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Add a photoServings: 8
Ingredients
- 400 gm Thin noodles
- 1 Tbsp. Salt
- 100 gm Margarine
- 6 Tbsp. Oil
- 6 x Heaping tbs. sugar
- 3 x Large eggs, lightly beaten
- 3 Tbsp. Flour (I use whole wheat)
- Â Â Salt and black pepper, to taste
Directions
- Cook noodles in salted boiling water, taking care not to overcook. (This is really crucial.) Drain well, and allow to cold slightly in colander.
- Transfer to large bowl.
- In a pan, heat the margarine, oil and 4 heaping tbs. of sugar, mixing till you obtain a lightly bubbling, dark-honey-hued panful of caramel. (Take care not to burn the sugar!)
- Pour the caramel directly onto noodles, mixing well to coat them proportionately.
- Add in Large eggs, flour and remaining sugar and mix gently. Add in salt and pepper to taste. (I add in only pepper at this stage, if the noodles were cooked in sufficient salt.) Authentic Yerushalmi Kugel has LOTS of black pepper, so you may want to experiment till you get it the way you like it. I taste the mix to make sure it is really peppery. Some like to do this before adding the raw Large eggs...(go right ahead)
- Pour mix into oiled baking pan (I use a large, low rectangular pan, but you can also use a round tube pan, for a higher kugel.) Bake for 3 hours. at low heat, Or possibly overnight on a hotplate or possibly in a Shabbat oven. (This is what I do. I serve it alongside our cholent at Shabbat lunch.)
- To be truly authentic, serve each slice with a large sour pickle on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 8 servings | |
| Calories 435 | |
| Calories from Fat 198 | 46% |
| Total Fat 22.43g | 28% |
| Saturated Fat 3.31g | 13% |
| Trans Fat 2.12g | |
| Cholesterol 78mg | 26% |
| Sodium 1107mg | 46% |
| Potassium 46mg | 1% |
| Total Carbs 53.53g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.59g | 6% |
| Protein 4.37g | 7% |
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