RCI-EG.003.0159.002
Yerushalmi Kugel
Yerushalmi kugel is named after the city of Jerusalem. Legend has it that it originated in Jerusalem with the followers of the Vilna Gaon in the 18th century.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (200 g) noodles (egg noodles are preferred8 ozbut others work fine as well)
- ⅔ cup
- 4 Tbsp
- 1 unit
- – 2 tsp pepper1 unit
- 1 tsp
- 3 unit
Method
1
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente, then drain and set aside.
2
Heat 4 tablespoons of olive oil in a heavy-bottomed skillet over medium heat and add the sugar gradually, stirring constantly to combine and begin caramelizing the sugar.
10 minutes
3
Continue stirring as the sugar darkens to an amber color, watching carefully to avoid burning; this should take 5–10 minutes total.
4
Once the sugar reaches a deep amber caramel, carefully add the drained noodles to the skillet and toss well to coat them evenly with the caramel, stirring for 2–3 minutes.
3 minutes
5
Remove the skillet from heat and add the raisins, cinnamon, and pepper to the noodle mixture; stir until combined.
6
Crack the 3 eggs into a separate bowl and whisk them together, then pour the beaten eggs over the noodle mixture and stir thoroughly to distribute the egg throughout.
7
Transfer the mixture to a greased baking dish and spread it evenly.
8
Bake in a preheated 350°F (175°C) oven for 30–35 minutes until the top is golden brown and set.
35 minutes
9
Remove from the oven and allow to cool for 5 minutes before serving; the kugel should have a crispy caramelized exterior and soft, egg-bound noodles inside.