In the 1700s thousands of Hasidic Jews moved to Jerusalem, bringing with them this uniquely sweet and peppery Shabbat treat.
- Cook Time
- Prep Time
1 (12 ounce) package thin egg noodles
1 cup sugar
⅓ cup oil
1 teaspoon salt
1 teaspoon ground black pepper (or more if you like pepper)
- Preheat oven to 350°F / 175°C.
Bring a pot of water to a boil. Cook noodles according to the instructions on the package. Strain and set aside.
Add the sugar and oil to a large pot on low heat. Stir until sugar is dissolved and a deep golden-brown color, but not burnt.
Turn off the heat and add the noodles into the pot of sugar. Immediately stir with a big spoon until the noodles are coated in the caramel. It’s okay if the sugar hardens in some spots – it will melt in the oven.
Allow the mixture to cool for 5 minutes. Mix in the eggs, salt and pepper. We allow it to cool, so the eggs don’t cook right away.
Scoop the mixture into a greased baking dish. Bake for 1 hour.