Yerushalmi Kugel – Kosher By Gloria
Yerushalmi Kugel was created within the 1700’s in Jerusalem. Joan Nathan writes in her ebook: “The Jewish Vacation Kitchen” that Yerushalmi Kugel comes from the Gaon of Vilna and his followers. This reality is personally intriguing. My Aunt Hilda, my Father’s older sister, all the time advised me that by some means we had been associated to the Gaon of Vilna.
On the similar time. I used to be Joan Nathan’s recipe, I used to be additionally Adeena Sussman’s recipe for Yerushalmi Kugel in her ebook “Sababa”. Taking slightly bit from one and slightly bit from the opposite, I got here up with a recipe that was less complicated for me to comply with. I had no thought if it was going to work. Changing a failed kugel with rice was going to be the reply. As newbie’s luck would have it; I unmolded it on to a platter. It labored! Everybody cherished it.
Whereas I do know that that is imagined to be a candy and peppery kugel, I diminished the quantity of pepper in my recipe as a result of most of my group don’t like recipes with a number of pepper. They like the candy caramel. Nonetheless you do it, this kugel makes a stupendous presentation and is scrumptious.
Observe: The massive Yerushalmi Kugel makes a stupendous presentation; however may be irritating to chop. I made a decision to attempt to make them into minis, Guess what-it labored. Solely quarter-hour within the oven and the mini Yerushalmi kugels had been completed and scrumptious.
Warning: Sugar and water start to caramelize slowly; however when the method begins the caramel browns in a short time. It continues caramelizing even whenever you take away it from the warmth. Watch it fastidiously!
For one more non dairy noodle kugel recipe click on on the hyperlink: Noodle Pudding with Apples
Prep time: half-hour
Yerushalmi Kugel
By
Printed: September 26, 2024
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Yield:
- 10×4 tube pan (12-16 Servings)
Elements
- vegetable oil spray
- 3 cups sugar
- 2/3 cup water
- 2 teaspoons kosher salt for boiling noodles
- 24 ounces further superb noodles
- 6 giant eggs
- 2/3 cup vegetable oil
- 1 tablespoon cinnamon
- 2 teaspoons black pepper
- 1 1/2 tablespoons coarse sea salt for mixing into cooked noodles
Gear
- 1 deep saucepan
- 1 sweet thermometer
- 1 lengthy dealt with wood spoon
- 1 medium mixing bowl
- 1 giant colander
- 1 whisk
- 1 10 x 4 inch tube pan or 2 muffin pans for 12 muffins every
- 1 lengthy slim spatula or lengthy knife
Instructions
- Connect sweet thermometer to aspect of saucepan. Pour in sugar. Pour water on high of sugar. Do not stir; simply swirl it round. Flip the warmth on excessive so water boils; then scale back it a bit so it will not burn and you do not get spattered. You will see the sugar crystallizing across the sides of the pan. The caramel takes about 14 minutes to show medium darkish brown-about 350° on the thermometer. Flip off the warmth. The caramel will proceed to darken by itself.
- Fill giant pot with water. Add 2 teaspoons of kosher salt Deliver to a boil. Add 24 ounces of superb noodles. Stir. Boil about 4 minutes till noodles are al dente. Fastidiously, pour noodles right into a colander and rinse with heat water. If the pot is just too heavy to hold; take a superb strainer and take away the noodles from the water and place them within the colander to rinse and drain. Pour water out of the pot and put noodles again in. Pour caramel over the noodles and blend properly.
- Whereas noodles are cooling, whisk eggs briskly. Add cinnamon, pepper, oil and coarse sea salt to it and whisk once more. Add to caramel and noodles. Combine completely. Pour all into ready tube pan or 1/3 cup noodle combination into muffin pans. Place on backside stage of oven and bake for 90-120 minutes till the highest is darkish brown and caramelized. The mini kugels are completed in quarter-hour. Take away from oven. Wait a couple of minutes for caramel and oil to soak up into the kugel.
- Have your serving plate prepared. Take the lengthy dealt with spatula and run it across the exterior of the kugel and across the middle tube. Fastidiously, place the serving plate excessive of the baking pan and invert shortly. The kugel ought to slip proper out. Serve scorching.
For the mini kugels: run a pointy knife or spatula across the fringe of the kugels and raise them out-one by one.
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