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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...