Jerusalem Peppery Kugel Kugel Yerushalmi Recipes

JERUSALEM PEPPERY KUGEL (KUGEL YERUSHALMI)

Steps:

• Preheat oven to 200°F degrees. Bring 6 cups of water to boil in a pot, add ½ teaspoon of the salt and cook pasta for about 5 minutes, or until al dente. Drain, rinse in cold water, and place in a bowl.
• Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well.
• Heat oil in a small saucepan and add remaining 1/3 cup of the sugar. Mix well and cook over medium heat, stirring constantly, until sugar melts and starts to turn brown. Keep an eye on this, for once it begins to color, it will get dark quickly. Pour caramelized sugar over pasta, mixing well. Don't worry if some of the caramel hardens, it will soften later.
• Grease a Bundt pan or a a 9 x 13 baking dish.and pour spaghetti inches Cover with tin foil and bake in the middle rack of the oven for 2 hours. If you like a crustier top, take the foil off for the last half hour of cooking.

YERUSHALMI KUGEL

Steps:

• Cook egg noodles according to package directions. Strain and set aside to cool.
• In a small 1 quart saucepan, dissolve the sugar and oil over low heat. Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes).
• Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking).
• Let cool to room temperature so as not to cook eggs.
• Mix eggs with salt and pepper and add to nodle miter. Mix well.
• Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.