Kugel

In essence, kugel translates from Hebrew as "round" and resembles a casserole or pudding cooked in a round shape. There are enormous variations of this national dish - made from vermicelli, potatoes, beets, semolina, rice. Interestingly, the filling can include a variety of both meaty and sweet fruity ingredients.

The proposed recipe is based on the traditional preparation of sweet kugel with raisins and dried fruits.

Yield: 6 servings (pan diameter 16 centimeters).

Preparation time: 55 minutes.

Calories: 290 kcal per 100 grams of dish.

Cuisine: Jewish.

Ingredients

• vermicelli - 200 g;
• eggs - 2 pcs;
• washed raisins - 50 g;
• strawberry chips - 20 g. (optional);
• dried figs - 40 g;
• vanillin - 1.5 g;
• salt - 0.5 tsp;
• sugar - 25 g;
• odorless vegetable oil for greasing the pan - 10 ml.

Preparation

1. Prepare the ingredients according to the list for preparing kugel. Vermicelli can be replaced with fine noodles. Instead of the specified dried fruits, the use of others is acceptable, at your discretion, but the presence of raisins is essential. You can turn on the oven to 180 degrees right away.

2. Cut large dried fruits, like figs, into several pieces so that all fillings are approximately the same size.

3. Place a pot of water over the heat. After boiling, salt the water.

4. Pour in the vermicelli. Cook it, stirring occasionally, for 3 minutes.

5. Then drain in a colander - let all the water drain.

6. Transfer the boiled pasta to a bowl. Flavor them with vanillin and sweeten with sugar.

7. Add eggs - they will help bind all the diverse components into a whole.

8. Mix the vermicelli with the dried fruits and raisins.

9. Stir the mixture, ensuring an even distribution of filling.

10. Prepare the pan, lining it with parchment inside and foil outside if necessary. Grease the sides and bottom with vegetable oil.

11. Place a glass or a round ceramic container in the center. Fill all the free space with vermicelli and filling. Slightly compress the mixture, expelling air. Place the preparation in the already preheated oven at the required temperature.

12. After 40 minutes, the sweet Jewish dish will be ready.

After the kugel cools slightly, transfer it to a plate. The top can be sprinkled with almond flakes or powdered sugar. A large amount of fruity filling sets this national dish apart from a regular casserole, and with a cup of aromatic drink, the servings disappear in an instant. Give it a try!