Best Kugel Yerushalmi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

YERUSHALMI KUGEL



Yerushalmi Kugel image

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

2 1/4 teaspoons kosher salt, plus more as needed
1 (12-ounce) package thin egg noodles (or use angel hair pasta)
1/2 cup plus 3 tablespoons neutral oil, such as grapeseed, sunflower or vegetable
1 1/4 cups granulated sugar
6 large eggs, beaten
2 1/4 teaspoons freshly ground black pepper

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.

KUGEL YERUSHALMI



Kugel Yerushalmi image

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

1 pound thin noodles or vermicelli
2/3 cup vegetable oil
3/4 cup sugar
about 1 teaspoon salt
1/2 to 1 1/2 teaspoons ground black pepper
6 large eggs, lightly beaten

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.

JERUSALEM PEPPERY KUGEL (KUGEL YERUSHALMI)



Jerusalem Peppery Kugel (Kugel Yerushalmi) image

This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's "Foods of Israel Today" cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour.

Provided by blucoat

Categories     Lunch/Snacks

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 6

2 1/2 teaspoons salt
12 ounces capellini or 12 ounces other thin spaghetti
1/2 teaspoon fresh ground black pepper
3 large eggs, lightly beaten
1 cup sugar
1/3 cup vegetable oil

Steps:

  • Preheat oven to 200°F degrees. Bring 6 cups of water to boil in a pot, add ½ teaspoon of the salt and cook pasta for about 5 minutes, or until al dente. Drain, rinse in cold water, and place in a bowl.
  • Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well.
  • Heat oil in a small saucepan and add remaining 1/3 cup of the sugar. Mix well and cook over medium heat, stirring constantly, until sugar melts and starts to turn brown. Keep an eye on this, for once it begins to color, it will get dark quickly. Pour caramelized sugar over pasta, mixing well. Don't worry if some of the caramel hardens, it will soften later.
  • Grease a Bundt pan or a a 9 x 13 baking dish.and pour spaghetti inches Cover with tin foil and bake in the middle rack of the oven for 2 hours. If you like a crustier top, take the foil off for the last half hour of cooking.

Nutrition Facts : Calories 241.8, Fat 7.7, SaturatedFat 1.2, Cholesterol 52.9, Sodium 503.4, Carbohydrate 38, Fiber 0.9, Sugar 17.2, Protein 5.3

JERUSALEM SWEET-HOT NOODLE CASSEROLE/ YERUSHALMI KUGEL



Jerusalem Sweet-Hot Noodle Casserole/ Yerushalmi Kugel image

This is a very unique dish that can be found all over Jerusalem. It is a noodle casserole with carmelized sugar and lots of black pepper. Serve this warm as a different kind of side dish. I originally got this recipe from a community cookbook that was given to me along with all the other brides that got married that same year. Recipe is from Susie Gale with only a minor change.

Provided by scancan

Categories     African

Time 1h20m

Yield 1 kugel/casserole, 12 serving(s)

Number Of Ingredients 8

12 ounces short extra-fine noodles (can also break uncooked vermicelli)
3/4 cup oil
1 cup sugar
3 eggs, beaten
1/2 teaspoon cinnamon
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon black pepper

Steps:

  • Cook and drain noodles except for about 3 tablespoons of water. Cover and set aside.
  • Boil the white sugar and oil. When the oil begins to separate and turn a deep brown and mushroom up a bit add the noodles stirring constantly. Make sure all the noodles turn brown.
  • Mix in eggs, cinnamon, brown sugar, salt and pepper again stirring constantly.
  • Pour noodle mixture into baking pan and bake at 375 for about an hour or until the top is slightly crispy.
  • Serve warm.

Nutrition Facts : Calories 382.6, Fat 16.1, SaturatedFat 2.5, Cholesterol 76.8, Sodium 127.6, Carbohydrate 55.1, Fiber 1, Sugar 34.9, Protein 5.6

PASSOVER YERUSHALMI KUGEL



Passover Yerushalmi Kugel image

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

4 1/2 lbs potatoes
4 eggs
1 teaspoon oil
salt
2 tablespoons oil

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

YERUSHALMI KUGEL



Yerushalmi Kugel image

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

1 (12 ounce) package thin egg noodles
4 eggs
1 teaspoon salt
2 teaspoons ground black pepper
1 1/2 cups sugar
1/2 cup oil

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

YERUSHALMI KUGEL (NOODLE PUDDING)



YERUSHALMI KUGEL (NOODLE PUDDING) image

Categories     Cake     Pasta     Hanukkah     Passover     Rosh Hashanah/Yom Kippur

Yield 10 to 12 Servings

Number Of Ingredients 6

One 16-oz. package thin egg noodles
1/2 cup canola oil
1 cup sugar
6 eggs, beaten
1 1/2 teaspoons kosher salt
1 tablespoon finely ground black pepper

Steps:

  • Preheat oven to 350°F. Cook noodles according to package directions; rinse and drain well. In a heavy skillet, combine oil and sugar over medium heat. Cook, stirring constantly, until sugar is very dark but not burnt, about 11-12 minutes. Remove from heat. In a large bowl, quickly combine drained noodles and caramelized sugar. Stir to incorporate. Let cool at least 10 minutes, then add eggs, salt, and pepper and stir to combine. Grease the bottom and sides of a 6-quart soup pot or Dutch oven and pour noodle mixture into pot. Do not cover pot. Bake for 2 hours, or until kugel is very dark brown and top is crusty.

Related Topics