This is our recipe for Yerushalmi Kugel. We got it from Rabbanit Yehudit Rabinovitz, the wife of the late Munkatch Rebbie, here in Petach Tikva. Yerushalmi kugel should be sweet on the outside and peppery on the inside. A friend of mine whose family comes from Jerusalem (something like 4 or 5 generations) claims that real Yerushalmim eat it with techina and pickles. Cook noodles until medium done and drain well. Mix in a bowl all ingredients except sugar. Brown 4 tablespoons of sugar in a deep pot (You can use an enamel pot. I use a regular pot and later remove the plastic handles). Put mixture in pan and bake covered for 1 hour. Remove from pot and brown 4 more Tablespoons of sugar. Put back mixture upside down. Leave on the "plata" (blech) overnight. Posted to JEWISH-FOOD digest by "Kosher European Food"
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|Serving Size: 1 Serving (1927g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2081 (38%)|
|Amt Per Serving||% DV|
|Total Fat 231.2g||308 %|
|Saturated Fat 45.1g||225 %|
|Monounsaturated Fat 113.5g|
|Polyunsanturated Fat 51.2g|
|Cholesterol 4650mg||1431 %|
|Sodium 1513mg||52 %|
|Potassium 2793.9mg||74 %|
|Total Carbohydrate 675.7g||199 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 654.4g|
|Protein 198.6g||284 %|
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Calories per serving: 5521
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