1lb thin egg noodles
1 Tbsp salt
1 cup oil
1 cup brown sugar
½ cup raisins
1 tsp salt
1 Tbsp freshly ground black pepper
5 eggs , beaten
4oz of noodles ( any kind )
Cook the noodles in a large pot of boiling water and a spoon of salt until they are softened but not too much.
Rinse with cold water , mix with a little oil ( to avoid them sticking to each other ) , transfer to a large bowl and set aside.
Preparation of caramel :
Pour a cup of oil to the pan , place over medium heat and wait to warm . Add the sugar and cook about 10 minutes until you get a clear caramel amber brown . Stir as little as possible . If you stir too much, caramel cloudy crystals being formed .
Once the caramel is ready, pour it quickly into the bowl with the noodles and stir well so that the noodles get the same color.
Note: the caramel mixture is warm while the noodles are cold, temperature difference may harden the caramel, therefore it is very important to mix quickly the noodles with the caramel .
Add the raisins, salt, pepper and eggs and mix well.
Pour the mixture into a greased pan or mold, tighten the noodles and cover with aluminum foil tightly secured to the perimeter.
Preheat the oven to 210 degrees F and bake for 4-6 hours. Check the Kugel after four hours, itt should be golden to brown.
When the Kugel is ready turn it upside down on a serving plate , slice into triangles or squares and serve.