Kugel is a national dish of Jewish cuisine, a cross between Russian casserole and English pudding. A characteristic feature of all kugel recipes is the use of egg filling without milk. There are many options for making kugels, they can be vegetable, fruit, cottage cheese, rice, noodles or noodles. The main advantages of this dish are speed and economy: you can use the leftover products by randomly mixing them and getting a new flavor combination each time. Here are just a few examples.
Vegetable kugel
Grate or chop 2 carrots, 2 potatoes, 1 zucchini, 1 onion, 3 cloves of garlic in a food processor. Add 3 eggs, 3 tbsp. tablespoons of wheat crackers, finely chopped parsley, dill and basil, salt and pepper to taste. Mix the mixture well, put it in a dish greased with olive oil, smooth the surface, pour 2 tbsp on top. tablespoons of olive oil. Bake for 40 minutes at 180 degrees until golden brown. Let cool slightly and serve with sour cream.
Apple kugel
Grate or grind 5 pcs in a food processor. green apples, add 3 eggs, freshly squeezed juice of one orange and the zest from it, a handful of seedless raisins, 1 glass of sugar, 1 tbsp. a spoonful of ground cinnamon, 1 teaspoon of vanilla. Mix everything thoroughly. Boil 100 g of fine vermicelli or rice until soft, add to the apple mixture and mix again. Transfer the mass to a mold greased with butter, spread the pieces of butter on top. Bake for 40 minutes at 180 degrees.
