Prep 40 mins
Cook 1 hr
Deliciously sweet and incredibly spicy, this kugel is easy-to-make authentic Jewish soul food
- 1 (12 ounce) package thin egg noodles
- 4 eggs
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 1⁄2 cups sugar
- 1⁄2 cup oil
- Cook egg noodles according to package directions. Strain and set aside to cool.
- In a small 1 quart saucepan, dissolve the sugar and oil over low heat. Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes).
- Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking).
- Let cool to room temperature so as not to cook eggs.
- Mix eggs with salt and pepper and add to nodle miter. Mix well.
- Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.
This turned out perfect. Just as I remember it taste as a kid back home in Jerusalem. The only thing I would change for next time is reduce the oil to 1/3 of a cup.
my hubby thinks this is the best yerushalmi kugel in israel....was looking for a recipe and i found it....
Since I was not familiar with Yerushalmi Kugel, it was really different! I was attracted to the rather unusual idea of a sweet kugel with a peppery bite. I served it at a family birthday gathering, and everybody really liked it. My changes: I used 16 oz. of noodles, 2 t. salt, 2 1/2 t. pepper, and I cut the sugar to 1 c. I also poured the sugar over Hot noodles. Next time, I will use 3 t. pepper, and I will also say that more than 1 cup of sugar per 16 oz. noodles would also be delicious. Although the sugar thing can be tricky, this recipe was pretty easy, maybe due to very few ingredients. Don't forget to leave time for the noodles to cool before adding the egg. I can't wait to take this kugel to a pot-luck, and have everybody say "Hmmm - this is delicious! What's in it?"