Yerushalmi Kugel (Jerusalem Kugel) is a traditional Ashkenazi Jewish dish often served on Shabbat mornings. It’s a savory-sweet noodle kugel made with caramelized sugar, eggs, and spices. Below is a classic recipe:
Ingredients
Noodles: 500g (thin egg noodles)
Sugar: 1 cup (for caramel)
Oil: ½ cup (vegetable oil or neutral oil)
Eggs: 4 large
Salt: 1 teaspoon
Black Pepper: 1½ teaspoons (freshly ground for a spicy kick)
Instructions
Cook the Noodles
Boil the egg noodles in salted water according to package instructions until al dente. Drain and set aside.
Make the Caramel
In a large, heavy-bottomed pot, heat the sugar over medium heat until it melts into a golden caramel. Be patient and stir occasionally to prevent burning.
Carefully add the oil to the caramel (it might bubble and splatter). Stir until fully combined.
Mix the Noodles and Caramel
Immediately toss the cooked noodles into the caramel mixture. Stir well to coat the noodles evenly.
Add the Spices and Eggs
Beat the eggs in a separate bowl. Slowly pour the eggs into the noodles while stirring quickly to prevent scrambling.
Add the salt and black pepper, and mix until well combined.
Bake the Kugel
Preheat your oven to 180°C (350°F). Grease a baking dish or bundt pan.
Pour the noodle mixture into the pan and press it down firmly.
Bake for 1 hour, or until the kugel is golden and slightly crispy on top.
Cool and Serve
Let the kugel cool slightly before slicing. It can be served warm or at room temperature.
Serving Suggestions
Serve alongside challah, pickles, or cholent for a hearty Shabbat meal.
Enjoy it as a standalone dish or pair with a fresh salad for a balance of flavors.