Light Jerusalem kugel for before the Yom Kippur fast
A low-fat dish with for the last meal before Yom Kippur begins.
This recipe is from Haaretz's archives.
The dish doesn't have a lot of fat, it's studded with dried fruit and its texture is not too dense. It's as dark as if it had been baked all night long, but it actually only spends a short time in the oven.
1/2 kilo spaghetti, broken, or thin noodles (but not the thinnest)
boiling water and salt
3 beaten eggs
50 gr. melted margarine
salt, black pepper, cinnamon, and paprika - in moderation if served before the fast; otherwise, use generously
sugar or artificial sweetener
1 1/2 cup mixed dried fruit (raisins, chopped dried apricots; also chopped walnuts)
3/4 cup sugar
1. Cook the noodles in lots of salt water for about 7 minutes or until they're al dente. Drain.
2. Beat the eggs, mix with the noodles and the rest of the ingredients, except for the sugar.
3. Grease a 15 x 30 cm. Pyrex pan and place the mixture in it, flattening it.
4. Place the sugar with 2 tbsp. water in a medium-size pot, heat while mixing until the sugar gets brown. Watch carefully to make sure the sugar doesn't burn, and stir well.
5. Pour the sugar and water immediately, before it hardens, onto the mixture in the pan.
6. Bake at 190 degree Centigrade for 30 minutes or until just before the kugel darkens completely.
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