Kugel Yerushalmi (Kosher Jerusalem Kugel) Recipe

Yerushalmi Kugel
Miri Rotkovitz
Prep: 25 mins
Cook: 90 mins
Total: 115 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
252 Calories
13g Fat
31g Carbs
4g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 252
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 9%
Cholesterol 73mg 24%
Sodium 298mg 13%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 2%
Total Sugars 21g
Protein 4g
Vitamin C 0mg 0%
Calcium 20mg 2%
Iron 1mg 5%
Potassium 45mg 1%
*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.


  • 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 cups sugar

  • 1 tablespoon freshly ground black pepper

  • 1 1/2 teaspoons fine sea salt, or kosher salt

  • 4 large eggs

  • Parmesan, or other tasty grating cheese, for garnish

Steps to Make It

  1. Gather the ingredients.

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

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

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

  5. 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.

  6. 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.

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

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

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


  • 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. 

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