Originally posted September 30, 2011

Jerusalem Kugel

Jerusalem Kugel by jonlabo

Found this really interesting Sephardi take on the classic noodle kugel. It's basically a pasta cooked in caramel... how can you go wrong?

Serve alongside brisket or a roast for that savory sweet thing.


  • 1½ cups sugar
  • ½ cup vegetable oil, more for greasing the pan
  • 2 teaspoons salt
  • ½ to ¾ teaspoon black pepper
  • 6 ounces fine noodles, like vermicelli
  • 6 ounces wide noodles, like fettuccine
  • 4 large eggs, well beaten.
12 servings


Place ½ cup sugar and ½ cup oil in a heavy 6-quart saucepan. Stir constantly over medium heat until caramelized, about 10 minutes. Remove from heat. Let harden and cool for 15 minutes.

Pour 5½ cups water into pan with the sugar mixture and bring to boil.

Add salt, pepper and remaining sugar. When water boils add noodles. Cook until water is almost evaporated.

Cool slightly and stir in eggs. Mix well and pour into a greased 10-inch round baking pan.

Preheat oven to 350 degrees and bake kugel for 1 hour. Run a knife around kugel, turn out onto a plate and serve.

1 1/2 hrs



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Adapted from

New York Times
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