Kugel Yerushalmi (Jerusalem Kugel)

Ingredients

• 1 pound Thin egg noodles
• 1/2 cup Vegetable oil
• 1 cup Sugar
• 2 tablespoons Black pepper
• 1 teaspoon Salt

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Bring a large pot of water to a rolling boil. Add the 1 pound of thin egg noodles and boil for 3-5 minutes, or until they are tender. Drain the noodles very well using a colander.
3. 3Place a large oven-safe skillet or baking dish on the stovetop over medium heat. Add the 1/2 cup of vegetable oil and heat it for 1-2 minutes until it shimmers. Add the 1 cup of sugar to the hot oil and stir constantly with a heatproof spoon as the sugar melts and turns a dark amber color, like honey, which will take about 5-7 minutes; watch carefully to prevent it from burning, as burnt sugar will taste bitter.
4. 4Carefully remove the skillet from the heat. Add the 1 pound of drained thin egg noodles to the caramelized sugar and toss them gently with tongs or a spoon until all the noodles are evenly coated.
5. 5Stir in the 2 tablespoons of black pepper and the 1 teaspoon of salt until they are evenly distributed throughout the noodles.
6. 6Place the skillet into the preheated oven at 350°F (175°C). Bake for 60-75 minutes, or until the kugel is firm to the touch and the top has turned a deep golden brown color.
7. 7Let the kugel cool slightly in the skillet for about 10 minutes before serving. This cooling period helps the kugel set completely and makes it easier to serve.

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