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By blucoat on May 30, 2010
"This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's “Foods of Israel Today” cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins
By Sephardi Kitchen on April 4, 2010
"Popular in Jewish communities throughout the Mediterranean and Middle East, these beautifully marbled rich maroon or brown eggs get their soft texture from the slow cooking process. The addition of onion skins to the liquid are absorbed by the porous shells, which cause the coloration.
Huevos Haminados are traditionally served at the..."
Prep Time: 5 mins
Total Time: 5 hrs 5 mins
By Mirj on January 23, 2006
By najwa on January 2, 2005