Serving potato kugel as a Shabbos side dish every week can get a little boring so I like to switch it up pretty often from yerushalmi kugel to blueberry apple kugel, roasted vegetables or green bean casserole etc.
This recipe is one of my own using the basic ingredients as a guideline and then tweaking it to be exactly the way I wanted it. This kugel is now pretty popular around my house, there's never any left once Shabbos is over. Here's the recipe:
Yerushalmi Noodle Kugel:
Yields: 1 Medium Round Kugel
1 16 oz. Package Thin Egg Noodles
2 1/2 Cups Water
Half a Stick of Margarine
2 Tablespoons Vegetable Oil
1/2 Cup White Sugar
1/3 Cup Brown Sugar
2 Teaspoons Salt
1 Teaspoon Pepper
A Sprinkle of Cinnamon and Nutmeg
1. Preheat the oven to 450 & heat up 2 1/2 Cups Water in a pot over a medium flame. Add the margarine, white sugar, brown sugar, vegetable oil, salt, pepper, cinnamon and nutmeg. Stir to combine and allow it to come to a boil. The margarine should melt completely before shutting the flame. Allow it to cool a little.
2. Put the raw egg noodles in a large mixing bowl that can handle high heat. Scramble up the two eggs and pour them into the bowl. Distribute it as best as you can amongst the noodles and then add the heated mixture from the pot. Mix it all together right away to keep the eggs from cooking.
3. Pour the whole mixture into a round disposable pan and put it in the oven to bake for about an hour or until the entire top is brown and crispy and the inside is cooked through. Serve warm.
What is your favorite side dish to cook for Shabbos or any time? If you do make your own yerushalmi kugel please share your variations in the comments form below, I'm always looking for new ideas!
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Hope you had a wonderful weekend, Really looking forward to a great week to come!
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