Sunday, December 30, 2012

Recipe: Yerushalmi Noodle Kugel


 What is Yerushalmi Kugel? If you have never heard of or tasted of it then believe me when I say this: you are missing out! The Yerushalmi Kugel originated out of Yerushalayim in the 19th century, hence it's name. It could be considered something like a crisp egg noodle casserole and has since become a common side dish served on Shabbos. There are all sorts of  versions and variations to play around with: many people throw in raisins, some use wide noodles, others use thin, some people leave it in the oven on a lower temperature overnight giving it that really browned look with a very soft inside.
 
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
 
Ingredients:
 
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 Eggs
2 Teaspoons Salt
1 Teaspoon Pepper
A Sprinkle of Cinnamon and Nutmeg
 
Method:
 
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!
 
Thanks for stopping in!
 
Hope you had a wonderful weekend, Really looking forward to a great week to come!
 
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XX.

Gigi.

15 comments:

  1. What a delicious looking dish and the recipe looks quite easy :-)

    Monica
    www.pear-shaped-gal.com

    ReplyDelete
  2. Now this is recipe that I never was able to master. At least I was never ever able to master the carmelized sugar thing. But you've inspired me to try it once again!
    xo
    Sharon

    ReplyDelete
    Replies
    1. you should. I love your fried potato kugel idea trying that this week that'll be quick and delish! xx

      Delete
  3. Looks sooooo Yummie!!

    X Laura

    http://bagsandsushi.com

    ReplyDelete
  4. that seven layer salad is stuck in my head :)

    http://www.asparklyhanger.blogspot.ro/

    ReplyDelete
    Replies
    1. :) you should make it- so easy! xx

      Delete
  5. Really different and yummy sounding :-) Never heard of it before!
    http://fearlessnfabulous.blogspot.co.uk/

    ReplyDelete

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