Jerusalem kugel is a sweet and peppery noodle kugel recipe that is crispy on the outside and chewy on the inside.
Growing up in Israel, I quickly learned that kugel meant different things in different homes. From sweet to savory, each family had its own special recipe. But it wasn't until adulthood that I discovered the unique charm of Jerusalem kugel.
While working on a Jewish family food project at ANU Museum of the Jewish People in Tel Aviv, I encountered kugel yerushalmi. An acquaintance shared her family's recipe, and I was instantly captivated. Jerusalem kugel is a sweet and peppery noodle dish, first fried until caramelized to perfection and then baked until golden brown. It's a unique study in textures and contrasting flavors that surprises some and captivates others.
That very night, I rushed home to try making it myself. As the aroma of the bubbling sugar filled our kitchen, my kids gathered around, eager to taste. One bite was all it took - they fell head over heels for this delicious treat. Jerusalem kugel had found a permanent place in our family's culinary repertoire.
In the everlasting debate of sweet kugel, yay or nay, guess which camp my kids are in? That's right. They're solid in the mom made noodles in caramel sauce for dinner camp.
What Is Jerusalem Kugel (Kugel Yerushalmi)?
Jerusalem kugel, or Kugel Yerushalmi in Hebrew, is a unique Israeli dish with a rich history. I can tell you it's quite different from other kugel varieties you might know.
This kugel is made with thin noodles, sugar, and a generous amount of black pepper. The noodles are caramelized, giving the dish its signature golden-brown color and sweet-savory taste.
I've learned that Jerusalem kugel has been a staple of the local Jewish community since the 1700s. It's often served on Shabbat and Jewish holidays like Rosh Hashana.
The cooking process is what makes this kugel special. First, sugar is caramelized in oil until a caramel sauce is made. Then, cooked noodles are added and mixed with eggs, more sugar, salt, and black pepper.
The result is a dense, sweet, and peppery noodle kugel. It's usually baked in a round pot, creating a cake-like shape. When sliced, you can see the individual noodles bound together.
I find Jerusalem kugel fascinating because it perfectly balances sweet and savory flavors. It's a testament to the unique culinary traditions of Jerusalem's Jewish community.
Noodle kugel is versatile. It can be a side dish or even a main course. Some people enjoy it warm, while others prefer it cold. In my house, it goes both ways, but usually with a dollop of sour cream on top.
Ingredients
- Egg noodles: Provide the base for the dish; thin ones are best, or you can do a mix of thin and thick for a beautiful look. They can be substituted with other pasta types like angel hair, spaghetti or linguine.
- Salt: use kosher salt or sea salt for a more complex taste
- Oil: Helps prevent the noodles from sticking; vegetable, canola, or olive oil are all good.
- Sugar: Adds sweetness; brown sugar can be used for a deeper flavor.
- Eggs: Binds ingredients and adds richness.
- Black pepper: Adds a spicy kick; white pepper can be used for a milder flavor.
- Cinnamon (optional): Provides warmth and depth; nutmeg or allspice can be used as alternatives for a different flavor profile
See recipe card for exact quantities.
Equipment
Jerusalem kugel starts cooking on the stovetop, and then moves onto the oven. Make sure you use a pan that is oven safe, like a Dutch oven or a Le Creuset pan. This is the oven-safe Le Creuset pan I used. After 10+ years of use, it barely has a scratch or a mark on it. Meanwhile, I changed 4 cheap Dutch ovens already. You can't beat this quality!
This is the oven safe pan I use and love. After 10+ years of use, it barely has a scratch or a mark on it. Meanwhile, I changed 4 cheap Dutch ovens already. You can't beat this quality!
How to Make Jerusalem Kugel Recipe
Prepare the Ingredients
Preheat your oven to 300°F (150°C). While the oven is heating, gather all your ingredients. This will make the cooking process smoother. Prep an oven-safe pot, large pan or Dutch oven with cooking spray.
Cook the Noodles
Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a boil over high heat. Add the egg noodles to the boiling water and cook noodles according to package instructions. When the noodles are done, drain them in a colander and set aside.
Create the Caramel Base
In an oven-safe pot, heat the oil over medium-high heat. Add 1 cup of sugar to the hot oil and let it melt, stirring occasionally. This process will take about 5 minutes and should result in a golden caramel. Once the caramelized sugar is ready, add the hot, drained noodles to the pot and mix well to coat the noodles with the caramel.
Prepare the Egg Mixture
In a separate bowl, combine the beaten eggs, the remaining ½ cup of sugar, salt, black pepper, and cinnamon, if using. Mix these ingredients well. Pour this egg mixture over the caramel-coated noodles in the pot. Stir thoroughly to ensure the noodles are evenly coated with the egg mixture.
Cook on The Stovetop
Spread the caramelized noodle mixture evenly in the prepared cake pan. Reduce the heat to low and let the mixture cook for about 10 minutes. During this time, the edges of the noodle mixture should start to brown.
Bake the Kugel
After the initial stovetop cooking, transfer the pot to the preheated oven. Bake the kugel for 2 hours at 300°F (150°C). For a softer texture, you can bake it overnight at a lower temperature of 212°F (100°C).
Serve Kugel Yerushalmi
Once the kugel is done baking, remove it from the oven and let it cool slightly before serving. To serve, invert the pan on a baking dish and lift until the kugel slides out.
Top Tips
Kugel isn't just for the holidays! Serve Jerusalem kugel on Shabbat, it can cook on low heat all night, like chamin.
This recipe is parve (neither meat nor dairy) and suitable for kosher diets. The total preparation and cooking time is over 3 hours, but most of this is passive baking time. Despite the long cooking time, the recipe itself is super easy, perfect for cooks of all skill levels.
Storage
For short-term storage, refrigerate cooled kugel in an airtight container for up to 3-4 days. For longer storage, cut into portions, wrap tightly, and freeze for 2-3 months. Thaw overnight in the fridge and reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness.
Accompanying Dishes
Jerusalem kugel pairs well with various dishes. I often serve it alongside hearty meat dishes like brisket or roast chicken. Its sweet and peppery flavors complement savory mains nicely.
For a lighter meal, I like to pair it with a fresh salad. A simple green salad with a tangy vinaigrette balances the kugel's richness.
Some other traditional accompaniments include:
- Cholent (slow-cooked stew)
- Kishke (stuffed beef intestine)
- Kosher dill pickles
- Sliced deli meats
I find that Jerusalem kugel works well as part of a brunch spread too. It's delicious served alongside bagels, lox, and cream cheese.
The kugel's versatility means it can be enjoyed at various meals. It's a staple for many families on the Sabbath, or Rosh Hashana. But I've also had it for breakfast, as a side dish at lunch or dinner, and even as a snack on its own.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Jerusalem Kugel (Yerushalmi Kugel)
Equipment
- Dutch oven or other oven-safe pan
Ingredients
Instructions
- Preheat oven to 300°F. Spray a pot or dutch oven with cooking spray.
- Cook noodles according to package instructions. Drain well.
- Heat oil in an oven-safe pot. Add 1 cup sugar and melt into a golden caramel (5 minutes on medium-high heat). Add hot noodles and mix.
- Mix eggs, remaining ½ cup sugar, salt, black pepper, and cinnamon. Pour over noodles. Mix well.
- Spread mixture evenly in pot. Lower heat and fry for 15 minutes until edges brown.
- Transfer to oven and bake for 2 hours (or overnight at 212°F).
Tell Me What You Think!