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 noodles
50 grams canola oil
100 grams brown sugar
30 grams white 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, brown sugar, oil, cinnamon, salt and pepper.
Caramelize the white sugar in a small pan. Dilute with some water, and add to the mixture.
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 in oven's center.
Lower the heat to 100°C and continue baking for 8 hours (or overnight).
Sweet - with maple sauce and sour cream.
Salty - with green tehina
It recommended to use a thermometer for the oven. If you don't have one, lower the heat on your first time to 80°C instead of 100°C to avoid scorching.
The Caramelized sugar is only used to obtain a nice tan color. You may skip that if you want to use less sugar.
I tried it with rice noodles and the result was amazing. This makes it Kosher for Passover and it is gluten free as well
Rice noodles should be cooked a few minutes longer than the directions on the package
Use the one that look like spaghettini (rather than the "rice hair").