I love Moroccan food, but I also like to change things up a bit once in a while, so I sometimes make some Ashkenazi recipes, like Jerusalem kugel and serve it as a side to my meat for Friday night dinner. I’ve tried a couple of recipes, they are always similar, but so far this one has been the best for me. This is what you’ll need:
1 Tbsp. salt
3/4 Tbsp. black pepper
1 pound (400 grams) fine kosher egg noodles
2/3 cup oil
1 1/4 cup sugar
4 eggs
In one pot boil the noodles till tender and drain (make sure to salt the water). In another pot add the sugar and oil and let it come to a slow simmer on medium, making sure to stir it occasionally but be careful not to make it clump up (it took me a couple of tries.
Once the caramel has turned light brown and all the sugar has dissolved mix it in the noodles, then add one egg at a time, make sure to mix it fast so that the egg doesn’t cook, add salt and pepper and pour into a greased baking dish or Pyrex and into a 350 degree oven for an hour.
Enjoy!
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