All you've wanted to know about Yerushalmi kugel *
* but were embarrassed to ask your Jerusalemite
The traditional way calls for three pots, one of them a sticky
mess to clean, especially on a busy Friday. Try this new one-
pot method. Good pot luck.
This is a double recipe with two packages of noodles. Make two
and freeze one, or let the kids eat the extra batter for Friday
lunch. Delicious as is.
2 packages kugel noodles (400 gr. each, thin but not soup
1 cup oil
1 cup sugar
11 cups water
16 teaspoons sugar
6 teaspoons salt
2 scant tablespoons black pepper
1. In a large (5 qt.) pot, heat up 1 cup oil and 1 cup sugar
until brown. Before bubbles form, turn off flame and wait 3-4
minutes to avoid shpritzing. [Keep kids away, in any case,
until you're a pro.]
2. Pour 11 cups water into this pot and turn on large flame.
Bring to a boil, add 16 teaspoons sugar [measure it once to see
how much this is! I'm just translating], salt and pepper.
3. When this is boiling and the original caramel mixture has
entirely dissolved, add the noodles. Turn off fire, mix well,
cover pot. (You needn't cook them!)
4. Let sit for about 20-30 minutes until noodles have absorbed
all the water, which will be cooked by the retained heat.
5. Remove cover and add 5 eggs. Mix very well.
6. Pour mixture onto sheet of wax paper, slightly oiled, in a
high edged pan. Wax paper should run up the sides, too. Bake
for about an hour in heated oven at 180 degrees C.
Give your neighbor a taste and ask her if it's the real