Jerusalem Kugel
A traditional, sweet and peppery noodle casserole that is a staple of Ashkenazi Jewish cuisine, known for its deep caramelized flavor.
Ingredients
- •12 ounces (340g) thin egg noodles
- •1 cup (200g) granulated sugar
- •1/2 cup (120ml) neutral vegetable oil
- •3 large eggs, lightly beaten
- •1 tablespoon freshly cracked black pepper
- •1 teaspoon kosher salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or a round baking dish.
- 2
Cook the egg noodles in a large pot of boiling salted water until al dente, then drain well.
- 3
In a small saucepan over medium heat, melt the sugar until it turns into a deep amber-colored caramel, being careful not to burn it.
- 4
Slowly and carefully whisk the vegetable oil into the caramel; the mixture may bubble and harden initially, so keep stirring until smooth.
- 5
In a large mixing bowl, combine the cooked noodles with the caramel-oil mixture, tossing thoroughly until the noodles are evenly coated.
- 6
Allow the mixture to cool for 5 minutes, then stir in the beaten eggs, black pepper, and salt.
- 7
Transfer the noodle mixture into the prepared baking pan, pressing down slightly to ensure it is compact.
- 8
Cover the pan tightly with aluminum foil and bake for 60 minutes.
- 9
Remove the foil and bake for an additional 30 to 45 minutes, or until the top is firm and the edges are dark brown and caramelized.
💡 Chef tips
- The secret to a great Jerusalem Kugel is the dark color of the caramel; don't be afraid to let it get quite deep in color before adding the oil.
- You can make this kugel a day in advance and reheat it covered in the oven at 300°F (150°C) until warmed through.
- If you prefer a less intense pepper flavor, start with 2 teaspoons of black pepper and adjust to your taste.
✅ How it should turn out
The finished kugel should have a dark, golden-brown crust with a slightly chewy texture and a distinct, addictive balance of sweet caramel and sharp black pepper.