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Noodle Kugel, Yerushalmi VII (P, TNT)
Source: Self
Serves: 20 to 24

2 lbs. fine egg noodles
2 cups canola oil
2 cups sugar
2 heaping tbsp. black pepper
Salt to taste
1 dozen eggs, beaten

Preheat oven to 300°F.

Cook noodles in boiling salted water until soft to bite (al dente). Drain and place in large bowl.

Heat oil and sugar in non-stick pan over low heat, stirring until sugar melts and turns brown (15-20 minutes).

Stir sugar-oil mixture into noodles.

Add beaten eggs, salt, and pepper. Stir until well-mixed and coated.

Pour into well-greased ovenproof pot, with parchment covering bottom. Cover with parchment, then foil.

Bake at 300°F for 30 minutes. Remove from oven; let cool.

When cool, pour in 1 cup water (over the parchment), cover with layer of foil against parchment/water, then cover (seal) top of pot with plastic wrap and then cover that with foil and then the pot cover.

Bake in oven at 185°F overnight until Shabbat lunch.

To remove from pot, slide a large knife around the perimeter of the kugel, pressing kugel up and away from sides. Remove top coverings, pour any excess liquid off, then invert. Kugel should slide right out.

Poster's Notes:
This makes A LOT of kugel. You can halve this for a smaller group. Cooking time for sugar and oil will be shorter, but the rest of the cooking temperatures and times remain the same.

This kugel got RAVE reviews from my family and guests.

Posted by Rachel Stern

Nutritional Info Per Serving: N/A