Jerusalem Sweet and Spicy Noodle Kugel
When Ashkenazi Jewish people brought their traditional noodle kugel to Jerusalem sometime during the nineteenth century, it underwent a curious transformation.
Influenced by their Sephardic neighbors, eastern European cooks started to add lots of black pepper, which inter-played nicely with the sweet caramelized noodles. It is possible to bake the kugel in a cake pan or a casserole, but a tall ovenproof pot produces kugel with an eye-catching shape and airier texture.
Jerusalem Sweet and Spicy Noodle Kugel
14 oz. egg noodles (You can use any noodles or pasta you might have in your pantry.)
1/3 cup vegetable oil
1 and ½ cups sugar
4 eggs
1 tbs salt
1 tbs freshly ground pepper, or to taste
1 tsp ground cinnamon (optional)
- Cook the noodles in a pot with a large amount of salted boiling water according to the package instruction.
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Heat the vegetable oil in a tall non-stick, medium ovenproof pot. Add 1 cup of the sugar and melt until caramelized and golden brown (5 minutes over medium heat). Add the noodles and stir to coat. Remove from the heat, transfer to a bowl and let cool.
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In a separate bowl, beat the eggs with the remaining ½ cup sugar, the salt, pepper and cinnamon (if using) and pour over the noodles. Mix well.
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Return the mixture to the pot. Without stirring, cook over low heat until the edges begin to brown, about 15 minutes.
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Meanwhile preheat the oven to 350 degrees F (150C).
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Transfer the pot to the oven and bake for 2 to 3 hours.
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Cool slightly and flip onto a serving platter. Slice as you would a cake.
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Kugel can be served warm or at room temperature.
Enjoy!
For more great recipes from around the world, purchase your copy of The Ellis Island Immigrant Cookbook.
The cookbook is a 268-page spiral-bound book containing recipes from thirty-five countries. The recipes are introduced with family memories. The book also contains a History of Ellis Island, Chronology, Immigrant Food Memories.