Vermicelli Kugel
6 servings
120 minutes
The recipe is taken from the book "Cuisines of the World. Jewish Cuisine.
Calories1030.3kcal
Proteins23.2grams
Fats24.9grams
Carbohydrates175.3grams
Vermicelli
1
kg
Vegetable oil
0.5
glass
Sugar
1.5
glass
Chicken egg
4
pc
Wheat flour
3
tbsp
Salt
to taste
Ground black pepper
to taste
Butter
1
tbsp
1
Boil the vermicelli according to the instructions on the package, drain in a colander, rinse, and let the water drain.
- Vermicelli: 1 kg
2
Heat vegetable oil in a deep pan.
- Vegetable oil: 0.5 glass
3
Add sugar and melt it to a light golden caramel state.
- Sugar: 1.5 glass
4
Remove from heat, place the vermicelli in the pan and stir quickly.
- Vermicelli: 1 kg
5
Cool slightly, add eggs and flour, season with salt and pepper to taste, and mix well.
- Chicken egg: 4 pieces
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Grease the round baking dish with butter.
- Butter: 1 tablespoon
7
Spread the kugel and smooth the surface.
8
Cover the top of the form with foil.
9
Preheat the oven to 130–140 degrees and bake the kugel for 1–1.5 hours.
10
Serve hot.
