This kugel is a mix I made from a number of recipes I received from all sorts of sources. Since none of them were written, I prepared it from memory, especially from that of Mrs. Batsheva Rivlin, who used to prepare the kugel on an oil burner, and its mild sweetness made it possible to eat it with tahini.
the preparation is quite simple
Recipe for 10-12 servings
400 grams fine noodles
50 grams canola oil
100 g brown sugar
1 teaspoon ground cinnamon
Salt and pepper to taste
25 grams butter or margarine
Cook the noodles to al dente - not too soft
Heat the oven to 180 ° C
Use the butter to grease a 22 cm diameter round baking pan, preferably - heat resistant glass (Pirex).
Drain and rinse the noodles in cold water.
Stir in the eggs, sugar, oil, cinnamon, salt and pepper.
Pour into the greased pan and top with the remaining butter / margarine cut into small cubes.
Cover with the lid of the pan or with aluminum foil.
Bake at 180 ° for about 45 minutes.
Lower the heat to 100° and continue baking overnight.
Sweet - with maple sauce and sour cream.
Salty - with green tehina
I tried it with rice noodles and the result was amazing. Although not that broun, yet even tastier and gluten-free