Add a Bit of Spice to Your Potato Kugel

A staple food for the Shabbat table, the potato kugel can be also a good comfort food during the week, especially during the winter when you need a piece of hot fat rich everything. I am usually a big fan of a very classical recipe, that require a minimum of ingredients, usually the classical combination. What may differ from a recipe to another are the quantities and the quality of the ingredients (especially when it comes to the kind of potato used). I personally have nothing against a bit of more oil once in a while, as long as it is part of a tasty meal. For the first time on my blog, I am sharing my potato kugel recipe, which this time has a secret ingredient, replacing the usual black pepper I am regularly using.

Ingredients
12 medium-size potatoes
1 tablespoon kosher salt
1/4 tablespoon Urfa Biber black pepper that I previously learned how to use a couple of days ago, part of my assignment as Brand Ambassador for Spice Kitchen UK
3 medium-size eggs, beaten
125 ml. sunflower oil

Directions

Grate the potatoes. You can also use a blender, but I personally didn't mind as the potatoes were relatively small and I was able to deal with them easily and painless. I keep the watery starch of the potatoes as it does absorb well during the baking. Add the ingredients one by one and mix well each time. After ready, pour the content into the Aluminium pan and let them rest for about 10 minutes.

Heat the oven at least 15 minutes before starting the baking. 

Preparation time: 30 minutes

Baking time: 1h30 or until fully done

Cut into little cubes before serving. It serves around 16 cubes baked into a medium-size pan. In terms of the spice, I was careful not to use half of tablespoon but if you want a spicier kugel, you can dare. Urfa Biber brings a taste of sweetness while balancing the heavy taste of potatoes plus oil plus eggs. The texture is smooth and silky and the cover is so crunchy that I can hardly resist to not eat only the cover at once. You can have a bit of heavy cold sour cream on the side for an even better flavor balance. 

Bon Appétit!