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Jerusalem Kugel

Jerusalem Kugel

Eat like the Jerusalemites! An amazing dish!

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12 ounces thin noodles
½ cup oil
1 ½ cups sugar
6 eggs, lightly beaten
Salt and pepper to taste

In a 4-quart pot of boiling water, cook noodles 5 to 7 minutes, drain and rinse, place in a large bowl and set aside.

In a 1-quart saucepan combine oil and sugar, cook over low flame until sugar is liquid and brown, about 20 minutes. Pour caramelized sugar over noodles and set aside to cool.

Preheat oven to 350. place greased 9 by 13 inch baking pan to preheat as well.

Add eggs to cooled mixture and season with salt and pepper. Mix well. Pour into preheated pan and bake for 1 hour.

USE: 4-quart saucepan
1-quart saucepan
9 by 13 inch baking pan
YIELDS: 16 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Discussion (4)
September 30, 2012
Gluten-free
Can this be made with gluten-free noodles? Rice noodle? Potato noodle?
Debbie
NY
October 11, 2011
Re: Jerusalem Kugel
This is very simplistc, looks good and am definitely going to try it. Hopefully it will taste good with wide lokshen.
Do you have a loksen kugel with wide lokshen and cottage cheese for dairy dishes..
Thank you.
Fran
Kingston
October 10, 2011
Kugel
Oops, forgot to add that I also add shredded peeled apples to this dish.
Marla Shapiro
Vacaville, Ca
jewishsolano.com
October 10, 2011
Kugel
My beloved father in law taught me to make this dish over 30 years ago but I have modified it a bit by eliminating the oil and adding toasted slivered almonds and cinnamon. All of my children love this dish even though they are all adults now! It is delicious warm or cold.
Marla Shapiro
Vacaville, Ca
jewishsolano.com
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