Kugel Yerushalmi - Jerusalem Kugel (Parve)

This uniquely-flavored savory kugel, of caramelized noodles spiced with black pepper, was brought to the city of Jerusalem by Eastern European Hasidic Jews in the eighteenth century. Thus the kugel is called Kugel Yerushalmi, which means Jerusalem Kugel. Kugel Yerushalmi is traditionally eaten after Sabbath morning prayer services - either for kiddish or lunch - along with cholent and pickles.

Ingredients:

• 4 1/2 cups water
• 1 Tbsp. salt
• 1 Tbsp. black pepper
• 1 pound (400 grams) fine egg noodles
• 2/3 cup oil
• 1 cup sugar
• 4 eggs

Preparation:

1. Grease a baking pan with non-stick cooking spray.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. In a pot, bring water, salt and pepper to a boil. Add noodles. Cover pot. Reduce flame to low. Cook until water is absorbed.
4. Your careful attention is needed to make the caramel. In a heavy-bottomed, medium saucepan, pour half of the oil. Sprinkle sugar evenly over the oil. Heat on medium heat, watching but not stirring. Slowly the sugar will start to turn yellowish-brown. Be patient. If the sugar turns dark brown too quickly, turn the heat down. When all the sugar has melted, very carefully add the rest of the oil, stirring with a wooden spoon. Stir until a liquid caramel has formed. Then immediately pour caramel over cooked noodles and continue stirring until thoroughly blended.
5. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.
6. Pour into prepared pan. Bake for 1 to 1 1/2 hours at 350 degrees Fahrenheit (180 degrees Celsius) until nicely browned.
7. When done, remove immediately from pan.

NOTE: If the caramel hardens into chunks when poured over the spaghetti, put the glass bowl with the spaghetti and caramel sauce into the microwave for 20-30 seconds to melt the caramel again.

SERVING SUGGESTIONS: This kugel can be served hot, warm or cold.

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