Yerushalmi Kugel

Yerushalmi Kugel Recipe from Israel - Noodles, Sugar, Olive Oil, Raisins, Pepper, Cinnamon, Eggs

Region / culture: Israel | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Yerushalmi Kugel is a traditional Jewish dish that originated in Jerusalem. It is a sweet and savory noodle pudding that is often served as a side dish during holidays and special occasions.

History

Yerushalmi Kugel has been a staple in Jewish cuisine for centuries. It is believed to have originated in Jerusalem, hence the name. The dish is typically made with egg noodles, sugar, and spices, creating a unique flavor profile that is both sweet and savory.

Ingredients

8 oz (200 g) of noodles (egg noodles are preferred, but others work fine as well)
0.67 cup (160 g) of sugar (white sugar is helpful because it's more obvious when it begins to brown)
4 tbsp of olive oil
a handful of raisins
1 – 2 tsp of pepper
1 tsp of cinnamon
3 eggs

How to prepare

Boil the noodles according to the instructions and drain them.
Heat the olive oil in a frying pan, and add 0.33 cup (80 g) of sugar.
Stir continuously until the sugar starts to brown. Remove from heat.
The sugar will continue to brown for a few more minutes, creating a thick caramel sauce.
Add the caramel sauce to the noodles.
Add the sugar, eggs, cinnamon, pepper, and raisins. Stir well.
Bake in a pan at 350°F (180°C) until the top starts to brown, which takes about 40 minutes.

Variations

Add chopped nuts or dried fruits for added texture and flavor.
Use brown sugar or honey instead of white sugar for a different sweetness profile.
Experiment with different spices such as nutmeg or cardamom for a unique twist.

Cooking Tips & Tricks

Be sure to continuously stir the sugar while it is browning to prevent it from burning.

- Make sure to cook the noodles al dente so they don't become mushy when baked.

- Feel free to add your own twist to the recipe by incorporating different spices or toppings.

Serving Suggestions

Yerushalmi Kugel can be served as a side dish alongside roasted chicken or brisket. It pairs well with a fresh green salad or steamed vegetables.

Cooking Techniques

Baking is the preferred cooking technique for Yerushalmi Kugel, as it allows the flavors to meld together and the top to brown nicely.

Ingredient Substitutions

You can use different types of noodles such as spaghetti or fettuccine if egg noodles are not available.

- Canola oil or vegetable oil can be used instead of olive oil.

Make Ahead Tips

Yerushalmi Kugel can be prepared ahead of time and stored in the refrigerator before baking. Simply cover the dish with plastic wrap and bake when ready to serve.

Presentation Ideas

Serve Yerushalmi Kugel in a decorative baking dish and garnish with a sprinkle of cinnamon or powdered sugar for a beautiful presentation.

Pairing Recommendations

Yerushalmi Kugel pairs well with savory dishes such as roasted meats or grilled vegetables. It also complements sweet dishes like fruit salad or honey-glazed carrots.

Storage and Reheating Instructions

Leftover Yerushalmi Kugel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Yerushalmi Kugel contains approximately 300 calories.

Carbohydrates

Each serving of Yerushalmi Kugel contains approximately 45 grams of carbohydrates.

Fats

Each serving of Yerushalmi Kugel contains approximately 10 grams of fats.

Proteins

Each serving of Yerushalmi Kugel contains approximately 6 grams of proteins.

Vitamins and minerals

Yerushalmi Kugel is not a significant source of essential vitamins and minerals.

Alergens

Yerushalmi Kugel contains eggs and wheat, which may be allergens for some individuals.

Summary

Yerushalmi Kugel is a carbohydrate-rich dish that is moderate in fats and proteins. It is a flavorful and satisfying side dish that can be enjoyed in moderation.

Summary

Yerushalmi Kugel is a delicious and comforting dish that is perfect for holidays and special occasions. With its unique blend of sweet and savory flavors, it is sure to be a hit at your next gathering.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was during a trip to Israel many years ago, and I had the pleasure of trying Yerushalmi Kugel for the first time. The sweet and savory flavors combined with the crispy edges and soft noodles had me craving more. I knew I had to learn how to make it myself.

I befriended a local woman who graciously invited me into her home to learn the secrets of this delicious dish. Her kitchen was warm and inviting, filled with the aromas of spices and herbs. She explained to me that Yerushalmi Kugel originated in Jerusalem and has been a staple in Jewish households for generations.

She began by showing me the ingredients needed for the kugel – thin noodles, eggs, sugar, black pepper, and oil. The unique combination of sweet and savory ingredients intrigued me, and I couldn't wait to see how they would come together to create such a delectable dish.

As we started cooking, my new friend shared stories of her family and the traditions that surrounded this recipe. She explained that Yerushalmi Kugel was often served on Shabbat and other special occasions, bringing joy and comfort to all who tasted it. I could see the love and pride she had for this dish, and I knew I wanted to carry on that tradition in my own home.

We mixed the ingredients together, the noodles coated in a sweet and peppery mixture that smelled divine. As the kugel baked in the oven, the scent filled the kitchen, reminding me of the wonderful memories I had made in Israel.

When the kugel was finally ready, we eagerly dug in. The combination of flavors was even better than I remembered, each bite a perfect balance of sweetness and spice. I couldn't believe how simple it was to make such a delicious dish, and I knew I had to share it with my family back home.

I returned from Israel with the recipe for Yerushalmi Kugel in hand, eager to recreate the magic I had experienced in that Jerusalem kitchen. My family was intrigued by the new dish I had learned to make, and they gathered around the table as I served it for the first time.

As they took their first bites, their faces lit up with joy. They couldn't get enough of the unique flavors and textures of the kugel, each one savoring the dish in their own way. I felt a sense of pride and accomplishment as I watched my loved ones enjoy the recipe I had worked so hard to perfect.

Over the years, Yerushalmi Kugel became a staple in our family gatherings. I passed down the recipe to my children and grandchildren, teaching them the traditions and stories that accompanied this special dish. It became a symbol of our heritage and a reminder of the wonderful memories I had made in Israel.

As I sit here now, reflecting on the journey that led me to discover Yerushalmi Kugel, I am filled with gratitude for the experiences and friendships that have enriched my life. This recipe has become more than just a dish – it is a connection to my past and a celebration of the love and joy that food can bring.

I am grateful for the opportunity to learn this recipe and carry on the traditions that have been passed down through generations. And as I continue to cook and share Yerushalmi Kugel with my family, I am reminded of the power of food to bring people together and create lasting memories.