Dairy-Free Kugel Yerushalmi (Jerusalem Kugel)

Ingredients

• about 450 g Thin Egg Noodles
• 1 cup Sugar
• 0.5 cup Coconut Oil
• 1 tablespoon Black Pepper
• 0.5 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2Bring a large pot of water to a rolling boil. Add the about 450 g of Thin Egg Noodles and cook for 7-10 minutes, or until they are tender but still firm to the bite. Drain the noodles very well in a colander.
3. 3In a large oven-safe skillet, add the 1 cup of Sugar. Heat over medium heat, stirring occasionally, for 8-12 minutes, until the sugar melts and turns into a deep amber-colored liquid caramel. Be careful not to let it burn, as burnt sugar will taste bitter.
4. 4Carefully add the 0.5 cup of Coconut Oil to the caramelized sugar in the skillet. Stir continuously with a heat-resistant spatula or spoon until the coconut oil is fully melted and smoothly combined with the caramel.
5. 5Add the drained about 450 g of Thin Egg Noodles, 1 tablespoon of Black Pepper, and 0.5 teaspoon of Salt to the skillet with the caramel mixture. Use tongs or two spatulas to mix everything thoroughly, ensuring all the noodles are evenly coated with the caramel mixture.
6. 6Transfer the skillet to the preheated oven. Bake for 60-75 minutes, or until the top of the kugel is golden brown and appears crispy. The edges should be slightly darker and firm to the touch.

Substitutions

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