RFCJ RECIPE ARCHIVE

RFCJ CHARTER  

POSTING GUIDELINES  

KOSHER FAQ  

Search RFCJ Archives

RECIPE CATEGORIES
Select a CATEGORY from the drop down box below then click GO

WHAT'S NEW!
Select the number of days to go back below

Questions or Comments

Dorwin Originals - Heritage designs in Judaica ART

Other_SWEETS

Those who keep the laws of the Jewish sabbath are prohibited from kindling fires, since it comes under the category of _work_. Sabbath-observant Jews are not prohibited from allowing a fire to burn which was kindled prior to the start of the sabbath, however.

By the same token, food is not to be prepared on the sabbath, since that would constitute work. With these two constraints, it became a challenge, therefore, to come up with dishes which would not be perishable and which might even be warm when served.

The two which are best known and which arose from these limitations are _cholent_, a slow-cooking stew, and kugel. They can be cooked either long and slow in a warm oven or on top of a metal plate placed over the burners on the stove top, with a low flame beneath. (Lesser known, but in the same category of slow-cooking dishes is charlottes.)

Kuegel, pronounced as if there were an umlaut over the u, is probably the most correct pronunciation of the word. Depending on one's origin, it is usually pronounced either KOOgel or KIgel. Fundamentally, it is a baked pudding, in the style of the British puddings (as opposed to a light dessert such as rice or chocolate pudding).

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.