RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Jerusalem Kugel #1 - pareve
The following exemplifies the fact that this slow-cooking dish was innovated by Orthodox Jews to accommodate the sabbath. In this recipe, the contrasts between the sweet ingredients and the black pepper give it an interesting effect. 1 lb (1/2 kilo) fine egg noodles (or spaghetti, or vermicelli) 1 cup oil 1 cup sugar 1 heaping Tbsp freshly ground black pepper 1 tsp salt cinnamon (to taste; optional) 5 eggs, beaten 1/2 cup raisins (optional) Cook the noodles. Put the oil and sugar in a frying pan and place on medium flame/heat, mixing as little as possible, for about 10 minutes or until the sugar has caramelized to an amber color. Pour this into the noodles and mix well to coat throughly. Add the beaten eggs, seasonings and raisins Mix thoroughly. Turn into an oiled, heavy pot or baking dish and press down on the entire mixture to compact it. Cover with aluminum foil. Bake at 90 C/190 F for 4-6 hours. Variations: -Fry an additional handful of noodles in oil until brown. Add to cooked mixture for contrasting texture. -Put half of mixture into baking container. Place kishke on top. Cover with remaining mixture. -For a dairy meal, use 200 grams/about 7 oz. clarified butter in place of the oil.
