Overnight yerushalmi kugel

Yield: 8 Servings

Measure Ingredient
400 grams Thin noodles
1 tablespoon Salt
100 grams Margarine
6 tablespoons Oil
6 \N Heaping tbs. sugar
3 \N Eggs; lightly beaten
3 tablespoons Flour (I use whole wheat)
\N \N Salt and black pepper; to taste

Source: 100 Savory Casseroles by Nira Rousso (Hebrew) Cook noodles in salted boiling water, taking care not to overcook. (This is really crucial.) Drain well, and allow to cool slightly in colander.

Transfer to large bowl.

In a pan, melt the margarine, oil and 4 heaping tbs. of sugar, mixing until you obtain a lightly bubbling, dark-honey-hued panful of caramel. (Take care not to burn the sugar!)

Pour the caramel directly onto noodles, mixing well to coat them evenly.

Add eggs, flour and remaining sugar and mix gently. Add salt and pepper to taste. (I add only pepper at this stage, if the noodles were cooked in enough salt.) Authentic Yerushalmi Kugel has LOTS of black pepper, so you may want to experiment until you get it the way you like it. I taste the mixture to make sure it is really peppery. Some like to do this before adding the raw eggs...(go right ahead) Pour mixture into oiled baking pan (I use a large, low rectangular pan, but you can also use a round tube pan, for a higher kugel.) Bake for 3 hrs. at low heat, OR overnight on a hotplate or in a Shabbat oven. (This is what I do. I serve it alongside our cholent at Shabbat lunch.) To be truly authentic, serve each slice with a large sour pickle on the side.

Posted to JEWISH-FOOD digest V97 #229 by Gital Poupko <gital@...> on Aug 11, 1997

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