Jerusalem Circle
4 servings
60 minutes
Jerusalem kugel is a symbol of warmth and family traditions in Jewish cuisine, originating from the ancient quarters of Jerusalem. This amazing baked pie made from capellini pasta, caramelized sugar, and spices has a rich, sweet-spicy flavor with subtle notes of cinnamon and paprika. The burnt sugar gives it a deep caramel hue, while the eggs ensure a tender texture. Kugel not only delights with its aroma and taste but also perfectly complements the festive table. It is served as a side dish to meat dishes or enjoyed as a standalone treat. Baked to a golden crust, it melts in the mouth, leaving a sweet-spicy aftertaste that evokes nostalgia for cozy family evenings.
1
Pour water into a pot, bring to a boil, add salt, a little vegetable oil, break the spaghettini in half and put it to cook.
- Vegetable oil: 0.5 glass
- Salt: pinch
- Capellini: 250 g
2
When the spaghettini is cooked, drain the water and rinse.
3
Put half a cup of sugar and half a cup of oil in a completely dry pan. Mix. Leave until the sugar turns into burnt syrup.
- Brown sugar: 1 glass
- Vegetable oil: 0.5 glass
4
In the spaghettini, when the syrup is ready, add a quarter cup of water
- Brown sugar: 1 glass
5
Pour in the syrup and mix
6
Add paprika, cinnamon, salt, pepper, half a glass of sugar, and 2 eggs
- Sweet paprika: 2 teaspoons
- Cinnamon: 2 teaspoons
- Salt: pinch
- Ground black pepper: 1 teaspoon
- Brown sugar: 1 glass
- Chicken egg: 2 pieces
7
Mix everything and place it in a mold. Bake for 40 minutes in a preheated oven (180°C). You can also bake in a multicooker on the 'Baking' mode for 40 minutes.
