Kugel Yerushalmi (Kosher Jerusalem Kugel) Recipe

Yerushalmi Kugel
Miri Rotkovitz
Ratings
(20)
  • Total: 115 mins
  • Prep: 25 mins
  • Cook: 90 mins
  • Yield: 10 to 12 servings
Nutritional Guidelines (per serving)
232 Calories
4g Fat
43g Carbs
6g Protein
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Nutrition Facts
Servings: 10 to 12 servings
Amount per serving
Calories 232
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 75mg 25%
Sodium 720mg 31%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 4%
Protein 6g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This uniquely-flavored savory kugel, of caramelized noodles spiced with black pepper, was brought to the city of Jerusalem by Eastern European Hasidic Jews in the eighteenth century. Thus this kugel is called Kugel Yerushalmi, which means Jerusalem Kugel. Kugel Yerushalmi is traditionally eaten after Sabbath morning prayer services–either for kiddish or lunch–along with cholent and pickles.

Recipe Testing Notes

The original recipe called for 2/3 cup oil, 1 tablespoon salt, and 3/4 teaspoon pepper. The quantities have been tweaked in the updated recipe for a more balanced flavor and a less oily kugel. 

In the original recipe, the noodles were boiled in a relatively small quantity of water, along with the salt and pepper, and meant to absorb the water like rice. Since this method can be finicky and weakens the distinctive pepper flavor, it has been adjusted for more foolproof results. 

For those who opt for capellini (angel hair pasta) instead of egg noodles, break the noodles into thirds, or quarters before adding them to the boiling water. The shorter lengths will be easier to manage when mixing in the caramelized sugar. 

Ingredients

  • 1 pound (400 grams) fine egg noodles or capellini
  • 1/2 cup plus 1 tablespoon neutral-flavored oil, such as sunflower or canola
  • 1 1/4 cup sugar
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons fine sea or kosher salt
  • 4 large eggs
  • Garnish: Parmesan or other tasty grating cheese

Steps to Make It

pasta
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  1. Lightly grease a tube pan or 9 x 9 x 2-inch baking pan with oil or non-stick cooking spray. Preheat the oven to 350 F (180 C).

  2. In a large pot, bring water to a boil. Add the noodles, and cook according to the package directions, taking care not to overcook.

  3. Drain, return to the pot, and stir in 1 tablespoon of oil to prevent the noodles from sticking. Then, set it aside. 

  4. Place the oil and sugar in a light-colored, heavy-bottomed saucepan, which will allow you to see the color of the melting sugar. Adjust the stove to medium heat, and stir continuously with a wooden spoon. Slowly the sugar will start to turn yellowish-brown, combining with the oil. If the sugar turns dark brown too quickly, turn the heat down.

  5. Stir until a bubbly, liquid caramel has formed. Then immediately pour caramel over cooked noodles with the salt and pepper, and continue stirring until thoroughly blended.

  6. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.

  7. Pour into prepared pan. Bake for 1 to 1 1/2 hours in the preheated oven until nicely browned.

  8. When done, remove immediately from pan. This kugel can be served hot, warm, or cold.