Kugel Yerushalmi
Source of Recipe
internet
Recipe Introduction
Yield: 8 servings
List of Ingredients
400 gr. thin noodles
1 tbsp. salt
100 gr. margarine
6 tbsp. oil
6 heaping tbsp. sugar
3 eggs, lightly beaten
3 tbsp. flour (I use whole wheat)
Salt and black pepper, to taste
Recipe
Cook noodles in salted boiling water, taking care not to overcook. (This is really crucial.) Drain well, and allow to cool slightly in colander. Transfer to large bowl.
In a pan, melt the margarine, oil and 4 heaping tbsp. of sugar, mixing until you obtain a lightly bubbling, dark-honey-hued panful of caramel. (Take care not to burn the sugar!)
Pour the caramel directly onto noodles, mixing well to coat them evenly. Add eggs, flour and remaining sugar and mix gently. Add salt and pepper to taste. (I add only pepper at this stage, if the noodles were cooked in enough salt.) Authentic Yerushalmi Kugel has LOTS of black pepper, so you may want to experiment until you get it the way you like it. I taste the mixture to make sure it is really peppery. Some like to do this before adding the raw eggs...(go right ahead)
Pour mixture into oiled baking pan (I use a large, low rectangular pan, but you can also use a round tube pan, for a higher kugel.) Bake for 3 hours at low heat, OR overnight on a hotplate or in a Shabbat oven. (This is what I do. I serve it alongside our cholent at Shabbat lunch.)
To be truly authentic, serve each slice with a large sour pickle on the side.
|
|
member logon
