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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. Grease the inside of a 2 quart baking dish. | 3. Grate the potatoes and onions (food processor will turn the potatoes brown really quickly and it's UGLY - avoid it if possible) and place in a strainer set over a bowl. It's important to work quick so the potatoes don't brown too much. | 4. Squeeze as much moisture as you can from the potatoes and onions, and remove the strainer from the bowl. | 5. In the bowl, you will see a liquid that sits on top of starch that is sticking to the bottom. | 6. Discard the liquid being very careful not to discard the starch underneath. | 7. Add the potatoes and onions to the bowl with the starch, along with the eggs, matzo meal, oil, and salt and pepper. I have not given a specific amount of salt as this is an individual preference - I like a lot of salt, and if I would post the amount, people's hypertension would soar just at reading it. | 8. Stir very well. | 9. Insert the mixture into the baking dish and bake for 45minutes-1hour, until the kugel is browned and bubbling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2 - 2 1/2		peeled	-	-	-	-
onion	2		peeled	128.0	29.888	3.52	0.32
egg	4		beaten	286.0	1.44	25.12	19.02
matzo meal	1	cup		-	-	-	-
canola oil	1/2	cup		963.56	0.0	0.0	109.0
kosher salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.