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Recipe by Nitra Ladies Auxiliary

Presto Yerushalayim Kugel

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Presto Yerushalayim Kugel
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 50 Minutes
Diets
- Vegetarian - Pescatarian

Looking for the perfect classic Kugel recipe? This is it!

Ingredients

Presto Yerushalayim Kugel

  • 1/2 cup oil

  • 1/2 cup plus 6 tablespoons sugar, divided

  • 1 (12-ounce) package Manischewitz Fine Egg Noodles or other thin noodles, uncooked

  • 5 cups water

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 4 eggs

Directions

Prepare the Presto Yerushalayim Kugel

1.

In an eight-quart pot, heat sugar and oil over a low flame. Stir constantly and cook until sugar is liquified and brown (about 20 minutes).

2.

Add noodles, mixing well. Add water, salt, and pepper and bring to a boil.

3.

Cook for 15 minutes or until water is absorbed.

4.

Allow to cool, then add six tablespoons sugar and eggs, mixing well.

5.

Pour into the prepared pan. Bake for one hour.

6.

Preheat oven to 375 degrees Fahrenheit. Grease a nine- x 13-inch pan and set aside.

Credits

Photography and styling by Periphotography.com

Recipe tags

classic Jewish foods kugels noodle kugel noodles traditional yerushalmi kugel
Presto Yerushalayim Kugel

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