Jerusalem Kugel. Photography: Ran Biran
Jerusalem Kugel. Photography: Ran Biran

Jerusalem Kugel

The secret of a good Jerusalem kugel lies in a generous amount of black pepper and the balance you strike between the sugar and salt.

The Jerusalem kugel is seasoned with a generous amount of black pepper, which strikes the perfect balance between savory and sweet. The long cook time in the oven coupled with the additional slow cooking on the hot plate turn this noodle pie into something heavenly. Serve with a pickle next to it and you don’t need anything else.

Ingredients for Jerusalem Kugel

  • 21 ounces (600 grams) short uncooked noodles
  • 2 eggs
  • 6 tablespoons (75 grams) Sugar
  • ½ teaspoon Salt
  • 1½ teaspoons ground black pepper

For the caramel:

  • 1¼ cup (250 grams) Sugar
  • 1 cup + 1 tablespoon (250 ml) neutral - flavored oil corn or sunflower


  • 1. Prepare the noodles: boil some warm water in a large pot. Add the noodles and cook according to the packet instructions. After draining, place the noodles in a large bowl. Add the eggs, sugar, salt and black pepper and mix.

  • 2. Prepare the caramel: place the oil and sugar in a saucepan and heat over a medium flame, without stirring at all (otherwise candy-like lumps will form). Wait for the mixture to bubble and keep a close eye on the saucepan. When the bubbles multiply and the sugar caramelizes, turn off the heat. At this stage, the liquid should be homogeneous and brown in color. Holding the saucepan with a towel, carefully pour the syrup over the noodles and stir.

  • 3. Heat the oven to 350F/175ºC. Line an oven-safe pot with parchment paper and pour the noodle mixture into it. Add another sheet of parchment paper on top, followed by a layer of aluminum foil (which will double for a pot cover).

  • 4. Bake for about 2½ hours. Remove the aluminum foil and check to see if the noodles around the edges have browned and are slightly crispy. If they are not, cover the pot again with the foil and continue baking until they brown. At this point, the kugel is ready, but sitting overnight on a hot plate will give it its special taste. If you don't have a hot plate, you can continue baking the kugel for 5 more hours at 210ºF (100ºC).

  • 5. Carefully remove the kugel from the pot and place it on a cutting board. Cut a slice for every person at the table. Serve with pickles (some connoisseurs also serve it with herring).

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This recipe is courtesy of “Hashulchan” website.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.