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Israeli Leek and Potato Kugel
A savory, baked kugel made with shredded leeks and potatoes, bound together with eggs and flour, offering a comforting and flavorful side dish.
ð§ ææ
- 4 large Leeks(white and light green parts only, thinly sliced and washed thoroughly)
- 1 kg Potatoes(peeled and coarsely grated)
- 1 large Onion(finely chopped)
- 4 large Eggs
- 1/2 cup All-purpose flour
- 1/4 cup Vegetable oil(plus more for greasing)
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 1/4 tsp Nutmeg(optional)
ðšâð³ äœãæ¹
- 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- 2
In a large bowl, combine the sliced leeks, grated potatoes, and chopped onion. Squeeze out as much excess liquid as possible from the grated potatoes.
- 3
In a separate bowl, whisk together the eggs, flour, vegetable oil, salt, pepper, and nutmeg (if using).
- 4
Pour the egg mixture over the leek and potato mixture and toss to combine thoroughly.
- 5
Transfer the mixture to the prepared baking dish and spread evenly.
- 6
Bake for 1 hour to 1 hour 15 minutes, or until the kugel is golden brown and firm.
- 7
Let cool for 10-15 minutes before slicing and serving.
ð¡ ããã®ã³ã
- âEnsure leeks are thoroughly washed to remove any grit.
- âSqueezing out moisture from potatoes is crucial for a non-soggy kugel.
- âThis kugel can be made ahead and reheated.
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- Add finely chopped fresh dill or parsley to the mixture.
- Incorporate a pinch of cayenne pepper for a slight kick.
- For a richer kugel, add 1/4 cup of sour cream or plain yogurt to the egg mixture.