Yerushalmi Kugel (Jerusalem Kugel) is a traditional Israeli recipe for a traditional sweetened cake of egg noodles bound with lightly-spiced spiced eggs. The full recipe is presented here and I hope you enjoy this classic Israeli dish of: Jerusalem Kugel (Yerushalmi Kugel).
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Kugel (Yiddish: קוגל kugl, pronounced [ˈkʊɡl̩] or [ˈkɪɡl̩]) is a baked casserole, most commonly made from egg noodles (lokshen) or shredded potato. It is a traditional Ashkenazi Jewish dish, often served on Sabbath and Jewish holidays. It can be sweet, as here, or savoury in nature.
Ingredients:
340g fine egg noodles
4 tbsp oil
250g sugar
1 tbsp salt
1 tbsp ground black pepper
1 tbsp sugar
½ tsp cinnamon
4 eggs
1 tbsp (heaped) red schug or “hot pepper mix”
Method:
Prepare the pasta according to package instructions by boiling in salted water, then drain.
Add the oil and sugar to a pan. Place over medium heat, cooking until the sugar caramelizes and turns a golden brown colour. Stir every few minutes, watching carefully to ensure it doesn’t burn.
Quickly add the caramel mixture to the prepared pasta and stir briskly to combine.
Mix in the spices, then eggs. Finally, stir in the schug.
Divide the mixture between two 20cm diameter cake tins or put in a single deep 22cm diameter springform cake tin. Transfer to the centre of an oven pre-heated to 180C and bake for between 1.5 and 2 hours, or until cooked through.
This kugel freezes very well... allow it to cool completely then cover with foil and freeze. To re-heat place in oven at approx 90C until ready to eat.
This is often made in the night before and kept in the warming drawer of the oven at about 85C for the Shabbos day meal. In this case, only bake for an hour.
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