Ingredients
Units
- 1 cup sugar
- ½ cup canola oil
- 1 (16 oz) package thin egg noodles
- 1 tsp freshly ground black pepper
- 1 ½ tsp kosher salt
- 6 eggs, beaten
Instructions
- Preheat oven to 350°F.
- Cook noodles according to package directions; rinse and drain well.
- In a heavy skillet, combine oil and sugar over medium heat. Cook, stirring constantly, until sugar is very dark but not burnt, about 11-12 minutes. Remove from heat.
- In a large bowl, quickly combine drained noodles and caramelized sugar. Stir to incorporate. Let cool at least 10 minutes.
- Add eggs, salt, and pepper and stir to combine.
- Grease the bottom and sides of a 6-quart soup pot or Dutch oven and pour noodle mixture into pot. Do not cover pot. Bake for 2 hours, or until kugel is very dark brown and top is crusty.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Baking
- Cuisine: Israeli