Recipe

Ammons Kugel - Kugel Yerushalmi Recipe

	Julesong / All my dishes 1 year ago Mal’s old friend postman Ammon Duul once told him about this recipe and gave him a copy. Easy to cook aboard ship, easy to store, with the noodles, oil, sugar, and water all readily available. Ammon said that on Earth that it was called Kugel Yerus... More Prep:10m Cook:90m Servings:8	Julesong
	kugel noodles eggs sweet jewish browncoat firefly

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Ingredients

4 1/2 cups water

1 tablespoon salt

1 tablespoon fresh ground black pepper

1 lb fine egg noodles

2/3 cup oil

1 cup sugar

4 eggs, beaten

cooking spray

Directions

Preheat your oven to 350 degrees F, and grease a baking pan with non-stick cooking spray.

In a large pot, bring the water, salt, and pepper to a good boil, then add the noodles. Cover and reduce the heat to low, and cook the noodles until the water is absorbed. Put noodles into a large bowl.

Over medium heat, heat the oil in a saucepan and add the sugar. Stir continuously for about 10 minutes, until the sugar is liquefied and turns a nice golden brown and caramelizes. Be careful, as you don’t want the sugar to burn!

Immediately pour the caramelized sugar over the noodles in the bowl, and stir well to get the noodles thoroughly coated. Let the noodles sit for about 3 minutes to cool a little, stirring occasionally.

Gradually add the beaten eggs (about 1 egg amount at a time), mixing well as you’re adding them. Stir to combine well.

Pour the noodle mixture into the cooking spray prepared pan. Bake for 60 to 90 minutes at 350 degrees F until nicely browned.

When done, cut kugel into slices and remove immediately from pan. The kugel can be served hot, warm, or cold. Traditionally served with along with cholent (Sabbath stew) and pickles.

Makes 8-10 servings (some folks can eat a LOT of kugel). ;)

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Comments

ronnymarcus 6 months, 3 weeks ago said:
Jerusalem Kugel, (Kugel Yerushalmi), is a staple side dish at any Chasiddi, (ultra-religious), affair like weddings, Bar-mitzvas or on the sabbath and is mostly eaten by the Ashkenazi jews. I personally like it with a little more pepper but this recipe sounds great and is the closest to the original that was invented in eastern europe. Well done

tazoncaffeine 3 months, 2 weeks ago said:
Looks so yummy! Reminds me of the wonderful dishes from my childhood from all the jewish moms. :-)

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