We’re back in the kitchen, and this week we’re making Yerushalmi Kugel!
Peppery, sweet, dark, and crispy, this classic flavor combination will blow you away.
YERUSHALMI KUGEL
Yield: 10–12 servings
Ingredients:
1 cup sugar
½ cup canola oil
1 package (16 oz.) thin egg noodles
1 teaspoon freshly ground black pepper
1½ teaspoons kosher salt
6 eggs, beaten
Instructions:
Preheat your oven to 350°F.
Cook the noodles according to the package directions. Rinse and drain them very well.
In a heavy skillet, combine the oil and sugar over medium heat. Cook for approximately 11–12 minutes, stirring constantly, until the sugar becomes very dark and caramelized, but not burnt.
Remove the skillet from the heat.
Place the drained noodles into a large bowl and quickly pour the caramelized sugar mixture over them. Stir well until the noodles are evenly coated. Allow the mixture to cool for at least 10 minutes.
Add the beaten eggs, salt, and black pepper. Mix until fully combined.
Grease the bottom and sides of a 6-quart soup pot or Dutch oven. Pour the noodle mixture into the pot and bake for 1 hour.
Turn off the oven and leave the kugel inside for an additional 30 minutes, until it is very dark brown with a crispy, crusty top.
Let it cool slightly, slice, and enjoy!
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