A Yerushalmi Kugel with a peppery kick. Goes well with Israeli pickels.
3 loaf pans
½ cup oil
1¾ cup sugar, divided
4 cup boiling water
16 oz thin noodles
1 Tbsp salt
1 Tbsp flat black pepper
In a large pot heat the oil with 3/4 cup sugar, brown it for 10 minutes until golden brown.
Add the noodles and hot water, 1 cup sugar, salt and pepper. Mix well in. Cook it for 8-10 minutes.
Let the noodles cool off the flame for 5 minutes.
Beat the eggs well and add it into the pot very quickly so that they don't start cooking.
Pour into 3 loaf pan.
Bake at 350F for 45 minutes covered.