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 is the first time I've ever had this kugel, so I have nothing to compare it to. I was intrigued by the concept of sweet and peppery, so I had to try this. I really liked it (as did my whole family), and I'm pretty sure I'll be making this again. The only things I might change are to add a bit less oil, and a bit more pepper.
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....