180 minutes
A traditional Jewish noodle dish that's sweet and peppery, perfect for family gatherings.
pinches
Neutral Oil, divided
tablespoons
Thin Egg Noodles, cooked
0 oz
cups
Large Eggs, beaten
each
to taste
1. Prepare and Cook Noodles
Bring a large pot of water to a boil. Add a generous pinch of kosher salt and a tablespoon of neutral oil. Drop in the thin egg noodles and cook until al dente. Drain and set aside to cool slightly.
2. Caramelize Sugar
In a heavy skillet, combine half a cup of oil and the granulated sugar. Heat, stirring occasionally, until the sugar dissolves into a rich, amber brown syrup. Carefully pour over the cooked noodles, coating them evenly.
3. Mix Eggs and Seasonings
Beat six large eggs in a bowl. Season with kosher salt and freshly ground black pepper. Pour the egg mixture into the pot with the caramel-coated noodles, stirring well to combine.
4. Bake the Kugel
Preheat the oven to 325 degrees Fahrenheit. Place a 6-quart oven-safe pot inside to heat. Coat the hot pot with two tablespoons of oil, then pour in the noodle mixture. Bake until golden brown and slightly crisp, about 1 hour and 15 minutes to 1.5 hours.
5. Cool and Serve
Let the kugel rest for 30 minutes to set. Loosen the edges with a knife, then invert onto a serving platter. Serve the Yerushalmi Kugel warm.
Melt the sugar over medium-low heat to control the progression to an amber color. Use a heavy-bottomed saucepan to help distribute heat evenly and prevent burning.
Use thin egg noodles and cook them al dente to avoid a mushy texture.
Start baking at a higher temperature to set the structure, then lower it for a slow bake that caramelizes the exterior without drying out the interior.
Grind your black pepper and other spices fresh for a more robust and aromatic profile.
Use high-quality eggs and bring them to room temperature for a better texture.
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