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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 1/2 Tasse | water |
| 16 x ca. 30 g | Thin noddles |
| 1 | Stick margarine; (1/2 cup) |
| 1 Teelöffel | salt |
| 1 Tasse | sugar |
| 1 Prise | Pepper; (more or less to taste) |
| 3 Esslöffel | oil |
| 3 Esslöffel | brown sugar |
| 2 | eggs |
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The secret to Yerushalmi kugel is both the caramelized brown sugar and a peppery taste. Here's my recipe (very easy), just watch the brown sugar carefully, as it can burn really quickly.
Preheat oven to 425* Boil 4 1/2 cups water, throw in 16 ounces thin noddles (do not drain!) Add margarine, salt, sugar and pepper.
In a seperate pot, Caramelize oil & brown sugar. To caramelize: mix ingredients together, place over a low flame. Watch constantly and stir occasionally. When mixture bubbles and foams it's ready(usually about 15 minutes or so).
Beat 2 eggs and add to noodle mixture. Then add caramerlized sugar. Place in a greased bunt pan and bake for 50 -60 minutes.
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