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Hamin w/Kugel (M, KLP, TNT)
Source: "The Passover Gourmet," by Nira Rousso
Serves: 8

2 onions, peeled and sliced
10 small potatoes, peeled and halved
2 small carrots, peeled
1 lb. chicken gizzards
1 chicken, cut in pieces
Salt and pepper
2 dates
2 oz. chicken fat or imitation chicken fat or margarine
1 tablespoon sugar

Passover Kugel:
1 large potato, grated
1/2 cup potato starch
1/2 cup matzo meal
1/4 cup oil
1 large onion, grated
1 teaspoon salt
1 egg

Make Tsimmes/Hamin:
Put all the ingredients except the sugar and kugel ingredients in a large casserole. Cover with water.

Heat the sugar until dark brown and caramelized. Pour immediately into the Hamin casserole. The caramelized sugar and the dates will enhance the deep tan color of the dish.

Bring the hamin to a boil on the stove, add the kugel, seal the casserole and bake in a 200°F oven or on a Shabbat plate (blech) for 12 hours.

Make the Kugel:
Knead all the ingredients by hand or in a food processor. Form one or two long loaves and add to the hamin after the first boiling.

Poster's Notes:
This is to answer the request for a tzimmes that contains a kugel. The following is from Nira Rousso's Book: The Passover Gourmet. It is actually a cholent (hamin).

Posted by Elena Eder

Nutritional Info Per Serving: N/A