Kugel yerushalmi (jerusalem lokshen kugel)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium Width Noodles (500 g) |
| 4 | eaches | Eggs (size 3); well beaten |
| 1 | cup | Sugar (250 g/8 oz) |
| ¼ | cup | Peanut or Sesame Oil (50 ml/2 fl.oz) |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Freshly Ground Black Pepper |
| ¼ | cup | Sugar (50 g/2 oz) |
Directions
FOR THE CARAMEL
This recipe is in a lovingly written collection of traditional recipes from old Jewish, Muslim and Christian Jerusalem families. The sweet "kugel" is attributed to Rivka Vinegarten, the curator of Or Chaime Museum in old Jerusalem. Her father, Rabbi Avraham Mordechy Vinegarten, was the last rabbi of the old Jewish quarter at the outbreak of the 1948 war.
KUGEL YERUSHALMI
Cook the noodles in plenty of boiling salted water for about 5 minutes until they start to get tender. Drain and rinse in cold water.
Transfer into large mixing bowl. Heat the oil and sugar in a small frying pan, carmelise it until it is dark brown but not burned. Pour the caramel over the noodles and mix well. Add the rest of the ingredients and combine throughly. Pour into a well-greased round oven dish. Cover the dish tightly and bake for 1½ hours in a moderate oven (gas 5, 190C, 375F) or until the kugel crust is brown and crisp. Allow to cool for a few minutes and unmould by inverting the baking dish onto a flat tray. Serve hot, warm or cold.
From: In Search Of Plenty: A History Of Jewish Food By: Oded Schwartz