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shain

Jerusalemy kugel

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- 250g sugar

- a few tbsp of water

- 50g butter

- 90g milk (or water)

 

- 400g dry spaghetti

- 5 eggs

- 1 tsp salt

- 1 to 1.5 tsp cinnamon

- 1.5 tsp dry ginger

- 1 to 2 tsp ground black pepper

 

- a narrow and tall non stick pot, silicon mold or well greased spring form pan. Choose a narrow one for an impressive tall result.

 

Prep:

- Make a caramel out of sugar and water. If using a non stick pot for baking, make the caramel in it.

- Cook the caramel to an amber shade. If it is too dark, the result will not be sweet enough. You can add more sugar, if it happen to darken too much. But make sure it's not burnt.

- Remove from heat.

- Add in the butter and mix.

- Mix in the milk.

- Meanwhile, cook the pasta. Drain well.

- Mix the pasta into the caramel sauce.

- Make sure that the pasta isn't too hot, then mix in the eggs.

- Add salt and spices.

- Transfer to the baking pan/mold, or keep in the pot if its non stick.

- Cover well with aluminum foil, as air tight as you can.

- Bake for at least 9 hours and up to 16 (I haven't tried longer) at 90 deg C (195 F).

- You can throw a few eggs in the oven as well to make haminados eggs, which are excellent in sandwiches.

- Before serving, pour 1/4 cup of boiling water on top of the kugel, then let it absorb for a short while.

- It reheats well in an oven or microwave, but cover well so that it doesn't dry up.

- You can serve it with sour cream / creme fresh, and walnuts. Some serve it with pickles and haminados eggs.

 

IMG_20200208_134813.thumb.jpg.0aaccc9459b496cb500d5a8c1eb8260b.jpgIMG_20200208_135330.thumb.jpg.b911ba4cace24ad7681a211d8a362a14.jpg

 

 

See also the more familiar apple kugel:

 


Edited by shain (log)
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~ Shai N.

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@shain  Thank you!  I assume it is the milk listed under the pasta that gets mixed into the caramel?  And did you mean for the apple kugel to stop at 70....?


Edited by ElsieD (log)

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41 minutes ago, ElsieD said:

@shain  Thank you!  I assume it is the milk listed under the pasta that gets mixed into the caramel?  And did you mean for the apple kugel to stop at 70....?

 

 

Fixed the ingredients order, thanks.

I'm not sure what do you mean by "stop at 70"?


~ Shai N.

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It says " or chopped apricots 70....."  was there a range for the apricots?

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49 minutes ago, ElsieD said:

It says " or chopped apricots 70....."  was there a range for the apricots?

 

I guess that you are referring to the snippet (it cuts at a different position based on your screen size). If you follow the link, then the recipe seems ok.

  • Thanks 1

~ Shai N.

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You're going to convince me yet. I still can't quite wrap my head around the sweet noodle dessert, which I find odd because I'm generally pretty open-mined and adventurous, but you keep posting them and they keep looking tasty. I'm going to break at some point and at least make a small one. :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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54 minutes ago, Tri2Cook said:

You're going to convince me yet. I still can't quite wrap my head around the sweet noodle dessert, which I find odd because I'm generally pretty open-mined and adventurous, but you keep posting them and they keep looking tasty. I'm going to break at some point and at least make a small one. :D

 

I think of them more as a breakfast / brunch dishes more so than as dessert. In a way,they don't differ much from bread pudding (which I also adore) but less rich and creamy.

The apple version is more dessert-like, the Jerusalem one is usually part of a spread.

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~ Shai N.

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5 minutes ago, shain said:

 

I think of them more as a breakfast / brunch dishes more so than as dessert. In a way,they don't differ much from bread pudding (which I also adore) but less rich and creamy.

The apple version is more dessert-like, the Jerusalem one is usually part of a spread.


And now I've had today's portion of "you learn something every day". I just assumed sweet = dessert which, as you've just clarified, is not a valid assumption to make. I really do know better. I do like bread pudding so if that's the general territory we're in, consider me even more convinced.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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I've never made or eaten a kugel, but have wanted to try. Wonder how they'd work with GF pasta?

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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1 hour ago, kayb said:

I've never made or eaten a kugel, but have wanted to try. Wonder how they'd work with GF pasta?

 

Should work well, I'd guess. Are they prone to overcooking? If not, than maybe give it a try :)


~ Shai N.

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