YERUSHALMI KUGEL

FROM MY JEWISH LEARNING

Ingredients

1 16 oz package thin egg noodles
1/2 cup canola oil
1 cup sugar
6 eggs, beaten
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Yield:
10-12
Prep:
45 mins
Cook:
2 hrs
Total:
2 hrs 45 mins

Directions

Preheat oven to 350F. Cook noodles according to package directions; rinse and drain well. In a heavy skillet, combine oil and sugar over medium heat. Cook, stirring constantly, until sugar is very dark but not burnt, about 11-12 minutes. Remove from heat.

In a large bowl, quickly combine drained noodles and caramelized sugar. Stir to incorporate. Let cool at least 10 minutes, then add eggs, salt, and pepper and stir to combine. Grease the bottom and sides of a 6-quart soup pot or Dutch oven and pour noodle mixture into pot. Do not cover pot. Bake for 2 hours, or until kugel is very dark brown and top is crusty.

If you prefer a more traditional kugel, yielding flatter, square servings, bake in a greased 9″ x 13″ casserole for about 75 minutes.