Yerushalmi  Kugal

Because of the eggs and the oil, ordinary Yerushalmi Kugal can be very rough on the stomach.  I modified this recipe that I found on the internet to make it digestively safe and it tasted delicious.

You will need

4 ½ c. water

1 Tbsp. salt

¾ tsp. pepper

1 lb. yolkless super fine egg noodles

½  c. oil

1 ¼ c. sugar

1 cup of egg beater

1.      Preheat oven to 350

2.      Boil water with salt and pepper

3.      Add noodles

4.      Simmer until absorbed

5.      In a separate pot warm the oil with the sugar over a medium heat until caramelized (light brown)

6.      Pour caramel over noodles and stir in

7.      Add the egg beater and stir

8.      Pour into a greased pan and bake for 1 ½ hours