Super-Crunchy Yerushalmi Kugel
Share
- ✉
-
Author Notes: Ubiquitous in Jerusalem, Yerushalmi kugel is sweet from caramelized noodles and spicy from a generous amount of black pepper. Yerushalmi is sliced like pie, which yields a great ratio of crusty outsides to soft, custardy innards. My recipe is an adaptation of one from The World of Jewish Cooking. - Rivka
Serves 12
- 1 pound vermicelli noodles, broken in half
- 1/2 cup clarified butter or oil, but butter is better!
- 3/4 cups sugar
- 1 teaspoon salt
- 1 tablespoon freshly cracked pepper
- 6 eggs, beaten slightly
- Preheat oven to 350°. Bring a large pot of water to a boil, and cook noodles about 1 minute less than package recommends, until just this side of tender; rinse and drain.
- In a heavy skillet, combine clarified butter or oil and sugar over medium heat. Stir just until dissolved, then continue cooking but avoid stirring; swirl the pan to move the ingredients around. Cook until sugar is very dark but not burnt, about 10 minutes. Don't shorten this step: you really want the sugar to darken as much as possible without burning. When it's done, remove it from the heat.
- Immediately add noodles and stir to evenly coat noodles with caramel mixture. Season with salt and pepper -- feel free to start with less pepper, and taste and adjust seasoning; I like my kugel pretty spicy. Let noodles rest 10-15 minutes, until still warm but not hot. Add eggs and stir to combine.
- Grease 8-inch pie dishes, and split the mixture between the dishes. Bake 50 minutes-1 hour, until kugels are fully browned on the top and cooked through. Serve warm.
- This recipe was entered in the contest for Your Best Baked Pasta
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
over 3 years ago Rivka
It's served as a side with a savory main, but truthfully, it's amazing cold for breakfast too! Also, forgot to clarify that you're using two 8-inch pie dishes here.
over 3 years ago SmallKitchCara
Wow, that sounds just amazing--my kind of kugel. Do you eat it with savory things? or as dessert--or breakfast?