Experimenting in the kitchen

On a sudden whim last Shabbat I decided to make kugel, which I have never done before. I don’t know if it’s from local patriotism or just that I like the taste of pepper, but for me the only kugel worthy of the name is Kugel Yerushalmi, so after a little googling1 I tried this recipe.

It came out quite well for a first attempt. Next time I will try using thinner noodles. I don’t have an oven at the moment, or a Bundt pan (what’s called a סיר פלא in Hebrew) but it cooked reasonably evenly overnight on our electric platter in the heavy-based saucepan that I usually use for jahhnun, and the flavour was the right blend of sweet and peppery. I assume from the description that the sugar was supposed to melt in the oil and form some kind of consistent caramelly goop, but it totally refused to do this. Should I have used more heat? Less heat? Gone on stirring for longer?

Talking of kugel, I can’t resist the opportunity to put in one of the corniest jokes I know:

Why do Jews eat kugel on Shabbat?

Because of the gematria:

‎קוגל‎ = ‎ק‎ + ‎ו + ‎ג + ‎ל‎ = 100 + 6 + 3 + 30 = 139
‎שבת‎ = ‎ש‎ + ‎ב‎ + ‎ת‎ = 300 + 2 + 400 = 702

You see?

Wait, you’re not convinced? Maybe you want to tell me that the gematria of “Shabbat” came out to more than the gematria of “kugel”?

So eat more kugel!

1 Google rhymes with kugel. Coincidence? I don’t think so