A Jewish vegetable dish, Tzibbele Kugel (zib-bihl-lih koo-gehl) is a delicious accompaniment to any poultry dish.
1 oz. plus
1 teaspoon butter, melted
3 eggs, separated
2 onions, finely chopped
2 oz. matzo meal
1 teaspoon salt
½ teaspoon white pepper
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
With the teaspoon of butter, grease a small ovenproof casserole and set it aside.
In a medium-sized mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale and thick. Stir in the onions, matzo meal, salt, pepper and the remaining melted butter. Set aside.
In another medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, fold the egg whites into the onion mixture.
Spoon the mixture into the prepared casserole and place the casserole in the centre of the oven. Bake for 30 to 40 minutes or until the top is lightly browned and the mixture is firm.
Remove the casserole from the oven and serve immediately.