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Home Vermicelli With Tomatoes

Ammons Kugel - Kugel Yerushalmi Recipe

Ingredients

How to make it

  • 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). ;)

Reviews & Comments 2

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    " It was excellent "
    tazoncaffeine ate it and said...
    Looks so yummy! Reminds me of the wonderful dishes from my childhood from all the jewish moms. :-)
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  • ronnymarcus 17 years ago
    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
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The Cook

julesong Seattle, WA

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