Yerushalmi kugel for dummies

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gryp

Thu, Jun 11 2009, 12:47 pm

Anybody want to give me exact, specific instructions? I've tried 3 times, different recipes from here and elsewhere, and flopped 3 times.

TIA.

ra_mom

Thu, Jun 11 2009, 12:53 pm

I'd also love such a recipe!

chocolate moose

Thu, Jun 11 2009, 1:37 pm

I hve a very good one here under my name.

chocolate moose

Thu, Jun 11 2009, 1:37 pm

I hve a very good one here under my name.

stargazer

Thu, Jun 11 2009, 1:43 pm

Here is one that I have made and its pretty simple and very good!

Authentic Yerushalmi Kugel (from Dining In)

2 12 oz pkgs thin egg noodles
2/3 cup oil
1 cup sugar
2 cups sugar
6 eggs
4 tsp salt
1 tsp (heaping) pepper

Cook noodles, drain, and keep warm (don't rinse). Place oil and 1 cup sugar in a pot and boil until it foams. stirring occasionally. Shut off flame, pour mixture over noodles, and mix immmediately, otherwise oil and sugar will harden. Add rest of ingredients and mix. Pour into 9x13 pan and bake at 350 for 1 hour.

gryp

Thu, Jun 11 2009, 1:44 pm

I tried the ones I found on here, they didn't work for me.

gryp

Thu, Jun 11 2009, 1:46 pm

Thanks, stargazer. The first time I tried it, the sugar hardened into clumps in the noodles, and the noodles were still warm. Sad

I don't want to do that again. No fun picking out sugar clumps.

ra_mom

Thu, Jun 11 2009, 1:48 pm

stargazer, is that 1 cup white sugar and 2 cups brown sugar?

lili

Thu, Jun 11 2009, 1:49 pm

the silver spoon recipe book has a very good one

gryp

Thu, Jun 11 2009, 1:51 pm

If that's the typical yerushalmi kugel recipe, I can see why mine weren't coming out! 6 eggs and 3 cups of sugar! Yikes.

lili- thanks, I don't have that cookbook though.

chocolate moose

Thu, Jun 11 2009, 1:52 pm

GR wrote:

I tried the ones I found on here, they didn't work for me.

when you tried mine, what happened ? exactly.

ra_mom

Thu, Jun 11 2009, 1:53 pm

lili wrote:

the silver spoon recipe book has a very good one

If you can post it, I would appreciate it.

gryp

Thu, Jun 11 2009, 1:54 pm

It was quite a few weeks ago. I can't say my memory is that good, to remember what happened when I tried which one.

cookielady

Thu, Jun 11 2009, 1:56 pm

stargazer wrote:

I have made something similar, not such large amounts and no brown sugar. The part that is hard and frustrating is melting the sugar in the oil. You have to get it just right or it will taste scorched, or as GR says you'll be picking out lumps of sugar.

I am going to dig up my old recipe and give it a try. If it works well, I will post it here.

gryp

Thu, Jun 11 2009, 1:58 pm

Okay, I'll push it off for next week. Smile

(Except I have no idea what to make for Shabbos now. I'm sick of chicken and kugel.)

stargazer

Thu, Jun 11 2009, 2:08 pm

ra_mom wrote:

stargazer, is that 1 cup white sugar and 2 cups brown sugar?

No, it is all regular sugar. And the oil/sugar mixture did not clump! A few hard pieces stuck to the bottom of the bowl but that was it, and I left them there.

caringarden

Thu, Jun 11 2009, 2:09 pm

I add the noodles a little at a time to the pot of melted sugar. Keep stirring and you wont have the lumps.

gryp

Thu, Jun 11 2009, 2:18 pm

I wish I would have done that the first time. It seems like a better idea.

lili

Thu, Jun 11 2009, 2:33 pm

5 C. water
3/4 stick marg
1 T. salk
2 C. sugar
1flat tsp. black pepper
1 12 ounz pkg. fine noodles
2 T. oil
3 T. brown sugar
3 eggs

bring water, marg, salt,one cup sugar and pepper to a boil. set aside.
in small pot over low heat brown 1cup sugar. slowly and carefully pour dissolved sugar into the first pot.
bring to a boil again and remove from flame. add raw noodles and mix well.
add oil and brown sugar. cool. beat eggs and add to cooled mixture. pour into greased 9x13 inch or bundt pan and bake at 350 for one hour.

(you should feel priviledged, it's the first time I posted a recipe, dont usually take the time. it's a very good one I think you can also substitute oil for marg. silver spoon is an excellent cookbook...)
enjoy

ra_mom

Thu, Jun 11 2009, 2:37 pm

Thanks lili!
How do you "brown" the sugar and dissolve it?

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