Yerushalmi noodle kugel

Yield: 8 -10

Measure Ingredient
1 pounds Fine noodles
½ cup Oil
¼ cup Sugar
2 \N Eggs
1 teaspoon Salt
1½ teaspoon Pepper
1 dash Cayenne pepper

>From the rfcj newsgroup ...

Cook noodles until barely tender. Drain well, return to pot and toss briefly with 3 Tbs. oil. Keep warm on stove (without cover). Pour remaining oil in saucepan. Add sugar and cook over low heat, shaking pan gently, cooking until sugar turns dark brown (may take 15-25 minutes). Gradually add to noodles, mixing carefully. Beat eggs with salt, pepper and cayenne.

Add to noodles and mix well. Adjust seasonings (mixture should accent a peppery flavor). Place mixture in greased 7-8 cup casserole. Cover with foil and lid. (May be refrigerated 3-4 hours.) Bake overnight in 180-degree oven (14 hours). Loosen edges and turn out onto platter. Serve hot. Quicker method: Bake uncovered in 350-degree oven for an hour. Cut as you would cut a cake.

From: alotzkar@... (Albert Lotzkar) Posted to JEWISH-FOOD digest V97 #230 by jefffree@... on Aug 12, 1997

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