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12 to 16 oz. thin egg noodles, cooked
Preheat oven to 350°F.
Coat a medium-sized souffle dish with a little oil. The smaller the dish, the higher the kugel will rise. Traditional Yerushalmi kugels stand high on the dinner plate.
Combine the orange juice and the sugar in a small or medium saucepan and bring to a boil. Stir and cook over high heat for approximately 8 minutes, or until the edges turn gold.
Beat the eggs, then add the 2 tsp. oil. Set aside.
To the drained noodles, stir in the orange and sugar sauce. If the sauce has thickened, warm it again, stirring to liquefy. Let the noodles and the sauce cool for approximately 5 minutes, then stir in the beaten eggs.
Transfer to the baking dish and bake in 350°F oven for approximately 1 hour, or until the top is golden and the kugel is set.
Poster's Notes:
This departs from the traditional method of preparing the Yerushalmi Kugel, but it has all the flavor.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
Oil
1 cup sugar
1/2 cup orange juice
3 eggs, beaten
Salt
1/4 tsp. (or more) black pepper
2 tsp. vegetable oil
The Orange Yerushalmi Kugel is my easy way to make the Yerushalmi Kugel.