No Sabbath midday meal in Poland or Russia was complete without a kugel. The very slow cooking of this type of pudding turns the starch into dextrin, giving it a unique flavor. It is not possible to hurry a kugel however minimum cooking times are possible.
1/2 cup fine dry. breadcrumbs
2 cups all-purpose flour
8 ounces chicken fat or shortening
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Preheat the oven to 450°F.
2. Grease a 2-quart mold or baking dish and sprinkle it evenly with the dry breadcrumbs.
3. Combine the flour, fat, and eggs in a bowl, then season with salt and pepper.
4. Add the mixture to prepared dish and cover with a double thickness of foil. Secure the foil tightly. Bake the pudding for 30 minutes, then reduce the heat to 375°F and let it bake for an additional 2 hours.
5. Remove the kugel from the oven, remove the foil, and unmold onto a plate. Slide kugel from the plate back into the dish so that the side that was on top is now underneath.
6. Cover again with foil and return dish to oven.
7. Reduce the heat to 250°F and bake for at least 4 more hours, or overnight. Serve with cholent.
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