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SWEET AND SPICY JERUSALEM KUGEL

SWEET AND SPICY JERUSALEM KUGEL

  • 350g (12 ounces) thin egg noodles
  • 300g (1 1/2 cups) sugar
  • 80ml (1/3 cup) vegetable oil
  • 6 eggs
  • Salt to taste
  • 1/2 – 1 1/2 teaspoons coarsely ground pepper

Preheat oven to 180 C (350 F)
Set aside a large baking dish (about 9 x 13 inches).
Cook the noodles in a large pot of boiling water until cooked but still al dente. Drain and rinse in a coke set and place in a large heat proof bowl, set aside.
In a medium heavy bottomed pot over medium heat, cook together the sugar and oil, until the sugar is melted and a deep caramel colour. Immediately pour the caramel over the noodles, it will sizzle (don’t worry) as soon as it stops sizzling mix in the caramel so all the noodles are coated. Beat the six eggs together in a medium bowl, add the beaten eggs to the noodles and caramel, season well with pepper and salt to taste. Pour mixture into prepared baking dish, bake for 1 hour or until kugel is set.