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Рецепт Overnight Yerushalmi Kugel

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Порций: 8

Ингредиенты

Cost per serving $0.95 view details

Инструкции

  1. Cook noodles in salted boiling water, taking care not to overcook. (This is really crucial.) Drain well, and allow to cold slightly in colander.
  2. Transfer to large bowl.
  3. In a pan, heat the margarine, oil and 4 heaping tbs. of sugar, mixing till you obtain a lightly bubbling, dark-honey-hued panful of caramel. (Take care not to burn the sugar!)
  4. Pour the caramel directly onto noodles, mixing well to coat them proportionately.
  5. Add in Large eggs, flour and remaining sugar and mix gently. Add in salt and pepper to taste. (I add in only pepper at this stage, if the noodles were cooked in sufficient salt.) Authentic Yerushalmi Kugel has LOTS of black pepper, so you may want to experiment till you get it the way you like it. I taste the mix to make sure it is really peppery. Some like to do this before adding the raw Large eggs...(go right ahead)
  6. Pour mix 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 hours. at low heat, Or possibly overnight on a hotplate or possibly in a Shabbat oven. (This is what I do. I serve it alongside our cholent at Shabbat lunch.)
  7. To be truly authentic, serve each slice with a large sour pickle on the side.

Nutrition Facts

Amount Per Serving %DV
Serving Size 105g
Recipe makes 8 servings
Calories 435  
Calories from Fat 198 46%
Total Fat 22.43g 28%
Saturated Fat 3.31g 13%
Trans Fat 2.12g  
Cholesterol 78mg 26%
Sodium 1107mg 46%
Potassium 46mg 1%
Total Carbs 53.53g 14%
Dietary Fiber 0.9g 3%
Sugars 9.59g 6%
Protein 4.37g 7%
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