קבלו את הדבר האמיתי! קיגל ירושלמי אורגינל של שף קונדיטורית רחלי דושיץ האלופה. יותר אותנטי וטעים מזה אין! חברות וחברים, לא צריך לנסוע למחנה יהודה או לבני ברק. אפשר להכין קיגל מהמם בבית. תודה רבה לרחלי המקסימה על מתכון פגז ❤
המתכון בעברית כאן:https://bit.ly/38rBYXm
A real Jerusalem Kegel!
Ingredients
600 egg noodles (3 packs of 200 grams)
Ingredients for caramel
300g sugar (1 1/2 cups)
140 g oil (3/4 cup)
Ingredients for the masa
4 L size eggs
200 grams of sugar (1 cup)
2 tablespoons black pepper
1 tablespoon salt
1 teaspoon replete with cinnamon
The preparation process
1 Turn on a 190 degree oven. Line a 26-inch Jahlon pot with baking paper and set aside.
2 In a wide saucepan over medium flame, boil about 3 liters of water. When the water is boiling put the noodles in the pot and cook 6
subtlety. After 6 minutes transfer the noodles to the strainer to filter the liquid and set aside.
3 In a medium bowl, mix 200 grams of sugar (1 cup) and 4 L-sized eggs for a uniform batter and set aside.
4 In a large, large saucepan over medium flame, put together 300 grams of sugar and 140 grams of oil. Mix with a wooden spoon and caramelize
The sugar until you get an amber hue. Gradually add the noodles very carefully while stirring until assimilated
Full of oil and caramel noodles (watch the tutorial video, super caution is required here).
5 Add the batter of sugar and eggs, a spoonful of cinnamon, a tablespoon of salt, finally 2 tablespoons black pepper, spoon
Other spoon, to taste and mix well. (I had 2 tablespoons of black pepper)
6 transfer to the jahnon pot, cover with lid and bake 60 minutes, after 6 minutes remove lid and bake 15 minutes
More. Slice the kegel after an hour, when it reaches almost room temperature.