Shabbat Comfort Food

Last Friday we posted Oyfn Pripetchik… – In the Fireplace… with an unusual but interesting kugel recipe. Today we follow up with a very easy recipe for a great Yerushami Kugel. Truth is, I’ve never been a fan of this type of kugel, the idea of sweet pasta just doesn’t do it for me, but, last Monday at Chef Lévana‘s cooking demo I tasted this and was forced to change my mind:

Yerushalmi Kugel

Ingredients

• 1 pound thin noodles, any noodles (gluten-free will work too!)
• ⅔ cup vegetable oil
• Salt to taste
• 1 teaspoon ground pepper, or a little more to taste
• 1 tablespoon cinnamon
• 1 tablespoon vanilla extract
• 4 eggs
• 3/4 cup sugar or Sucanat
• 1/4 cup agave syrup
• 1/2 cup water

An individual portion of Chef Lévanas' Yerushalmi Kugel

Directions

1. Preheat oven to 350°F.
2. Boil the noodles until just barely tender. If you started with long noodles, cut through the whole pile with scissors until you get smaller pieces.
3. Place in a mixing bowl, and mix in the oil, pepper, cinnamon, vanilla, and eggs. Combine thoroughly.
4. Meanwhile, heat the sugar, agave and water in a small saucepan.
5. Reduce the flame to low and cook about 5 minutes, until the mixture turns a nice amber color (watch the cooking, don’t let the mixture burn).
6. Immediately add to the noodle mixture and stir to combine.
7. Pour the mixture into a greased 9 x 13-inch pan or a greased tube pan.
8. Bake about 1 hour, or a little longer, until the top looks set.

Delicious warm or at room temperature.

Enjoy, gentle reader, and have a gutten Shabbos, Shabbat shalom umevorach!

CS