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Savory Challah Kugel

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This recipe is from my mother, who is an amazing cook (I hope the apple falls close to the tree!) It appeals to people of all ages — it’s that good! Even my nine-month-old granddaughter loved it. It’s a welcome change from the usual kugels we make for Shabbos.

 

Directions

1.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Soak the challah in hot water for a few minutes. Transfer the challah to a strainer and squeeze out the excess water. Put the challah into a bowl.

3.

Heat the oil in a medium frying pan over a medium flame. Add the onion and sauté it with the garlic, celery, and green pepper until the vegetables are soft. Add the mushrooms towards the end and sauté just a little more. Add the vegetables to the challah. Add salt and pepper and then the eggs, and mix well.

 

4.

Pour the mixture into a greased 9-inch-round pan. Bake at for 45 minutes or so, until the top is brown and crispy. Let the kugel cool before slicing.

 

Notes:

This kugel freezes beautifully. It pays to double the recipe and put away one for a different Shabbos. Better yet, send one to your neighbor who just moved in or your cousin who just had a baby. They will bentsch you — and then ask for the recipe!