I like Israeli kishuim better than American zucchini. It has a much lighter flavor and I feel it works better in most recipes. Yes, it is one more reason to make Aliya (move to Israel). I have a kishuim kugel that I make during the year. This is very similar. I don’t use water at all, and I use potato starch instead of flour. I don’t think that you can really taste the difference between the two.
- Prep Time: 10 minutes
I have a separate food processor that I use for kugels. For me, it has totally been worth the investment.
- kishuim - 5
- onion - 2 large
- oil - 1/2 cup
- potato starch - 1 cup
- baking powder - 1 tablespoon
- parve chicken soup bouillon - 1 tablespoon
- salt - 1 teaspoon
- Grate onions and kishuim
- Mix all ingredients together and pour into a baking pan
- Bake at 375 degrees for 1 hour
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