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
Just found you by purchasing your cookbook on Amazon. Thank you for the recipes and yes, I can convert this, but am really curious why you use chicken bouillon since you are so dedicated to animals. There are recipes for home made vegetable bouillon on the web. I frequently make the one from 101cookbooks and use it liberally.
Thank you so much for the question!!!! I guess that it’s different in Israel than in the US. Parve means without meat. Someone on Amazon blasted me for writing parve chicken soup bullion. I can’t do anything about what they wrote. If you could add a review for the cookbook and say that parve means chicken free, that would be amazing. All my recipes are 100% vegan.
I am sorry to hear you got blasted about the parve “chicken” bouillon, obviously that was not by someone from our tribe, as the powder in the yellow box is ubiquitous in every Jewish kitchen I’ve ever been in. So glad to have found your site!
Thank you Chanel! It is really kind of a tradition in our family too. I’m glad you’re enjoying the site! Chag Sameach!