A Recipe from Grandma’s Kosher Recipes (1968)
About the Recipe
The same way that every Italian family has its own red sauce, every Jewish family has its own kugel recipe. Full disclosure – this is not my family’s recipe, but it is really freaking good.
This is the kind of recipe that could be adapted for any occasion. Do you need it to go with a kosher milk meal? Just use oil instead of smaltz. Do you need it to be kosher for Passover? Substitute the flour for potato starch or a very fine matzo meal and you’re set! This versatile dish is perfect for every table.
For more recipes from my Weekend at Becky’s click here!
About the book
This book belonged to my great-aunt Martha on my mom’s side of the family. It came to Becky by way of her mom. How it got into Becky’s mom’s hands? No idea. But there we go.
Dinners with Aunt Martha and Grandma Koppelman (Abigail or Gail to those who knew her) were full of warmth and joy. Making this dish and smelling the potatoes and smaltz as it cooked brought me back to Grandma and Grandpa’s house in Salisbury, MD.
Two days ago was Grandma’s yartzeit (anniversary of her death). While she passed away 4 years ago, she’s still present in every family meal and gathering. To the Holt sisters in heaven – Abigail, Edith, & Martha – we remember you.
About the glassware
We made the kugel in a vintage Pyrex 232 lasagna pan. It’s one of those great dishes that was passed from person to person and ultimately mother to daughter and no one can quite remember where in the family it came from.
salt & pepper
3 T smaltz (chicken fat) or oil
1/2 cup flour
1/4 cup oil for pan
Grate potatoes and 1 onion, add salt and pepper, melt chicken fat and add, beat eggs and add, then flour. Mix well. Pour oil in bottom of pan and pour kugel in. Bake 1 hour or until brown at 375*F. Serve hot.