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
PASSOVER YERUSHALMI KUGEL
Make and share this Passover Yerushalmi Kugel recipe from Food.com.
Provided by Mirj2338
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cooked the peeled potatoes until tender but not soft.
- Drain and mash.
- Add 4 eggs, 1 teaspoon of oil and a little salt.
- Prepare a pot by spreading oil on sides and bottom.
- Heat.
- When oil is hot, pour in the potato mixture.
- Cook for at least 1/2 hour on top of stove on a small flame until the sides are browned and kugel has risen in bulk.
- Cool until completely cold.
- Turn over.
- Bake on other side in same pot 1/4 to 1/2 hour.
Nutrition Facts : Calories 357.9, Fat 8.9, SaturatedFat 1.8, Cholesterol 141, Sodium 67.1, Carbohydrate 59.7, Fiber 7.5, Sugar 2.9, Protein 11.1
PASSOVER ZUCCHINI KUGEL RECIPE - (4.2/5)
Provided by Steve-3
Number Of Ingredients 11
Steps:
- Preheat the oven to 375º. Trim the zucchini and cut on the diagonal into ¼ inch thick slices. In a large pot over high heat, bring 2 quarts of salted water to a boil. Boil the zucchini until tender, about 2 minutes. Drain the zucchini in a colander, rinse under cold water, and drain again. Blot dry with paper towels. Place the zucchini slices in a mixing bowl; set aside. In a large nonstick skillet over medium heat, heat the oil; add the onion and garlic and cook over medium heat until soft but not brown, about 4 minutes. Add the onion mixture to the zucchini. Stir the eggs, egg whites, and herbs in the zucchini mixture. Stir in the matzo meal and slat and pepper to taste. Transfer the mixture to an 8x8 inch baking dish, lightly greased with cooking spray. Bake until the kugel is set and the top is golden brown, about 45 minutes. Cut into squares for serving.
KUGEL YERUSHALMI
Provided by Gil Marks
Categories Pasta Brunch Side Bake Hanukkah Kid-Friendly Rosh Hashanah/Yom Kippur Fall Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 10
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, 5 to 8 minutes. Drain and set aside.
- Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.
- Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned, about 10 minutes.
- Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with salt and pepper. Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings.
- Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy - about 1 hour for the baking dish, about 1 1/2 hours for the tube pan. Serve warm or at room temperature with roast chicken, meat, or cholent.
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