Salt and Pepper Kugel

By • January 18, 2010 • 0 Comments

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Author Notes: This recipe is my grandmother's, and I've never seen anything even remotely like it. She used to make it for holidays, and now I'm continuing the tradition. With its rich but understated taste, it's the perfect complement to brisket or chicken. Tammy

Serves at least 15

  • 0.5 cups schmaltz (details below on how to render your own)
  • 1 pound fine noodles
  • a few (or more) chicken livers (raw is preferable, though not necessary)
  • 1 onion
  • 6 eggs, separated
  • salt
  • pepper
  1. Boil, drain, and cool a pound of fine noodles.
  2. Put the noodles in a 9" x 13" baking dish. Stir in six egg yolks and salt & pepper to taste—be generous!
  3. Stir a half-cup of schmaltz into the noodle mixture. (To make schmaltz, take a pound of chicken fat, cut into small pieces, and render with an onion in a small frying pan. You're done when the fat is golden-brown and no white fat is left. Pour through a fine mesh sieve to separate the liquid from the solids. Cool before adding to the noodles.)
  4. Chop the chicken livers into quarters and sautee with a diced onion. When cool, chop into smaller pieces and mix into the noodles.
  5. Fold in six egg whites, beaten.
  6. Bake for an hour at 350 degrees. The noodles at the top should be crispy, and the edges of the kugel should be nice and brown. (Don't worry about over baking -- in my family we prefer the edges to be burnt.)

Tags: Jewish

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