The sweet and peppery flavor of Jerusalem Kugel.
I can remember passing through the Hasidic neighborhood of Me'a She'arim in Jerusalem as a teenager and first seeing the mahogany-brown wedges of Yerushalmi (Jerusalem) Kugel.
Curious, I bought a slice of the still-warm Sabbath delicacy, and was hooked. Unlike any noodle pudding I had tasted before, this one featured a sophisticated interplay of sweetness and peppery bite, with a subtle toasty flavor thrown in for good measure.
Preheat oven to 350F. 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.
If you prefer a more traditional kugel, yielding flatter, square servings, bake in a greased 9" x 13" casserole for about 75 minutes.
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