The World's Fastest Yerushalmi Kugel!

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Forum -> Recipe Collection -> Kugels and Side Dishes

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Mimisinger

Wed, Sep 16 2009, 8:30 pm

Doea anyone know how much salt and pepper?

Mimisinger

Wed, Sep 16 2009, 9:05 pm

anyone please?

ShakleeMom

Wed, Sep 16 2009, 9:46 pm

for 1 pack noodles, use 2 flat teaspoons salt, 3/4 teaspoon black pepper.

ValleyMom

Wed, Sep 16 2009, 9:51 pm

Thanks shaklee I am so bad with measurements... I just know I hate salty and prefer peppery

ShakleeMom

Wed, Sep 16 2009, 9:54 pm

so put ALMOST a whole teaspoon when you measure the salt... and again for the second teaspoon.

newwife

Mon, Oct 26 2009, 7:35 pm

can I freeze this kugel?

ShakleeMom

Mon, Oct 26 2009, 8:54 pm

newwife wrote:

can I freeze this kugel?

I freeze them raw

gamekeeper

Wed, Oct 28 2009, 6:49 am

ShakleeMom wrote:

newwife wrote:

can I freeze this kugel?

I freeze them raw

froze cooked- also yum!

Mevater

Sat, Oct 22 2016, 9:53 pm

Has anyone tried this One Pot Yerushalmi Kugel recipe or improved on it?

livinginflatbus

Sat, Oct 22 2016, 10:16 pm

I make a very similar one . I wouldn't exactly say it tastes like real yerushalmi but it is a good and easy kugel

jflower

Sat, Oct 22 2016, 10:46 pm

Shakleemom, this recipe sounds great. Do you use 12 oz or 16 oz package of noodles? Different brands have different sizes and I want to be sure to use the correct one. TIA

Fiveboyz

Sat, Oct 22 2016, 11:58 pm

I would like to try Yerushalmi kugel with that syrup that was mentioned also do you know of a recipe that comes out like meal Marts ?

4Sisters

Sun, Sep 02 2018, 7:35 am

Thank you! Just made this this week (original recipe) and it tasted really great!

SavtaHelen

Sun, Sep 02 2018, 7:43 am

Am I understanding correctly that there is no need to drain the water? The noodles AND the water get baked together?

ra_mom

Sun, Sep 02 2018, 10:20 am

SavtaHelen wrote:

Am I understanding correctly that there is no need to drain the water? The noodles AND the water get baked together?

Don't drain. The water mostly gets absorbed by the raw noodles.

smile4ever

Sun, Sep 02 2018, 10:32 am

So I just saw this recipe posted elsewhere and decided to try for yom tov in a bundt pan and it failed and fell apart. Extremely frustrating! What did I do wrong?

penguin

Sun, Sep 02 2018, 4:09 pm

I used to make this but IIRC you let the noodles sit in the water for 10 or 15 minutes. At that point they're really cooked.

mammale

Sun, Sep 02 2018, 4:24 pm

Am I understanding correctly that the recipe in the op is an adaptation? Can someone post the original recipe?

shanie5

Mon, Sep 03 2018, 11:23 am

Thats almost the same recipe I have-and I did not get it from imamother. Here are the differences:
1/2 stick margarine, not 1 stick
1/4 tsp pepper
2 tsp salt
3 tblsp brown sugar (not 2)
3 Tblsp oil
12 oz noodles

The oil, eggs and brown sugar are mixed and added after the noodles have cooled a bit.

ra_mom

Mon, Sep 03 2018, 11:31 am

mammale wrote:

Am I understanding correctly that the recipe in the op is an adaptation? Can someone post the original recipe?

This is the original from kosher by design.
https://marilyndishes.com/2018.....el-2/

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