Best 4 Jerusalem Sweet Hot Noodle Casserole Yerushalmi Kugel Recipes
In the realm of culinary delights, Jerusalem Sweet Hot Noodle Casserole, also known as Yerushalmi Kugel, stands as a testament to the rich cultural heritage of Jewish cuisine. Originating in the heart of Jerusalem, this delectable casserole has captivated taste buds for generations with its harmonious blend of sweet and savory flavors. Prepared using a unique combination of sweet noodles, hot spices, and a medley of aromatic ingredients, this dish embodies the essence of comfort food. Our comprehensive guide offers a collection of three distinct recipes, each presenting a unique interpretation of this classic casserole. From a traditional rendition that stays true to its roots to a modern twist infused with contemporary flavors, these recipes cater to diverse culinary preferences. Embark on a culinary journey to discover the secrets behind this beloved dish and create a memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
YERUSHALMI KUGEL
This iconic Kugel straight from the streets of Jerusalem can be made at home without burning your pots. Get our simple recipe.
Provided by Jamie Geller
Categories Kugel Recipes, Side Dish
Time 55m
Yield 8-10
Number Of Ingredients 6
Steps:
- Preheat oven 350. 1. Cook noodles according to package directions. 2. Return the pot to a burner and pour ⅔ cup sugar in pot and top with oil, without mixing. 3. Cook on medium-high heat until it reaches an amber brown color and is bubbly. (Use a candy thermometer and wait until temperature reaches 320F) 4. Working very quickly, pour noodles back into the pot with sugar and oil. Mixing vigorously, add eggs, additional 3 tablespoons sugar, salt, and pepper. 5. Bake kugel mixture for 30 minutes or transfer into aluminum pot, 9x13 baking pan or bundt pan and bake. 6. Invert, slice and serve with Israeli pickles. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
Nutrition Facts :
JERUSALEM SWEET-HOT NOODLE CASSEROLE/ YERUSHALMI KUGEL
This is a very unique dish that can be found all over Jerusalem. It is a noodle casserole with carmelized sugar and lots of black pepper. Serve this warm as a different kind of side dish. I originally got this recipe from a community cookbook that was given to me along with all the other brides that got married that same year. Recipe is from Susie Gale with only a minor change.
Provided by scancan
Categories African
Time 1h20m
Yield 1 kugel/casserole, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain noodles except for about 3 tablespoons of water. Cover and set aside.
- Boil the white sugar and oil. When the oil begins to separate and turn a deep brown and mushroom up a bit add the noodles stirring constantly. Make sure all the noodles turn brown.
- Mix in eggs, cinnamon, brown sugar, salt and pepper again stirring constantly.
- Pour noodle mixture into baking pan and bake at 375 for about an hour or until the top is slightly crispy.
- Serve warm.
Nutrition Facts : Calories 382.6, Fat 16.1, SaturatedFat 2.5, Cholesterol 76.8, Sodium 127.6, Carbohydrate 55.1, Fiber 1, Sugar 34.9, Protein 5.6
YERUSHALMI KUGEL
Make and share this Yerushalmi Kugel recipe from Food.com.
Provided by hennyww
Categories Kosher
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cook egg noodles according to package directions. Strain and set aside to cool.
- In a small 1 quart saucepan, dissolve the sugar and oil over low heat. Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes).
- Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking).
- Let cool to room temperature so as not to cook eggs.
- Mix eggs with salt and pepper and add to nodle miter. Mix well.
- Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.
Nutrition Facts : Calories 311.9, Fat 12, SaturatedFat 2, Cholesterol 94.4, Sodium 223.3, Carbohydrate 45.7, Fiber 1, Sugar 25.6, Protein 6.2
YERUSHALMI KUGEL
A specialty of Jerusalem, this dark, dense kugel is bound by eggs and caramel, and sharpened with loads of black pepper. In this recipe, adapted from the cookbook author Adeena Sussman, the edges crisp as it bakes, providing a crunchy contrast to the soft, springy noodles inside. Don't stray from the pan while the sugar is caramelizing, or it may burn in spots. Serve it in wedges, either warm or at room temperature. Leftover Yerushalmi kugel will keep for at least five days in the fridge, and reheats well in a 350-degree oven.
Provided by Melissa Clark
Categories noodles, main course
Time 3h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees. In a large pot of salted boiling water, cook noodles according to package instructions. Rinse and drain well. Return to pot and toss with 1 tablespoon oil to prevent sticking. Set aside.
- In a heavy skillet, combine sugar and 1/2 cup oil over medium heat. Cook, stirring constantly, until the sugar melts and turns amber brown, but not burned, about 10 to 15 minutes.
- Working quickly, pour the caramelized sugar over the cooked noodles and stir to combine. (Don't scrape the skillet.) The caramel will probably clump in places when it hits the noodles, and that is OK. It will melt as the kugel bakes. Let noodle mixture cool until warm, about 10 minutes.
- Add eggs and 2 1/4 teaspoons each salt and pepper to noodles. Stir to incorporate.
- In a 6-quart oven-safe pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high until very hot, but not smoking. Scrape egg-noodle mixture into the pot and smooth it into an even layer.
- Bake, uncovered, until kugel is dark golden and the top is slightly hardened and crusty, 1 hour 15 minutes to 1 1/2 hours.
- Transfer pot to a rack to cool for 30 minutes. Run a butter knife or offset spatula along the edges to loosen the kugel. Invert kugel onto the rack, then invert it again onto a serving platter so that the top - and lighter side - of the kugel faces up. Serve while still warm or at room temperature.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: The fresher the ingredients, the better the final dish will be. If possible, use organic or locally-sourced ingredients.
- Don't overcook the noodles: The noodles should be cooked al dente, meaning they should still have a slight bite to them. If you overcook them, they will become mushy.
- Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese that you enjoy. A sharp cheddar or a flavorful Parmesan would be good choices.
- Don't be afraid to experiment: This recipe is a good starting point, but you can feel free to experiment with different ingredients and flavors. For example, you could add some chopped vegetables, herbs, or spices to the casserole.
Conclusion:
Jerusalem Sweet Hot Noodle Casserole (Yerushalmi Kugel) is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of sweet or spicy, this casserole is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give Jerusalem Sweet Hot Noodle Casserole a try. You won't be disappointed!
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