Name: Overnight Yerushalmi Kugel
Ingredients: 400 g Thin noodles; 1 tb Salt; 100 g Margarine; 6 tb Oil; 6 Heaping tbs. sugar; 3 Eggs; lightly beaten; 3 tb Flour (I use whole wheat); Salt and black pepper; to taste

We, the unclean, are not just washed; we are in the Holy One forever. We, the rebellious, are not just pardoned; we are in the King forever. We, the sad, are not just encouraged; we are in the Blessed One forever. We, the defeated, are not just empowered; we are in the Victor forever. We, the confused, are not just instructed; we are in the Sage forever. This is radical reconciliation, full provision, an astounding advantage. This is how the Jesus who lived 2000 years ago becomes our living Friend and Power today - union with Christ. God announces to us that He has relocated us in His universe of grace. We are no longer outside Christ, and now not just before Christ or near Christ or beneath Christ, but in Christ. Let’s inhale deeply from this new environment.

Lewis Smedes

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		8	Servings

INGREDIENTS

400	g	Thin noodles
1	tb	Salt
100	g	Margarine
6	tb	Oil
6		Heaping tbs. sugar
3		Eggs; lightly beaten
3	tb	Flour (I use whole wheat)
		Salt and black pepper; to taste

INSTRUCTIONS

Source: 100 Savory Casseroles by Nira Rousso (Hebrew)
Cook noodles in salted boiling water, taking care not to overcook. (This is
really crucial.) Drain well, and allow to cool slightly in colander.
Transfer to large bowl.
In a pan, melt the margarine, oil and 4 heaping tbs. of sugar, mixing until
you obtain a lightly bubbling, dark-honey-hued panful of caramel. (Take
care not to burn the sugar!)
Pour the caramel directly onto noodles, mixing well to coat them evenly.
Add eggs, flour and remaining sugar and mix gently. Add salt and pepper to
taste. (I add only pepper at this stage, if the noodles were cooked in
enough salt.) Authentic Yerushalmi Kugel has LOTS of black pepper, so you
may want to experiment until you get it the way you like it. I taste the
mixture to make sure it is really peppery. Some like to do this before
adding the raw eggs...(go right ahead)
Pour mixture into oiled baking pan (I use a large, low rectangular pan, but
you can also use a round tube pan, for a higher kugel.) Bake for 3 hrs. at
low heat, OR overnight on a hotplate or in a Shabbat oven. (This is what I
do. I serve it alongside our cholent at Shabbat lunch.)
To be truly authentic, serve each slice with a large sour pickle on the
side.
Posted to JEWISH-FOOD digest V97 #229 by Gital Poupko <gital@temple.co.il>
on Aug 11, 1997

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