Jerusalem Kugel RecipeOrigin: Jewish Period: Traditional |
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The Kugel is a traditional Jewish recipe that's traditionally served from a single large pot. This version is the Jerusalem Kugel which uses fine noodles and combines sweet and peppery flavours. It makes an excellent meal with itself, but also makes a wonderful accompaniment to meat or fish-based main courses. Ingredients
900g thin noodles or vermicelli Jerusalem Kugel Preparation:Method:Bring a large pan of lightly-salted water to the boil, add the noodles and cook until tender (about 8 minutes). Drain and set aside. Heat the oil in a large saucepan on very low heat, add the sugar and stir to dissolve. Continue cooking until the sugar is dark brown (but not burnt) [will take about 10 minutes] and keep stirring all the time. Immediately add the noodles to the pan stirring them in to coat evenly. Take the pan off the heat and season liberally with the salt and pepper. Leave to cool until lukewarm (will take about a quarter of an hour) then add the eggs. Spoon the mixture into a well-greased 22cm x 32cm baking pan and place in the centre of an oven pre-heated to 180°C and bake until golden and crispy (about 1 hour). Serve warm at room temperature to accompany meat dishes. |
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