Best 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:

• Preheat oven 350. 1. Cook noodles according to package directions. 2. Return the pot to a burner and pour ⅔ cup sugar in pot and top with oil, without mixing. 3. Cook on medium-high heat until it reaches an amber brown color and is bubbly. (Use a candy thermometer and wait until temperature reaches 320F) 4. Working very quickly, pour noodles back into the pot with sugar and oil. Mixing vigorously, add eggs, additional 3 tablespoons sugar, salt, and pepper. 5. Bake kugel mixture for 30 minutes or transfer into aluminum pot, 9x13 baking pan or bundt pan and bake. 6. Invert, slice and serve with Israeli pickles. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

YERUSHALMI KUGEL

Steps:

• Heat oven to 325 degrees. In a large pot of salted boiling water, cook noodles according to package instructions. Rinse and drain well. Return to pot and toss with 1 tablespoon oil to prevent sticking. Set aside.
• In a heavy skillet, combine sugar and 1/2 cup oil over medium heat. Cook, stirring constantly, until the sugar melts and turns amber brown, but not burned, about 10 to 15 minutes.
• Working quickly, pour the caramelized sugar over the cooked noodles and stir to combine. (Don't scrape the skillet.) The caramel will probably clump in places when it hits the noodles, and that is OK. It will melt as the kugel bakes. Let noodle mixture cool until warm, about 10 minutes.
• Add eggs and 2 1/4 teaspoons each salt and pepper to noodles. Stir to incorporate.
• In a 6-quart oven-safe pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high until very hot, but not smoking. Scrape egg-noodle mixture into the pot and smooth it into an even layer.
• Bake, uncovered, until kugel is dark golden and the top is slightly hardened and crusty, 1 hour 15 minutes to 1 1/2 hours.
• Transfer pot to a rack to cool for 30 minutes. Run a butter knife or offset spatula along the edges to loosen the kugel. Invert kugel onto the rack, then invert it again onto a serving platter so that the top - and lighter side - of the kugel faces up. Serve while still warm or at room temperature.

KUGEL YERUSHALMI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, 5 to 8 minutes. Drain and set aside.
• Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.
• Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned, about 10 minutes.
• Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with salt and pepper. Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings.
• Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy - about 1 hour for the baking dish, about 1 1/2 hours for the tube pan. Serve warm or at room temperature with roast chicken, meat, or cholent.