Eggless Yerushalmi Kugel
Avg. rating 5 from 5 votes.Recipe Information
# of Servings: 20
Recipe Created By: mom
Ingredients
8 oz fine noodles
5 cups water
2/3 cup sugar
1/2 cup oil
1 tsp salt
2 tsp black pepper
Directions
Combine oil and sugar in a medium pot. Stir over high heat until brown. DO NOT LET SUGAR BURN!
Add water. It will splatter, so first add 1 cup, clamp lid down quickly, then add rest.
Add salt and pepper and bring to boil. Add noodles, remove from fire, and stir until liquid is absorbed. This will take about ten minutes.
Transfer to 9×13″ baking pan or large pie pan and bake 40 minutes in a pre-heated 350 °F oven.
Notes
Substitutions
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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Hi Judith – that is a great question as most kugel recipes call for boiling the noodles first. In this recipe, the 5 cups of water are what will “cook” the noodles as you stir until the liquid is absorbed.
Should the noodles be cooked in boiling water before they are mixed with the other ingredients?
Hi Judith – that is a great question as most kugel recipes call for boiling the noodles first. In this recipe, the 5 cups of water are what will “cook” the noodles as you stir until the liquid is absorbed.
Should the noodles be cooked in boiling water before they are mixed with the other ingredients?