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:
- 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
- Preheat oven to 350°F.
- 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.
- Place in a mixing bowl, and mix in the oil, pepper, cinnamon, vanilla, and eggs. Combine thoroughly.
- Meanwhile, heat the sugar, agave and water in a small saucepan.
- 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).
- Immediately add to the noodle mixture and stir to combine.
- Pour the mixture into a greased 9 x 13-inch pan or a greased tube pan.
- 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!