Best Yerushalmi Kugel Noodle Pudding Recipes

Kugel Yerushalmi image

Provided by Gil Marks

Yield Serves 10

Number Of Ingredients 6

1 pound thin noodles or vermicelli
2/3 cup vegetable oil
3/4 cup sugar
about 1 teaspoon salt
1/2 to 1 1/2 teaspoons ground black pepper
6 large eggs, lightly beaten

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.

Yerushalmi Kugel image

Provided by Melissa Clark

Time 3h

Yield 8 servings

Number Of Ingredients 6

2 1/4 teaspoons kosher salt, plus more as needed
1 (12-ounce) package thin egg noodles (or use angel hair pasta)
1/2 cup plus 3 tablespoons neutral oil, such as grapeseed, sunflower or vegetable
1 1/4 cups granulated sugar
6 large eggs, beaten
2 1/4 teaspoons freshly ground black pepper

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.