Jerusalem Sweet Hot Noodle Casserole Yerushalmi Kugel
Experience the ultimate fusion of sweet and spicy with Jerusalem Sweet Hot Noodle Casserole, also known as Yerushalmi Kugel—a Middle Eastern classic that celebrates bold flavors and comforting textures. This traditionally inspired dish features wide egg noodles coated in a luscious caramel sauce, enhanced with a surprising kick of black pepper, a touch of cinnamon, and a hint of salt for balance. Baked to golden perfection with a crisp top and a tender interior, this kosher-friendly casserole is both nostalgic and unique, making it perfect for Shabbat, holiday gatherings, or any special occasion. Simple to prepare and irresistibly flavorful, this kugel offers the perfect harmony of sweet and savory.
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Recipe Information
Ingredients
- 450 grams wide egg noodles
- 120 milliliters vegetable oil
- 200 grams granulated sugar
- 120 milliliters water
- 4 large eggs
- 1 tablespoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking dish or a large kugel pan.
Cook the egg noodles in a large pot of boiling salted water according to the package instructions until just al dente. Drain and set aside.
In a deep skillet or saucepan, heat the vegetable oil over medium heat. Add the sugar and stir constantly until it melts into a deep amber caramel, approximately 5-7 minutes.
Carefully stir the water into the caramelized sugar (it will sizzle and bubble significantly). Continue stirring until smooth. Remove from heat and let it cool slightly for 5 minutes.
In a large mixing bowl, whisk the eggs. Slowly pour the cooled caramel mixture into the eggs while whisking vigorously to avoid scrambling the eggs.
Add the ground black pepper, cinnamon, and kosher salt to the egg mixture and whisk until fully combined.
Combine the cooked noodles with the caramel-egg mixture, ensuring all noodles are evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover tightly with foil.
Bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to crisp slightly.
Let the kugel rest for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 203.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 232 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
