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Noodle Kugel, Yerushalmi II (P)
Source: "The World of Jewish Cooking," by Gil Marks
Serves: 9-12

1 pound thin noodles or vermicelli
2/3 cup vegetable oil
3/4 cup sugar
Approximately 1 teaspoon salt
1/2 to 1-1/2 teaspoons ground black pepper
6 large eggs, lightly beaten

Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, 5 to 8 minutes. Drain and set aside.

Preheat the oven to 350°F. Grease a 13"x9" baking dish or a large tube pan.

Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned, about 10 minutes.

Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with the salt and pepper. Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings.

Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy, about 1 hour for the baking dish, about 1-1/2 hours for the tube pan. Serve Jerusalem Kugel warm or at room temperature with roast chicken, meat, or cholent.

Poster's Notes:
Following are the notes included by the author:
"For a crockpot, what I would do is: undercook the noodles; grease the crockpot, instead of the baking pan; after completing all stages through step 4, spoon the mixture into the crockpot. Cook it on the lowest setting."

I imagine someone who keeps Shabbat might want to consider setting the crockpot with a timer, but I am inexperienced in these matters. When I've made it, I've put it in the oven overnight at about 190°F-200°F. I seem to recall baking it in a springform pan with a tube insert, but I've seen others do it in a large pot, as noted above.

Posted by Susan Binnington

Nutritional Info Per Serving: N/A