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Jerusalem Kugel (Yerushalmi Kugel) Recipe

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4.2 from 4 reviews

  • Author: Leila
  • Total Time: 4 hours
  • Yield: 7 servings

Description

Jerusalem Kugel, also known as Yerushalmi Kugel, is a traditional Jewish noodle pudding that harmonizes sweet and peppery flavors. This dish features caramelized sugar, eggs, and freshly ground black pepper, baked slowly to create a golden, crispy exterior with a tender, rich interior. Perfect as a side dish for Shabbat or holiday meals, this kugel is a comforting and flavorful addition to any table.

Ingredients

Noodles

  • 14 oz egg noodles (thin, medium, or wide)
  • 1 tbsp salt
  • 1/3 cup vegetable oil

Sweet and Spice Mix

  • 1 1/2 cups sugar (divided)
  • 4 large eggs (beaten)
  • 1-3 tsp freshly ground black pepper
  • 1 tsp cinnamon (optional)

Instructions

  1. Preheat and Prepare Pot: Preheat your oven to 300°F. Spray an oven-safe pot or Dutch oven with cooking spray to prevent sticking.
  2. Cook Noodles: Cook the egg noodles according to package instructions until al dente. Drain thoroughly to remove excess water.
  3. Caramelize Sugar with Noodles: Heat the vegetable oil in the oven-safe pot over medium-high heat. Add 1 cup of sugar and cook for about 5 minutes until it melts into a golden caramel. Immediately add the hot cooked noodles and stir to coat them evenly with the caramel.
  4. Mix Egg and Seasonings: In a separate bowl, whisk together the beaten eggs, remaining 1/2 cup sugar, salt, freshly ground black pepper, and cinnamon if using.
  5. Combine and Stir: Pour the egg mixture over the caramel-coated noodles in the pot and mix thoroughly to combine all ingredients well.
  6. Fry on Stovetop: Spread the noodle mixture evenly in the pot. Reduce the heat to low and cook for 15 minutes, allowing the edges to brown and crisp up slightly.
  7. Bake Slowly: Transfer the pot to the preheated oven and bake the kugel for 2 hours. For a slower cook, you may bake overnight at 212°F to develop deeper flavors and texture.

Notes

  • Adjust black pepper quantity according to your heat preference; traditionally, this kugel is pepper-forward.
  • Vegetable oil can be substituted with other neutral oils like canola or light olive oil.
  • For a more pronounced spice note, add cinnamon, but it is optional.
  • Baking overnight at a lower temperature helps develop a more complex flavor and a firmer texture.
  • Use an oven-safe pot with a sturdy lid for best results in both stovetop frying and oven baking.
  • This kugel keeps well and flavors often improve the next day.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://recipesbyleila.com/jerusalem-kugel-yerushalmi-kugel-recipe/