Jerusalem Kugel
A classic, savory-sweet noodle casserole characterized by its deep caramelized flavor and signature black pepper kick.
Ingredients
- •12 ounces (340g) thin egg noodles
- •1 cup granulated sugar
- •1/2 cup vegetable oil or melted butter
- •3 large eggs, lightly beaten
- •1 tablespoon freshly cracked black pepper
- •1 teaspoon kosher salt
- •1/2 cup golden raisins (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or a round springform pan thoroughly.
- 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; be careful not to burn it.
- 4
Carefully pour the oil or melted butter into the caramel and stir until smooth, then remove from heat.
- 5
In a large mixing bowl, combine the cooked noodles with the caramel mixture, tossing quickly to coat the noodles evenly before the caramel hardens.
- 6
Stir in the beaten eggs, black pepper, salt, and raisins until everything is well incorporated.
- 7
Transfer the mixture into the prepared pan, pressing down slightly to pack it firmly.
- 8
Cover the pan tightly with aluminum foil and bake for 60 minutes.
- 9
Remove the foil and continue baking for another 45 to 60 minutes, until the top is dark, crispy, and the kugel feels firm to the touch.
💡 Chef tips
- The secret to a traditional Jerusalem Kugel is the dark caramel; don't be afraid to let it get quite deep in color, but watch it closely so it doesn't turn bitter.
- You can make this a day ahead; it actually tastes better after sitting in the refrigerator overnight and being reheated.
- If you prefer a firmer texture, let the kugel cool completely in the pan before slicing it into squares.
✅ How it should turn out
The finished kugel should have a dark, caramelized exterior with a chewy, slightly sweet, and intensely peppery interior that balances perfectly with the richness of the noodles.