My jerusalem kugel

Yield: 10 Servings

Measure Ingredient
1 pounds Meduim -fine noodles
½ cup Oil
1 cup Sugar
4 \N Eggs beatten
1½ teaspoon Salt
1 teaspoon Pepper; to taste, up to 2

Source :Sara Finkel's Classic Kosher Cooking.

Boil noodles in a large pot of water for 5 minutes. Drain but do not rinse.

Caramelize sugar by pouring oil and ¾ cup of sugar into a large heavy pot. Stir occasionally over meduim-low heat until deep brow and bubles(make sure it doesn't burn). Remove immediatly from heat and add to hot cooked noodles, stiring vigorously until throughly combined. Stir in the eggs, remaining sugar, salt, and pepper.

Line a board 4 or 5 quart pot with wax pepper. Pour in noodle mixture.

Cover and bake in a preheated 325 deg. oven for 11/2 hour. To keep warm over Shabbat, leave on covered stove (blech) near burnner or in a 200 deg.

oven until ready to serve the next day.

Serves 10-12.

Variation : Stir 4-5 large, thickly sliced tart apples with the rest of ingredients.

Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on May 7, 1998

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