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Jerusalem Peppery Kugel Kugel Yerushalmi Recipe

Experience the irresistible flavors of Jerusalem with this authentic, sweet and peppery Kugel! This traditional pareve recipe, adapted from Joan Nathan's "Foods of Israel Today," boasts a rich history originating in Jerusalem among followers of the Vilna Gaon. Enjoy a perfectly caramelized crust and a tender, flavorful interior. Choose your cooking method: a classic bundt pan for a show-stopping presentation or a quicker 9x13 inch baking dish for a weeknight treat. Prepare to be amazed by this culinary masterpiece!

Prep Time 20 mins
Cook Time 90 mins
Calories 241.8 kcal
Protein 10g
Rating 4.0 (1 Reviews)
Jerusalem Peppery Kugel Kugel Yerushalmi 22

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Jerusalem Peppery Kugel Kugel Yerushalmi

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How to Make Jerusalem Peppery Kugel Kugel Yerushalmi

  1. Preheat oven to 200°F (93°C).
  2. Bring 6 cups of water to a boil in a large pot. Add 1 teaspoon of salt.
  3. Add 1 pound of pasta (such as egg noodles or spaghetti) and cook for 5-7 minutes, or until al dente.
  4. Drain the pasta and rinse under cold water. Set aside in a large bowl.
  5. Add 1 teaspoon black pepper, 1/2 teaspoon salt, 4 large eggs, and 2/3 cup granulated sugar to the pasta. Mix thoroughly.
  6. In a small saucepan, heat 1/4 cup vegetable oil over medium heat. Add 1/3 cup granulated sugar.
  7. Cook, stirring constantly, until the sugar melts and turns a light amber color. Be careful, as it will darken quickly.
  8. Pour the caramelized sugar over the pasta mixture and stir to combine. Don't worry if some caramel hardens – it will soften during baking.
  9. Grease a 10-inch bundt pan OR a 9x13 inch baking dish.
  10. Pour the pasta mixture into the prepared pan. If using a bundt pan, cover with aluminum foil.
  11. Bake in the preheated oven for 2 hours. If using a 9x13 inch baking dish, bake uncovered for 1 hour.
  12. For a crispier top (bundt pan only), remove the foil during the last 30 minutes of baking.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

69g

Fat

6g

Carbs

12g

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Main Courses Main Dish / Dinner Sweets & Sides Desserts Side Dishes European Mediterranean Vegetarian Holiday Recipes Baking

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Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Jewish Sephardi Casseroles Lunch Side Dishes Eggs Dairy Pasta American Asian Jewish Ashkenazi Middle Eastern Oven Easy European Beginner Cook Holiday Event Kid Friendly Vegetarian Eggs Dietary Spicy Rosh Hashana Free Of Something Pasta Rice And Grains Spaghetti Taste Mood Savory Equipment 4 Hours Or Less