Jerusalem Kugel

  1. In a large pot of salted boiling water, cook the noodles according to package directions; drain well, toss with 1 tablespoon vegetable oil to prevent sticking, return to the pot, and reserve.
  2. In a medium saucepan combine the 2/3 cup oil with the sugar and cook over medium-low heat, swirling occasionally, making sure to watch for any signs of burning.
  3. This will not be like a regular caramel; parts will turn very dark brown, and it is likely that around the edges the sugar will take a while to dissolve.
  4. Most likely, the sugar and the oil will never fully unify.
  5. It will look sort of like an amorphous wave of very dark brown soft-ball-stage candy, separated from a translucent oil slick.
  6. But thats OK.
  7. The darker the darker the caramel, the darker the kugel.
  8. Go ahead and dump the caramel into the noodles and stir, noticing how parts of the caramel harden immediately.
  9. Do not freak out; simply turn the flame onto medium-low and warm the noodles, stirring, until the caramel dissolves, about 10-12 minutes.
  10. Remove from heat and cool to room temperature.
  11. Preheat the oven to 375F.
  12. Stir in the eggs, pepper and salt.
  13. In a 5 or 6-quart stockpot, heat the remaining 4 tablespoons oil until very hot but not smoking.
  14. Add the egg-noodle mixture; do not stir, and let it cook on the stovetop, noting how the edges begin to darken, for 7-8 minutes.
  15. Transfer to the oven and bake until the top is slightly hardened, for about 1 hour.
  16. Cool for 30 minutes, invert onto a serving platter, and either serve immediately or allow to cool completely.
  17. If you wait, the outer shell of the kugel will be chewy-crunchy.

thin egg noodles, vegetable oil, eggs, sugar, freshly ground black pepper, kosher salt

Taken from www.foodrepublic.com/recipes/jerusalem-kugel-recipe/ (may not work)

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