kugels can be made from a variety of noodles and/or vegetables and are simple and filling side dishes. this particular one is actually a specialty of the city of jerusalem and is easily whipped up in no time at all. it is somewhat different in that it requires making a caramel first from oil and sugar and then adding it to cooked fine noodles to provide both colour and flavour. the standard noodle kugels use wide (broad) type egg noodles and do not involve this kind of preparation.
and you thought noodles were only for italian pasta dishes ;p
1/2 lb fine egg noodles (250 gr)
1/4 c vegetable oil
1/2 c white granulated sugar, divided*
1/4 - 1/2 tsp cinnamon
1/4 tsp ground ginger, heaped
1/2 - 1 tsp ground black pepper
boil a pot of salted water and cook the noodles until al dente. it should take less than 10 minutes as they are quite thin and small. do not overcook them.
drain well and set in a bowl.
preheat the oven to 350 F. grease a 6 - 7 inch cake pan, either round or square with margarine or oil. i like using margarine as it coats the sides better.
while they are cooling, heat 1/4 c of oil in a small pot or non stick fry pan. add *1/4 c + 1 tbsp of the sugar. reserve the rest for later.
stir the sugar in the pot or fry pan and let it melt.
it will slowly start to caramelize. do not leave it unattended.
once it is dark brown, very carefully add this to the noodles.
try to get all of the oil and sugar out of the pan. the mixture will sizzle a bit on top of the noodles; that is fine. mix well.
add the eggs, reserved sugar and seasonings to the noodle mixture. mix this well again.
add the mixture to the greased pan and bake for 1 hour or until well browned.
remove from oven. place a plate on top and then flip it over. you may want to check that it has not stuck to the pan first with a spatula before doing this. cut in serving pieces.