Kugel (Hebrew: קוּגֶל) is a traditional Jewish dessert or side dish. The word is Yiddish for a ball, but it is sometimes translated as pudding or casserole. The Kugel we will make today is called Jerusalem Kugel (Kugel Yerushalmi).
Kugel Yerushalmi is traditionally eaten after Shabbat Morning Prayer services, along with Cholent and pickles. Bon Appétit!
• 4 1/2 cups water
• one Tbsp. salt
• 3/4 Tbsp. black pepper
• 1 pound (400 grams) fine egg noodles
• 2/3 cup oil
• 1 1/4 cup sugar
• four eggs
1. Grease a baking pan with non-stick cooking spray.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. In a pot, bring water, salt and pepper to a boil. Add noodles. Cover pot. Reduce flame to low Cook until water is absorbed.
4. Your careful attention (be careful not to burn yourself) and patience (don’t leave this unattended) is needed to make the caramel. Place oil and sugar in a light-colored (so you can see the color of the melting sugar), heavy-bottomed saucepan. Heat on medium heat, stirring with a wooden spoon. Slowly,the sugar will start to turn yellowish-brown and combine with the oil. If the sugar turns dark brown too quickly, turn the heat down. Stir until a bubbly, liquid caramel has formed. Then immediately pour caramel over cooked noodles and continue stirring until thoroughly blended.
5. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.
6. Pour into prepared pan. Bake for 1 to 1 1/2 hours at 350 degrees Fahrenheit (180 degrees Celsius) until nicely browned.
7. When done, remove immediately from the pan.
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