Denise says:
I have just returned from a trip to Jerusalem and was fascinated by the warm Yerushalayim spicy kugel. It is made by caramelising sugar with oil and then this is combined with lokshen. If you have never tasted it before it is quite different from classic savoury or sweet varieties. It is served for Kiddush or at the beginning of the Shabbat lunch with a slice of pickled dill cucumber. The spice comes from a good pinch of black pepper and the tradition comes from the Eastern Hasidic Jews of the 18th century. I like to mellow the flavours with a touch of aromatic cinnamon purchased from the Jerusalem market.
Once cooked it can be left on a blech or hot plate overnight.
Garnish: Dill pickled cucumbers – sliced, Sprigs of dill
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6 – 8 people
Ingredients:
225g thin lokshen / vermicelli75ml vegetable oil
100ml granulated sugar
Pinch of salt
1 ½ teaspoons black pepper
3 eggs – lightly beaten
1 teaspoon dried cinnamon
Method
1) Preheat the heat oven to 180 C /350 F / Gas mark 4.2) Grease and line a 1 kg loaf tin.
3) Cook the lokshen according to the packet instructions. Drain well and set aside.
4) In a medium saucepan, heat the oil and then add the sugar. Cook over a low heat stirring constantly until the sugar starts to darken to a caramel colour. This will take about 5 minutes.
5) Immediately add the lokshen, salt, pepper and cinnamon and stir well.
6) Leave to cool slightly and then stir in the beaten eggs. Pour into a loaf tin.
7) Bake uncovered until golden brown ~ about 35 minutes.
8) Remove from the oven and invert. It will look like a cake with a golden crust.
To serve the stylish way: Decorate with sliced dill pickled cucumbers, sprigs of dill and a dusting of black pepper.
Next Cookery Class:Wednesday14thSeptember Ashkenazi Classics 10 am– 1.30pm
Thursday 15th September Yom Tov Favourites 10 am – 1.30pm
Call Denise on 01923 836 456 www.jewishcookery.com