Title: Kugel Yerushalmi (Jerusalem Lokshen Kugel)
Categories: Dessert Jewish
Yield: 1 Servings

1	lb	Medium Width Noodles (500g
4		Eggs (size 3); well beaten
1	c	Sugar (250 g/8 oz)
1	ts	Cinnamon
1	ts	Fresh Ground Black pepper
FOR CARAMEL
1/4	c	Peanut or Sesame Oil (50 ml/2 fl.oz)
1/4	c	Sugar (50 g/2 oz)

This recipe is in a lovingly written collection of traditional recipes from old Jewish, Muslim & Christian Jerusalem families. The sweet "kugel" is attributed to Rivka Vinegarten, curator of Or Chaime Museum in old Jerusalem. Her father, Rabbi Avraham Mordechy Vinegarten, was last rabbi of old Jewish quarter at the outbreak of 1948 war.

Cook noodles in plenty of boiling salted water for abt 5 mins until they start to get tender. Drain & rinse in cold water. Transfer into large mixing bowl. Heat oil & sugar in a small frying pan, carmelise it until it is dark brown but not burned. Pour caramel over noodles and mix well. Add rest of ingreds & combine throughly. Pour into a well-greased round oven dish. Cover dish tightly and bake for 1 1/2 hours in a moderate oven (gas 5, 190C, 375F) or until kugel crust is brown & crisp. Allow to cool for a few mins & unmould by inverting baking dish onto a flat tray. Serve hot, warm or cold.

From: In Search Of Plenty: A History Of Jewish Food By: Oded Schwartz

FORUM: HOME Cooking DATE: Mar-24-95 FROM: Sam Lefkowitz MM by Deidre Ganopole

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