This recipe is from Haaretz's archives.
Use a 28-cm. round baking dish, or a square one. Serves at least six.
400 gr. wide egg noodles (fine noodles also work )
3/4 cup sugar
100 gr. butter, or 1/3-1/2 cup oil
300 gr. mixed nuts and fruit (walnuts, almonds, raisins, chopped dried apricots), in any combination
zest of 1 lemon
1 1/2 tsp. salt
1 tsp. ground black pepper (or more )
Cook the noodles al dente in salt water, following the instructions on the package. In a broad pot, preferably heavy-bottomed and Teflon-coated, heat the sugar over a medium fire until it forms an amber-colored caramel. As the sugar is being heated, you can give the pot a shake, but it is better to avoid stirring the contents so as not to encourage crystallization.
When the amber caramel forms, but before it burns, add the butter or oil; stir until the mixture has a uniform consistency, over a low flame, so the caramel does not harden.
Add the cooked noodles to the caramel; mix well. Let cool for 2 minutes before adding the eggs, lemon zest and mixed nuts and fruit. Season with plenty of salt and pepper, taste and adjust the seasonings.
Spoon the noodles into a greased baking dish. If you want more of the crispy top layer (many think this is the best part ) use a larger dish.
Bake at 180 degrees, until the top layer of the kugel browns and becomes extra crispy (35-40 minutes). Eat hot or lukewarm.
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