Yield: 1 Servings
|1 pounds||Noodles, about 2 mm. wide|
|6 \N||Eggs, beaten|
|3 teaspoons||Black pepper, freshly ground, preferred|
In a cookbook named "Eating In Jerusalem", who's author lives in Jerusalem to this day, I found the following recipe 1) Cook most of the noodles till El-dante.
2) heat a little of the oil in a pan, add sugar and a handful of uncooked noodles.
Stir over small flame, till terns to caramel (10 Min.).
Add immediately to the noodles and mix with the eggs and the pepper.
Taste and add salt - if needed
3) In a pot, which can be inserted into the oven, heat some oil. Add the noodles mixture, the rest of the oil and cover the pot in Aluminum foil.
4) Bake in oven heated to 130F for at least 4 hours, preferably 8-10.
5) After some hours add a little water to the Kugel so it wont dry.
A Jerusalem Kugel contains NO raisins, apples or cinnamon. It is fat sweet, very hot and very tasty.
Posted to JEWISH-FOOD digest V96 #78 Date: Thu, 14 Nov 1996 22:17:47 +0200 From: Eyal Edelman via Shmulik Fishman <fms@...>