Jerusalem Peppery Kugel (Kugel Yerushalmi) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 200°F degrees. Bring 6 cups of water to boil in a pot, add 1/2 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.
2. Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well.
3. 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.
4. 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.
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