Jerusalem Kugel
This traditional peppery and sweet noodle kugel features a rich caramelized sugar crust that makes it an unforgettable Shabbat side dish.
Ingredients
- •1 lb (450g) thin egg noodles
- •1 cup granulated sugar
- •1/2 cup neutral oil, such as canola or sunflower
- •4 large eggs
- •1 teaspoon salt
- •2 teaspoons freshly ground black pepper
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
- 2
Cook the thin egg noodles in a large pot of boiling salted water according to package instructions until just tender, then drain well.
- 3
In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring occasionally, until it completely dissolves and turns into a deep amber caramel.
- 4
Carefully and slowly pour the neutral oil into the hot caramel, whisking constantly until smooth and combined.
- 5
In a large bowl, whisk the eggs together with the salt and black pepper.
- 6
Slowly drizzle the warm caramel-oil mixture into the beaten eggs while whisking vigorously to prevent the eggs from scrambling.
- 7
Add the drained cooked noodles to the bowl and toss thoroughly until every noodle is evenly coated with the caramel-egg mixture.
- 8
Transfer the noodle mixture into the prepared baking pan, pressing it down firmly into an even layer.
- 9
Bake uncovered for about 1.5 hours, or until the kugel is set, deeply golden brown, and slightly crispy around the edges.
💡 Chef tips
- Be very careful when adding the oil to the hot caramel, as it may sputter.
- Use plenty of freshly ground black pepper; the sharp heat is essential to balance the sweetness of the caramel.
- Leftovers can be stored tightly covered in the refrigerator for up to 4 days and reheated in the oven.
✅ How it should turn out
The finished kugel should have a dark, caramelized crust with a deeply savory-sweet pepper flavor and tender, well-coated noodles inside.