JERUSALEM PEPPERY KUGEL (KUGEL YERUSHALMI)
This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's "Foods of Israel Today" cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour.
Provided by blucoat
Categories Lunch/Snacks
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°F degrees. Bring 6 cups of water to boil in a pot, add ½ teaspoon of the salt and cook pasta for about 5 minutes, or until al dente. Drain, rinse in cold water, and place in a bowl.
- Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well.
- Heat oil in a small saucepan and add remaining 1/3 cup of the sugar. Mix well and cook over medium heat, stirring constantly, until sugar melts and starts to turn brown. Keep an eye on this, for once it begins to color, it will get dark quickly. Pour caramelized sugar over pasta, mixing well. Don't worry if some of the caramel hardens, it will soften later.
- Grease a Bundt pan or a a 9 x 13 baking dish.and pour spaghetti inches Cover with tin foil and bake in the middle rack of the oven for 2 hours. If you like a crustier top, take the foil off for the last half hour of cooking.
Nutrition Facts : Calories 241.8, Fat 7.7, SaturatedFat 1.2, Cholesterol 52.9, Sodium 503.4, Carbohydrate 38, Fiber 0.9, Sugar 17.2, Protein 5.3
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Furqan love
[email protected]I'm on a low-carb diet. Do you have any suggestions for how I could make this recipe more low-carb?
Kon Ika
[email protected]I'm allergic to peppers. Do you think I could substitute another vegetable, like zucchini or carrots?
Nice Oriaku
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up for the challenge.
Kashar Khan
[email protected]I'm not a fan of kugel, but this recipe looks interesting. I might give it a try.
that_gurlbooshie
[email protected]This kugel looks delicious! I can't wait to try it.
Ken Raphael
[email protected]I love the idea of using peppers in kugel. I'm going to try this recipe next time I have guests over.
Jerry Mercado
[email protected]This recipe is missing some important ingredients. It doesn't call for any salt or pepper, and it doesn't say how much oil to use.
Macaden Carter
[email protected]I'm not sure what went wrong with my kugel. It turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what I did wrong.
Silvester Allen
[email protected]This kugel is a great way to use up leftover vegetables. I added some zucchini and carrots that I had in the fridge, and it turned out delicious.
Malebati Matimu
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of peppers, but I'm so glad I did. The peppers add a subtle sweetness and smokiness that really complements the other flavors in the kugel.
Gary David Keuhner
[email protected]I've made this kugel several times now and it always turns out perfect. It's my go-to recipe for a quick and easy side dish.
Cookie Bellote
[email protected]This kugel is a labor of love, but it's worth it. The end result is a delicious and impressive dish that's perfect for a special occasion.
Jamal Barrett Tajay
[email protected]I'm not a huge fan of kugel, but this recipe changed my mind. It's so flavorful and moist, and the peppers add a nice kick.
Katy Stoffberg
[email protected]This kugel was a hit at my Shabbat dinner! I loved the unique flavor combination of the peppers and the sweetness of the raisins.