Yerushalmi Kugel
Dive into the rich flavors and comforting aromas of Yerushalmi Kugel, a beloved Jerusalem specialty that perfectly combines sweet and savory elements. This traditional noodle pudding features tender egg noodles enveloped in a deeply caramelized sugar syrup, creating a subtle yet irresistible sweetness. Black pepper adds a bold, spicy kick, elevating the dish to a harmonious balance of flavors. Baked to golden perfection, this kugel is an essential addition to Shabbat and holiday tables, offering a taste of authentic Jewish cuisine. With its simple ingredients and timeless preparation, Yerushalmi Kugel is a crowd-pleasing centerpiece that's delicious served warm or at room temperature. Optimize your next gathering with this flavorful twist on a classic!
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Recipe Information
Ingredients
- 500 grams thin egg noodles
- 1 cup sugar
- 1 cup water
- 1 cup vegetable oil
- 6 large eggs
- 2 tablespoons black pepper
- 1 teaspoon salt
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until al dente. Drain and set aside.
In a large, heavy-bottomed pot, heat the sugar over medium heat to create a caramel. Stir constantly until the sugar melts and turns a deep amber color, being careful not to let it burn.
Carefully add the cup of water to the caramel (it will splatter, so stand back) and stir until the caramel dissolves into the water, forming a syrup. Remove from heat and set aside.
In a small pot or skillet, heat the vegetable oil until hot but not smoking. Pour the hot oil over the cooked noodles and mix well to coat.
Whisk the eggs in a large bowl and then slowly stir in the caramel syrup to temper the eggs. Add the black pepper and salt, mixing well.
Pour the egg mixture over the noodles, ensuring everything is thoroughly combined.
Preheat the oven to 180°C (350°F). Grease a deep 9x13-inch baking dish or bundt pan. Transfer the noodle mixture into the prepared dish, pressing it down evenly.
Cover the kugel tightly with aluminum foil and bake for 45 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the top is golden and set.
Allow the Yerushalmi Kugel to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.2 g | 319% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 336.2 g | 122% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 203.8 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 712 mg | 15% | |
*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.
