. I got the recipe from his niece.
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sub
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Mon, Dec 17 2018, 8:48 pm
| tweety1 wrote: | | There is garlic. I got the recipe from his niece. |
Interesting. There must be 2 recipes then. Because my brother inlaw has original one.
Two is always better than one.
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