Jerusalem Kugel
This traditional, peppery noodle kugel features a caramelized sugar crust and a deeply savory, comforting flavor profile.
Ingredients
- •16 oz (450g) thin egg noodles
- •1 cup granulated sugar
- •1/2 cup neutral oil, such as canola or vegetable oil
- •4 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 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 dissolves and turns into a deep golden-amber caramel.
- 4
Carefully and slowly pour the neutral oil into the hot caramel, stirring constantly until fully combined and smooth.
- 5
Transfer the cooked, drained noodles into a very large mixing bowl.
- 6
Pour the hot caramel-oil mixture over the noodles, stirring vigorously and quickly so the noodles absorb the caramel evenly.
- 7
Allow the noodle mixture to cool down slightly so it does not scramble the eggs, then mix in the beaten eggs, black pepper, and kosher salt until thoroughly incorporated.
- 8
Pour the mixture into the prepared baking pan, pressing it down evenly to ensure a compact kugel.
- 9
Bake uncovered for about 90 minutes, or until the kugel is firmly set, deeply golden brown, and slightly crisp on top.
- 10
Let it cool for at least 15 minutes before slicing into squares and serving warm.
💡 Chef tips
- Be extremely cautious when adding the oil to the melted sugar, as it may sputter and splatter.
- Do not skimp on the black pepper; the sharp heat is essential to balance the rich, sweet caramel.
- You can bake this kugel a day in advance, keep it covered in the refrigerator, and reheat it in the oven before serving.
✅ How it should turn out
The finished Jerusalem Kugel should have a gorgeous dark-amber crust, a rich aroma of caramelized sugar and sharp black pepper, and a dense, comforting texture.