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A round baked pasta pie with a crispy golden top, sliced into eight portions, rests in a metal pan on a wooden table. A knife is visible beside the pan.

Yerushalmi Kugel (Jerusalem Kugel)

Yerushalmi Kugel is a traditional Jewish dish that originates from Jerusalem, known for its unique combination of sweet and peppery flavors. Made with caramelized sugar, thin noodles, and a generous amount of black pepper, this kugel is a staple at Shabbat meals and special gatherings. The deep golden-brown color and rich, slightly spicy taste make it a beloved dish among Ashkenazi Jewish communities.
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Prep Time 15 minutes
Cook Time 1 hour
Course Side Dish, Snack
Cuisine Ashkenazi Jewish
Servings 8
Calories 280 kcal

Ingredients
  

  • 12 oz 340g thin egg noodles
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 teaspoon salt
  • 2 teaspoon ground black pepper adjust to taste
  • 4 large eggs lightly beaten
  • ½ cup boiling water

Instructions
 

  • **Cook the noodles:** Boil the egg noodles according to the package instructions until al dente. Drain and set aside.
    A pot of noodles boiling on a stove surrounded by spices, a tea kettle, and utensils on a wooden table.
  • **Caramelize the sugar:** In a large pot over medium heat, add the sugar and allow it to melt slowly, stirring occasionally. Once the sugar turns a deep amber color, carefully add the oil and boiling water. Stir quickly to combine.
    A pot of caramel sauce with a wooden spoon surrounded by caramel cubes, jar of brown sugar, sliced orange, cinnamon sticks, star anise, and small jars of honey on a textured surface.
  • **Add seasoning:** Mix in the salt and black pepper, stirring well.
    A pan of bubbling caramel sauce on a stove surrounded by jars of caramel and a honey dipper.
  • **Coat the noodles:** Add the cooked noodles into the caramel mixture, stirring continuously until they are well coated. Let cool slightly.
    A bowl of spaghetti with soy sauce, held by a person using chopsticks, with a small jar of soy sauce nearby on a textured surface.
  • **Incorporate eggs:** Once the mixture has cooled for about 5 minutes, add the beaten eggs and mix thoroughly.
    A steaming bowl of ramen topped with a raw egg yolk and garnished with herbs. Chopsticks rest nearby, with a cracked egg and a cup of soy sauce in the background.
  • **Bake:** Preheat the oven to 350°F (175°C). Transfer the noodle mixture into a greased baking dish or a well-oiled round pan. Cover with foil and bake for 1 hour.
    A pie tin filled with coiled spaghetti topped with caramel squares and drizzled with caramel sauce. A whisk and a jar labeled "SARAMEL" are nearby on a weathered baking sheet.
  • **Serve:** Let the kugel cool slightly before slicing. Serve warm or at room temperature.
    Golden-brown round cake with a textured top in a metal baking pan. A knife, lemon half, and a bowl of brown sugar are nearby on a wooden surface.

Notes

- **Spice level:** Traditional Yerushalmi Kugel is quite peppery, but you can adjust the black pepper to suit your taste.
- **Serving suggestion:** This kugel pairs wonderfully with pickles or a side of cholent for a classic Shabbat meal.
- **Make-ahead tip:** You can prepare the kugel a day in advance and reheat before serving.
Keyword jerusalem, kugel, yerushalayim