There is a mystique surrounding Shalom Bayis Kugel. Does it actually increase Shalom Bayis? I don’t know but it taste great, looks spectacular, and pleases everyone.
The idea of this kugel is to have three favorites in one bite. In order to accomplish this, each kugel needs to be made separately, baking one kugel at a time until all 3 are stacked. Usually the layer on the bottom is kishke, then yerushalmi and then potato. Assemble how you want according to preference.
1c boiling water
salt and pepper
2 bags fine lukshen
2 pkgs of kishke
Cook lukshen according to directions and let cook.
Heat oil and sugar in pot, stirring constantly so it does not burn or get hard. (note: Be very careful because hot sugar can burn very badly and be very painful.)
Simmer and add lukshen. Keep stirring.
Let coll off, then add eggs, salt and pepper.
Pour into pan and bake at 350 for 20 minutes or until the top is hard and will not cave in.
Empty the 2 packages into a bowl. Stir in water and mix until a liquidy consistency. When yerushalmi kugel is ready, pour over it and spread evenly. Bake in oven for 20 minutes or until the top is hard.
Grate potatoes by hand or in processor. Drain the extra water.
Add eggs and mix well.
Pour in boiling water, seasoning to taste and some oil.
Pour over kishke and bake in oven for 2 hours.
Helpful Hint: Change up the order depending on how you like it and which you think is the sturdiest.
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