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    You are in: Home / Recipes / Jerusalem Peppery Kugel (Kugel Yerushalmi) Recipe
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    Jerusalem Peppery Kugel (Kugel Yerushalmi)

    Jerusalem Peppery Kugel (Kugel Yerushalmi). Photo by Coasty

    1/1 Photo of Jerusalem Peppery Kugel (Kugel Yerushalmi)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    blucoat's Note:

    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.

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    1. 1
      Preheat oven to 200°F degrees. Bring 6 cups of water to boil in a pot, add ½ teaspoon of the salt and cook pasta for about 5 minutes, or until al dente. Drain, rinse in cold water, and place in a bowl.
    2. 2
      Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well.
    3. 3
      Heat oil in a small saucepan and add remaining 1/3 cup of the sugar. Mix well and cook over medium heat, stirring constantly, until sugar melts and starts to turn brown. Keep an eye on this, for once it begins to color, it will get dark quickly. Pour caramelized sugar over pasta, mixing well. Don’t worry if some of the caramel hardens, it will soften later.
    4. 4
      Grease a Bundt pan or a a 9 x 13 baking dish.and pour spaghetti inches Cover with tin foil and bake in the middle rack of the oven for 2 hours. If you like a crustier top, take the foil off for the last half hour of cooking.

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    Ratings & Reviews:

    • on May 31, 2010


      This was interesting flavour, carmely and a bit too oily for me. Made for Kugelthon 2010

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jerusalem Peppery Kugel (Kugel Yerushalmi)

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 241.7
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.2 g
    Cholesterol 52.8 mg
    Sodium 503.4 mg
    Total Carbohydrate 37.9 g
    Dietary Fiber 0.9 g
    Sugars 17.2 g
    Protein 5.2 g

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