Jerusalem Kugel
This traditional peppery and sweet noodle kugel features a caramelized sugar crust and a deeply comforting flavor profile.
Ingredients
- •16 oz thin egg noodles (450g)
- •1 cup granulated sugar (200g)
- •1/2 cup vegetable oil (120ml)
- •4 large eggs
- •1 tablespoon freshly ground black pepper
- •1 teaspoon salt
Instructions
- 1
Preheat your oven to 300°F (150°C) and grease a 9x13-inch baking pan well.
- 2
Cook the thin egg noodles in a large pot of boiling salted water according to package instructions until just tender, then drain thoroughly.
- 3
In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring occasionally until it melts completely and turns into a deep amber caramel.
- 4
Carefully and slowly pour the vegetable oil and half of the black pepper into the hot caramel, stirring constantly until smooth (watch out for sputtering).
- 5
Transfer the drained noodles to a very large mixing bowl, pour the hot caramel mixture over them, and toss quickly to coat every noodle evenly.
- 6
Allow the noodle mixture to cool for a few minutes so it does not cook the eggs, then beat in the eggs, salt, and the remaining black pepper until fully combined.
- 7
Pour the mixture into the prepared baking pan, pressing it down firmly to create a compact, even layer.
- 8
Bake uncovered for about 1.5 hours, or until the kugel is set, deeply golden brown, and the edges are slightly crisp.
💡 Chef tips
- Be extremely careful when adding the oil to the hot caramel, as the temperature difference can cause it to bubble violently.
- Do not skimp on the black pepper; the sharp heat is what balances the intense sweetness of the caramelized sugar.
- You can bake this kugel a day in advance, keep it covered in the refrigerator, and reheat it covered in a 350°F oven for 20 minutes before serving.
✅ How it should turn out
The finished kugel should be deeply caramelized and amber-brown in color, with a firm yet tender texture and a perfect balance of sweet caramel and sharp black pepper flavor.