Here in the Northwest, this kugel isn't as familiar as a potato or sweet noodle kugel. I think it is popular in some Haredi communities in Israel, hence the name. It is an interesting blend of black pepper and caramelized sugar tossed with fine egg noodles. I like the flavor combination and texture.
I'm at a loss for words. I don't have a Yerushalmi story that wouldn't be classified as loshen hora (gossip). I mean, I've seen some odd results masquerading as this kugel but hardly worth reporting. The key is to make the kugel caramelized, not like a spray on tan. Anyway, I'm sure this is down-home comfort food for the streimel wearing Jews of the Holy Land. At least, that is the exotic image the sugary black pepper evokes.
|Number of servings:||8' x 8' pan, 12 - 16 servings|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 12 ounces fine egg noodles
- 1/3 cup canola oil
- 6 large eggs
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 1/2 cups sugar
Put a pot of water to boil and cook the noodles just until tender. Rinse under cold water and drain well. Place in a bowl and toss with oil. Set aside.
In another bowl, mix the eggs with the salt and pepper. Add the noodles. Toss well.
In a small frying pan, over medium high heat, put the sugar on to caramelize. Using a heat resistant spatula, stir the sugar until it melts and starts to brown. When it is all melted and golden, remove from the heat and pour onto the noodles. Avoid getting any on the sides of the bowl.
Using the spatula, toss the sugar well with noodle mixture. Brittle pieces will break down and dissolve.
Grease an 8' by 8' baking dish. Pour the kugel mixture into the pan. Bake for about 25 minutes until it is very golden brown and set.
Remove from the oven and let rest for a few mintues. Serve hot, warm or at room temperature.
And that is how you make a Kosher Pareve Yerushalmi Kugel!
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Pareve Yerushalmi Kugel
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