YERUSHALMI KUGEL
A specialty of Jerusalem, this dark, dense kugel is bound by eggs and caramel, and sharpened with loads of black pepper. In this recipe, adapted from the cookbook author Adeena Sussman, the edges crisp as it bakes, providing a crunchy contrast to the soft, springy noodles inside. Don't stray from the pan while the sugar is caramelizing, or it may burn in spots. Serve it in wedges, either warm or at room temperature. Leftover Yerushalmi kugel will keep for at least five days in the fridge, and reheats well in a 350-degree oven.
Provided by Melissa Clark
Categories noodles, main course
Time 3h
Yield 8 servings
Number Of Ingredients 6
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.
YERUSHALMI KUGEL
Make and share this Yerushalmi Kugel recipe from Food.com.
Provided by hennyww
Categories Kosher
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cook egg noodles according to package directions. Strain and set aside to cool.
- In a small 1 quart saucepan, dissolve the sugar and oil over low heat. Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes).
- Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking).
- Let cool to room temperature so as not to cook eggs.
- Mix eggs with salt and pepper and add to nodle miter. Mix well.
- Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.
Nutrition Facts : Calories 311.9, Fat 12, SaturatedFat 2, Cholesterol 94.4, Sodium 223.3, Carbohydrate 45.7, Fiber 1, Sugar 25.6, Protein 6.2
JERUSALEM PEPPERY KUGEL (KUGEL YERUSHALMI)
This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's "Foods of Israel Today" cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour.
Provided by blucoat
Categories Lunch/Snacks
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 241.8, Fat 7.7, SaturatedFat 1.2, Cholesterol 52.9, Sodium 503.4, Carbohydrate 38, Fiber 0.9, Sugar 17.2, Protein 5.3
JERUSALEM KUGEL
I tried many variations and finally came up with what I thought was 'just right'. So naturally, I lost the final recipe! Hope this one is the winner!
Provided by baezus
Categories Kosher
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to al dente directions of package. Drain and rinse in cold water. Drain well. Place in pot or bowl.
- Prepare caramel by heating 1/3 cup of oil and 1/3 cup of sugar in a small non-stick pan or pot. Cook on high flame, stirring continually with a wooden or candy spoon until the sugar is completely melted and looks like a dark brown liquid.
- Pour hot caramel over the noodles stirring with wooden spoon.
- Add eggs, 3/4 cup sugar, cinnamon, and black pepper to noodles. Toss well.
- Transfer to a greased casserole and cover with a lid or foil. Bake 1 hour 15 minutes in preheated oven 350 degrees.
- To serve, turn out onto a serving plate and slice as a cake.
Nutrition Facts : Calories 254.6, Fat 8.2, SaturatedFat 1.4, Cholesterol 70.5, Sodium 24.9, Carbohydrate 39.8, Fiber 1.1, Sugar 18.7, Protein 5.8
More about "jerusalem kugel recipes"
JERUSALEM KUGEL - EAT LIKE THE JERUSALEMITES! AN AMAZING …
From chabad.org
Cuisine IsraeliCategory Side Dish
JERUSALEM KUGEL RECIPE - FOOD REPUBLIC
From foodrepublic.com
Author Food RepublicEstimated Reading Time 3 mins
CARAMELIZED NOODLE AND PEPPER YERUSHALMI KUGEL RECIPE …
From thespruceeats.com
YERUSHALMI KUGEL - JAMIE GELLER
From jamiegeller.com
YERUSHALMI KUGEL - THE TASTE OF KOSHER
From thetasteofkosher.com
JERUSALEM KUGEL | WHAT JEW WANNA EAT
From whatjewwannaeat.com
YERUSHALMI KUGEL | JERUSALEM KUGEL RECIPE - JAMIE GELLER
From jamiegeller.com
JERUSALEM KUGEL RECIPE ADAPTED RECIPES BY ADEENA SUSSMAN …
From images.shulcloud.com
JERUSALEM KUGEL – YERUSHALMI KUGEL - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
RANI: FUN DAIRY FOOD AT JERUSALEM'S FIRST STATION - REVIEW
From jpost.com
RECIPE: JERUSALEM KUGEL - THE NEW YORK TIMES
From nytimes.com
A KUGEL THAT’S SAVORY AND SWEET (AND CRISPY, TOO)
From nytimes.com
YERUSHALMI KUGEL, SWEET AND SAVORY – KOSHER FROM JERUSALEM
From kosherfromjerusalem.com
KUGEL - WIKIPEDIA
From en.wikipedia.org
JERUSALEM KUGEL - AISH.COM
From aish.com
YERUSHALMI KUGEL – EASY RECIPE WITH NO BOILING SUGAR!
From family-friends-food.com
RECIPE | JERUSALEM KUGEL - MOMENT MAGAZINE
From momentmag.com
KUGEL! - AISH.COM
From aish.com
KUGEL RECIPES - JAMIE GELLER
From jamiegeller.com
#time-to-make #course #main-ingredient #preparation #side-dishes #pasta #kosher #vegetarian #dietary #low-sodium #low-in-something #pasta-rice-and-grains #4-hours-or-less
You'll also love