Jerusalem Kugel recipe
by Denise Phillips | 0 comments | Print recipeTweet
A Jewish speciality, eaten at any time of the meal, made by caramelising sugar with oil and then combining this with lokshen vermicelli. If you have never tasted it before it is quite different from classic savoury or sweet kugels.
To serve the stylish way: decorate with sliced dill pickled cucumbers, sprigs of dill and a dusting of black pepper. Or just icing sugar, if you want it to stay totally sweet!
At a glance
- Cuisine Jewish
- Recipe Type Dessert
- Difficulty Easy
- Preparation time 15 mins
- Cooking time 45 mins
- Serves 6 people
- 1 tbsp vegetable or sunflower oil, to grease the tin
- 225 g (7.9oz) thin lokshen or vermicelli
- 2 tbsp vegetable oil
- 100 g (3.5oz) granulated sugar
- 1 pinch of salt
- 1.5 tsp black pepper
- 1 tsp dried cinnamon
- 3 eggs, lightly beaten
- 1 cup dill pickled cucumbers, sliced
- 3 sprigs of dill
- Pre-heat the oven to 180ºC/350ºF/Gas mark 4. Grease and line a 1 kg/2¼ lb loaf tin.
- Cook the lokshen according to the packet instructions. Drain well and set aside.
- In a medium saucepan, heat the oil then add the sugar. Cook over a low heat stirring constantly until the sugar starts to darken to a caramel colour - about 5 minutes.
- Immediately add the lokshen, salt, pepper and cinnamon and stir well.
- Leave to cool slightly and then stir in the beaten eggs. Pour into the prepared loaf tin.
- Bake uncovered until golden brown - about 35 minutes.
Recipe taken from The Gourmet Jewish Cookbook, by Denise Phillips.
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