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Noodle Kugel, Yerushalmi III (P, TNT)
Source: "Delight of Jerusalem," by Rina Valero (out of print)
Serves: About 6 main dish servings, or 8 to 10 side dishes

A pot half full of salt water
1 lb. narrow noodles
4 eggs
1 cup sugar
1 tsp. cinnamon
1 tsp. black pepper

1/4 cup oil
1/4 cup sugar

Bring the salt water to a boil. Add the noodles, cover and let cook about 5 minutes until the noodles begin to soften. Drain, rinse in cold water and return to the pot.

Place oil and sugar in a small skillet and prepare the caramel. Cook on high flame, stirring continually until sugar turns dark (careful not to burn).

Pour hot caramel over noodles, stir with wooden spoon and cool.

In separate bowl, combine eggs, sugar, cinnamon and black pepper. Add to the noodles. Toss well.

Transfer to greased casserole with lid and bake about one and half hours in preheated medium oven.

To serve, turn out onto serving plate and slice as a cake.

Poster's Notes:
Notes by author: The Or Haim complex in Jewish quarter of Old Jerusalem now houses a museum dedicated to the Yishuv life in pre-state Palestine.

Or Haim has been the Weingarten familly home for five generations. Rabbi Avraham Mordechai Weingarten was the leader of the local Jewish community until capture of the Jewish quarter in 1948.

Every Friday, his daughter, Rivka (director of the museum) bakes the traditional Jerusalem Kugel just the way her mother, the rabbi's wife, used to do.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A