Jerusalem Kugel
A classic, savory-sweet noodle pudding characterized by its deep caramel flavor and signature black pepper kick.
Ingredients
- •12 ounces (340g) thin egg noodles
- •1 cup (200g) granulated sugar
- •1/2 cup (120ml) neutral vegetable oil
- •3 large eggs, 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 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 golden-brown caramel, being careful not to burn it.
- 4
Slowly whisk the vegetable oil into the caramel; the mixture may bubble, so proceed with caution.
- 5
In a large mixing bowl, combine the cooked noodles with the caramel-oil mixture, tossing thoroughly until the noodles are evenly coated.
- 6
Add the beaten eggs, black pepper, and salt to the noodle mixture, mixing well to combine.
- 7
Pour the mixture into the prepared pan, pressing down slightly to ensure it is compact.
- 8
Cover with foil and bake for 1 hour, then remove the foil and bake for another 30 to 45 minutes until the top is firm and caramelized.
💡 Chef tips
- For a deeper flavor, use dark brown sugar instead of white sugar.
- The kugel can be made a day in advance and reheated; it actually improves in flavor after sitting.
- If you prefer a crunchier crust, bake it in a wider, shallower pan to increase the surface area.
✅ How it should turn out
The finished kugel should have a dark, caramelized appearance with a firm, slightly chewy texture and a perfect balance of sweet sugar and sharp, spicy black pepper.