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The Whole Foods Kosher kitchen

Yerushalmi Kugel Recipe

Posted on 27th of January, 2011 by Lévana

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Yerushalmi Kugel

A great Jewish favorite, and a real showcase in Israeli synagogues at Kiddush time: I have seen two burly men flip an enormous pot of it onto a gigantic counter, then slice it across its whole diameter in two or three places with a knife about three feet long (promise!), then cut through the whole stack of disks from top to bottom, in hundreds of cubes. It reminded me of Gulliver’s travels. I remember thinking, what a pity it’s Shabbos and we can’t take pictures of this phenomenon! Then after I watched all the hard work, and inhaled the wonderful whiffs that filled the room, I watched it disappear in minutes, barely getting the time to get a piece of the wonderful stuff for myself.

The trademark of Yerushalmi kugel is the caramelized sugar-oil mixture (high maintenance: first hurdle), then combining that mixture with the other ingredients (a real nuisance, as the hot sugar-oil mixture seizes and hardens, and resists combining with the rest of the ingredients: second hurdle). I tried with caramelizing the sugar in water, which is the usual way of making caramel and then combining the caramel with the remaining ingredients, and found it much easier to make the dish this way, and every bit as delicious.

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

Instructions:

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.

Image via cookkosher.com

Filed under: Gluten Free Recipes, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods Recipes, Natural Foods Recipes, Pasta Recipes, Pudding Recipes, Recipes, Vegetarian Recipes, Yerushalmi Kugel Recipes

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5 Questions

  1. Helen, on Said:

    I made this for the meal before Yom Kippur. It was so delicious served with brisket. And the leftovers were wonderful too. I found this recipe to be quite easy, as long as you’re paying attention to the pot when caramelizing.

    Reply
  2. Denise Chesner, on Said:

    Thanks, I always wondered if yerushalmi kugel could be made this way. I thought it might be cheating, but if you say its just as good, I am all for it. Can you comment on the addition of agave syrup? What does it add to the recipe and can I substitute something.

    Reply
    • Lévana, on Said:

      Denise yes it is delicious. Agave affords me to use an all-natural sweetener. The taste is totally neutral. Substitution: good old sugar!