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Nutrition Facts
Serving Size 1 (64g) Recipe makes 12 servings
Calories 241
Calories from Fat 69		(28%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 503mg		20%
Potassium 64mg		1%
Total Carbohydrate 38.0g		12%
	Dietary Fiber 0.9g	3%
	Sugars 17.3g
Protein 5.3g		10%
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Jerusalem Peppery Kugel (Kugel Yerushalmi)

Recipe #367751 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Apr 24, 2009

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.

SERVES 12 (change servings and units)

Ingredients

2 1/2 teaspoons salt
12 ounces capellini or other thin spaghetti
1/2 teaspoon fresh ground black pepper
3 large eggs, lightly beaten
1 cup sugar
1/3 cup vegetable oil

Directions

1
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.
2
Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well.
3
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.
4
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.