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1 pound thin noodles, not the thinnest
Bring water, salt and pepper to a boil and then add noodles and reduce to medium flame. Cook until water is absorbed.
In a small pot heat oil and sugar and keep mixing until sugar liquefies and turns brown. Be careful not to burn. Then immediately carefully pour over cooked noodles and continue stirring until thoroughly blended. Mix in margarine. Let cool for a few minutes and then add eggs one at a time, mixing after each.
Bake in a greased casserole for 50 minutes or more at 325°F (160°C) until nicely browned.
Poster's Note:
Posted by Maxine in RI
Nutritional Info Per Serving: 318 Calories (kcal); 23g Total Fat; (64% calories from fat); 3g Protein; 26g Carbohydrate; 94mg Cholesterol; 865mg Sodium
4-1/2 cups water
1 tablespoon salt
1 tablespoon black pepper
2/3 cup oil
1 cup sugar
4 eggs
1/4 package margarine
Here's an easy and never-fail way to make what is a "must" for shul kiddushes in Jerusalem - Kugel Yerushalmi or Jerusalem noodle kugel. Its both sweet and sharp and is served with a slice of pickle.