Zutaten für Jerusalem Peppery Kugel Kugel Yerushalmi
- 1 1/2 teaspoons salt
- Capellini
- Fresh Ground Black Pepper
- 4 large eggs
- 1 cup granulated sugar
- Vegetable Oil
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Zubereitung von Jerusalem Peppery Kugel Kugel Yerushalmi
- Preheat oven to 200°F (93°C).
- Bring 6 cups of water to a boil in a large pot. Add 1 teaspoon of salt.
- Add 1 pound of pasta (such as egg noodles or spaghetti) and cook for 5-7 minutes, or until al dente.
- Drain the pasta and rinse under cold water. Set aside in a large bowl.
- Add 1 teaspoon black pepper, 1/2 teaspoon salt, 4 large eggs, and 2/3 cup granulated sugar to the pasta. Mix thoroughly.
- In a small saucepan, heat 1/4 cup vegetable oil over medium heat. Add 1/3 cup granulated sugar.
- Cook, stirring constantly, until the sugar melts and turns a light amber color. Be careful, as it will darken quickly.
- Pour the caramelized sugar over the pasta mixture and stir to combine. Don't worry if some caramel hardens – it will soften during baking.
- Grease a 10-inch bundt pan OR a 9x13 inch baking dish.
- Pour the pasta mixture into the prepared pan. If using a bundt pan, cover with aluminum foil.
- Bake in the preheated oven for 2 hours. If using a 9x13 inch baking dish, bake uncovered for 1 hour.
- For a crispier top (bundt pan only), remove the foil during the last 30 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
69g
Fat
6g
Carbs
12g
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Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Jewish Sephardi Casseroles Lunch Side Dishes Eggs Dairy Pasta American Asian Jewish Ashkenazi Middle Eastern Oven Easy European Beginner Cook Holiday Event Kid Friendly Vegetarian Eggs Dietary Spicy Rosh Hashana Free Of Something Pasta Rice And Grains Spaghetti Taste Mood Savory Equipment 4 Hours Or Less