Deliciously sweet and incredibly spicy, this kugel is easy-to-make authentic Jewish soul food
- Ready In:
- 1hr 40mins
- 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.
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I compared a few recipes for yerushalmi kugel before using this one because it calls for 12 oz of noodles, which is same as the package size that egg noodles are sold in. But I used the tablespoon of pepper that other recipes indicated, and that was perfect. I think that less would be too subtle. The 1/2 C of oil makes a cooked kugel that is dripping with oil. If I made it again, I'd go for 1/3 C. I wouldn't say that the oil "dissolves' in the sugar. It mixes with it, and the sugar gets fried to a caramelized color. It gets lumpy, which you can smoosh a bit, but other recipes say not to worry about the lumps because they will dissolve in the baking. And they do.
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.