| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 4 1/2 | c | Water |
| 16 | oz | Thin noddles |
| 1 | Stick margarine; (1/2 cup) | |
| 1 | ts | Salt |
| 1 | c | Sugar |
| 1 | pn | Pepper; (more or less to taste) |
| 3 | tb | Oil |
| 3 | tb | Brown sugar |
| 2 | Eggs |
INSTRUCTIONS
The secret to Yerushalmi kugel is both the caramelized brown sugar and a peppery taste. Here's my recipe (very easy), just watch the brown sugar carefully, as it can burn really quickly. Source: Aunt Baila Preheat oven to 425* Boil 4 1/2 cups water, throw in 16 ounces thin noddles (do not drain!) Add margarine, salt, sugar and pepper. In a seperate pot, Caramelize oil & brown sugar. To caramelize: mix ingredients together, place over a low flame. Watch constantly and stir occasionally. When mixture bubbles and foams it's ready(usually about 15 minutes or so). Beat 2 eggs and add to noodle mixture. Then add caramerlized sugar. Place in a greased bunt pan and bake for 50 -60 minutes. Posted to JEWISH-FOOD digest by "Aliza Blizinsky" <alizab@hotmail.com> on May 05, 1998
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