Passover Yerushalmi Kugel Recipes

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YERUSHALMI KUGEL



Yerushalmi Kugel image

This iconic Kugel straight from the streets of Jerusalem can be made at home without burning your pots. Get our simple recipe.

Provided by Jamie Geller

Categories     Kugel Recipes, Side Dish

Time 55m

Yield 8-10

Number Of Ingredients 6

12 ounce package extra-fine noodles
⅔ cup sugar + 3 tablespoons sugar
½ cup extra virgin olive oil, such as Colavita
5 large eggs
2 teaspoons kosher salt
2 teaspoons black pepper

Steps:

  • Preheat oven 350. 1. Cook noodles according to package directions. 2. Return the pot to a burner and pour ⅔ cup sugar in pot and top with oil, without mixing. 3. Cook on medium-high heat until it reaches an amber brown color and is bubbly. (Use a candy thermometer and wait until temperature reaches 320F) 4. Working very quickly, pour noodles back into the pot with sugar and oil. Mixing vigorously, add eggs, additional 3 tablespoons sugar, salt, and pepper. 5. Bake kugel mixture for 30 minutes or transfer into aluminum pot, 9x13 baking pan or bundt pan and bake. 6. Invert, slice and serve with Israeli pickles. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

Nutrition Facts :

PASSOVER YERUSHALMI KUGEL



Passover Yerushalmi Kugel image

Make and share this Passover Yerushalmi Kugel recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

4 1/2 lbs potatoes
4 eggs
1 teaspoon oil
salt
2 tablespoons oil

Steps:

  • Cooked the peeled potatoes until tender but not soft.
  • Drain and mash.
  • Add 4 eggs, 1 teaspoon of oil and a little salt.
  • Prepare a pot by spreading oil on sides and bottom.
  • Heat.
  • When oil is hot, pour in the potato mixture.
  • Cook for at least 1/2 hour on top of stove on a small flame until the sides are browned and kugel has risen in bulk.
  • Cool until completely cold.
  • Turn over.
  • Bake on other side in same pot 1/4 to 1/2 hour.

Nutrition Facts : Calories 357.9, Fat 8.9, SaturatedFat 1.8, Cholesterol 141, Sodium 67.1, Carbohydrate 59.7, Fiber 7.5, Sugar 2.9, Protein 11.1

YERUSHALMI KUGEL



Yerushalmi Kugel image

Make and share this Yerushalmi Kugel recipe from Food.com.

Provided by hennyww

Categories     Kosher

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 6

1 (12 ounce) package thin egg noodles
4 eggs
1 teaspoon salt
2 teaspoons ground black pepper
1 1/2 cups sugar
1/2 cup oil

Steps:

  • Cook egg noodles according to package directions. Strain and set aside to cool.
  • In a small 1 quart saucepan, dissolve the sugar and oil over low heat. Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes).
  • Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking).
  • Let cool to room temperature so as not to cook eggs.
  • Mix eggs with salt and pepper and add to nodle miter. Mix well.
  • Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.

Nutrition Facts : Calories 311.9, Fat 12, SaturatedFat 2, Cholesterol 94.4, Sodium 223.3, Carbohydrate 45.7, Fiber 1, Sugar 25.6, Protein 6.2

YERUSHALMI KUGEL



Yerushalmi Kugel image

A specialty of Jerusalem, this dark, dense kugel is bound by eggs and caramel, and sharpened with loads of black pepper. In this recipe, adapted from the cookbook author Adeena Sussman, the edges crisp as it bakes, providing a crunchy contrast to the soft, springy noodles inside. Don't stray from the pan while the sugar is caramelizing, or it may burn in spots. Serve it in wedges, either warm or at room temperature. Leftover Yerushalmi kugel will keep for at least five days in the fridge, and reheats well in a 350-degree oven.

Provided by Melissa Clark

Categories     noodles, main course

Time 3h

Yield 8 servings

Number Of Ingredients 6

2 1/4 teaspoons kosher salt, plus more as needed
1 (12-ounce) package thin egg noodles (or use angel hair pasta)
1/2 cup plus 3 tablespoons neutral oil, such as grapeseed, sunflower or vegetable
1 1/4 cups granulated sugar
6 large eggs, beaten
2 1/4 teaspoons freshly ground black pepper

Steps:

  • Heat oven to 325 degrees. In a large pot of salted boiling water, cook noodles according to package instructions. Rinse and drain well. Return to pot and toss with 1 tablespoon oil to prevent sticking. Set aside.
  • In a heavy skillet, combine sugar and 1/2 cup oil over medium heat. Cook, stirring constantly, until the sugar melts and turns amber brown, but not burned, about 10 to 15 minutes.
  • Working quickly, pour the caramelized sugar over the cooked noodles and stir to combine. (Don't scrape the skillet.) The caramel will probably clump in places when it hits the noodles, and that is OK. It will melt as the kugel bakes. Let noodle mixture cool until warm, about 10 minutes.
  • Add eggs and 2 1/4 teaspoons each salt and pepper to noodles. Stir to incorporate.
  • In a 6-quart oven-safe pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high until very hot, but not smoking. Scrape egg-noodle mixture into the pot and smooth it into an even layer.
  • Bake, uncovered, until kugel is dark golden and the top is slightly hardened and crusty, 1 hour 15 minutes to 1 1/2 hours.
  • Transfer pot to a rack to cool for 30 minutes. Run a butter knife or offset spatula along the edges to loosen the kugel. Invert kugel onto the rack, then invert it again onto a serving platter so that the top - and lighter side - of the kugel faces up. Serve while still warm or at room temperature.

KUGEL YERUSHALMI



Kugel Yerushalmi image

Provided by Gil Marks

Categories     Pasta     Brunch     Side     Bake     Hanukkah     Kid-Friendly     Rosh Hashanah/Yom Kippur     Fall     Kosher     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 10

Number Of Ingredients 6

1 pound thin noodles or vermicelli
2/3 cup vegetable oil
3/4 cup sugar
about 1 teaspoon salt
1/2 to 1 1/2 teaspoons ground black pepper
6 large eggs, lightly beaten

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, 5 to 8 minutes. Drain and set aside.
  • Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.
  • Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned, about 10 minutes.
  • Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with salt and pepper. Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings.
  • Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy - about 1 hour for the baking dish, about 1 1/2 hours for the tube pan. Serve warm or at room temperature with roast chicken, meat, or cholent.

PASSOVER POTATO KUGEL



Passover Potato Kugel image

All Jewish households have their own version of this delicious kugel we eat every weekend. This is by far the absolute best! You will make it over and over!

Provided by Allrecipes Member

Categories     Hanukkah Kugel

Time 2h25m

Yield 16

Number Of Ingredients 7

7 large Yukon Gold potatoes, peeled
2 large Idaho potatoes, peeled
1 small onion
4 large eggs
1 cup canola oil
1 tablespoon kosher salt
1 pinch ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
  • Bake, uncovered, in the preheated oven for 2 hours.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 23.1 g, Cholesterol 46.5 mg, Fat 15.4 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 385.3 mg, Sugar 0.6 g

PASSOVER ZUCCHINI KUGEL RECIPE - (4.2/5)



Passover Zucchini Kugel Recipe - (4.2/5) image

Provided by Steve-3

Number Of Ingredients 11

2 pounds organic zucchini
Salt
1 tablespoon olive oil
1 organic Spanish onion, large, finely chopped
1 garlic clove, minced
1 cage-free organic egg
4 egg whites
2 tablespoons fresh organic parsley, chopped
2 tablespoons fresh organic mint leaves, chopped, or 1/2 teaspoon dried
1/2 cup matzo meal
Freshly ground black pepper

Steps:

  • Preheat the oven to 375º. Trim the zucchini and cut on the diagonal into ¼ inch thick slices. In a large pot over high heat, bring 2 quarts of salted water to a boil. Boil the zucchini until tender, about 2 minutes. Drain the zucchini in a colander, rinse under cold water, and drain again. Blot dry with paper towels. Place the zucchini slices in a mixing bowl; set aside. In a large nonstick skillet over medium heat, heat the oil; add the onion and garlic and cook over medium heat until soft but not brown, about 4 minutes. Add the onion mixture to the zucchini. Stir the eggs, egg whites, and herbs in the zucchini mixture. Stir in the matzo meal and slat and pepper to taste. Transfer the mixture to an 8x8 inch baking dish, lightly greased with cooking spray. Bake until the kugel is set and the top is golden brown, about 45 minutes. Cut into squares for serving.

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