(Hasidic Caramelized Noodle Pudding)
The Chmielnicki massacres in Poland in 1648, the apostasy of the false messiah Shabbetai Tzvi in 1666, the subsequent partition of Poland, and other problems shook the Jewish communities of eastern Europe. Some Jews found an answer in the freedom offered by the Enlightenment (Haskalain Yiddish). Others turned to Kabbalistic healers and miracle workers. One of these holy men was Israel ben Eliezer, commonly called the Ba'al Shem Tov (Master of the Good Name). By the time of his death in 1760, he had created a full-fledged religious movement known as Hasidism and, within a generation, the bulk of the Jews in central Poland, Galicia, and the Ukraine were Hasidim.
Beginning in the late 1700s, groups of Hasidim began moving to the Holy Land in order to live a more fully religious life. They brought with them the traditions of eastern Europe, including their manner of dress and foods. It was among the Hasidim of Jerusalem that this distinctive noodle kugel, which features a tantalizing contrast of pepper and caramelized sugar, was popularized.
Ingredients
Serves 10
Step 1
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.
Step 2
Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.
Step 3
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.
Step 4
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.
Step 5
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, orcholent.
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Reviews (7)
Back to TopOily and disgusting. I'll never made it again.
akalish
New York, NY
6/25/2007
This is definitely the worst kugel recipe I've ever attempted to eat or make. I should have known better when it said a) to dissolve the sugar in oil, b) to use that much oil in the first place c) to use so many eggs. I made it according to the recipe, took a bite, and promptly searched for the garbage to spit it out. My flatmate did the same. I quickly altered the recipe before Shabbat to use water instead of oil, and only about half the amount. I also used 4 eggs instead of 6. The kugel is usually made with probably two, but the four gives it a nice, albeit different, texture.
Anonymous
Providence, RI
3/21/2007
I am shocked by the negative reviews. I made this twice now and both times it has come out EXCELLENT! A different take on the kugel I am used to but delicious!
meljz1
12/7/2006
This tasted like deep fried sugar noodles. I followed the same recipe as these people, but should have known better when it called for so much oil and eggs. Save yourself the heartache and make anything else.
Anonymous
Los Angeles, CA
11/7/2006
Since it took me a while to figure out that chemicaly, sugar can not dissolve in oil, I had a hard time following the recipe. I gave up on that and cooked the sugar/oil till it carmelized but it was very greasy, and could have used more salt, more pepper too. Many better kugel recipes out there.
Anonymous
Madison, NJ
8/7/2006
A great dish for Shabbat Lunch with Cholent! I made this today in one of those cool silicone pans in a bundt shape. It came out beautifully. I have great memories of this dish from Israel. Easy, tasty and grat to make ahead.
Anonymous
La Jolla, CA
2/24/2005
made it the first time last year for a holiday dinner. it tastes different from most traditional kugels. there was a hint of sweetness and an intriguing texture with a crunch on top and chewiness in the middle. it was very easy to make and perhaps a little too easy to overcook or even burn. great way to fill up before the yom kippur fast.
Anonymous
delaware
9/10/2000
