The Best Authentic Yerushalmi Kugel
Ingredients
- 1 (12 oz) bag fine egg noodles
- ¾ cup oil
- 9 oz or 1 ⅛ cups sugar
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp sugar
- ½ tsp cinnamon
- 4 eggs
- 1 heaping tbsp red schug or “hot pepper mix”
Instructions
- Prepare the pasta according to package instructions in salted water and drain.
- Add the oil and sugar to a pot. Cook over medium heat until sugar caramelizes and turns a golden brown color as shown. Stir every few minutes. Watch carefully so it doesn’t burn!
- Quickly add caramel mixture to prepared pasta and stir quickly to combine.
- Mix in spices, then eggs. Finally, stir in the schug.
- Add the mixture to 2 8" rounds or 1 deep 9" round and bake on 350℉ for 1.5-2 hours.
Notes
We love it best left in the warming drawer or oven on a low temperature like 190 overnight for the Shabbos day meal. This way, bake the kugels for just 1 hour.
Yerushalmi kugel freezes really well. Let cool, cover with heavy duty foil and freeze. To reheat place in over at approx 190-200 until ready to eat.
