If you’re looking for a Pareve side dish to go with your Shabbat lunch, this potato kugel recipe is the perfect recipe. Kugel is usually made from noodles, but potato kugel is the second most common kugel dish. Kugel, a casserole dish, has been an Ashkenazi Jewish dish for many centuries. The name, itself, comes from the German word Kugel, which means sphere or ball, since kugel used to be made in a round shape. For coffee to go with your kugel, check out our Israeli coffee gallery.

Ingredients:

· 8 medium potatoes
· 2 onions
· 6 eggs
· 1/2 cup oil
· 4 Tbsp. all-purpose flour
· 1 heaping Tbsp. salt
· 1/2-1 tsp. pepper

Preparation:

Preheat oven to 400° Fahrenheit. In a large bowl, mix eggs, oil, flour, salt and pepper. Set aside. Coarsely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid. Add grated potatoes to the egg-flour mixture. Mix by hand only until smooth. Pour into a greased 9x13 inch baking dish. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean. 

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