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Recipe by Yussi Weisz

Yussi’s Yerushalmi Kugel

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Parve Parve
Medium Medium
6 Servings
Allergens

Shabbos with Yussi is back with the ultimate crowd pleaser: Yerushalmi Kugel. This classic won’t just make everyone at your table happy, it’ll make everyone on your block happy! Click here to crash Yussi’s Shabbos table.

Ingredients

Main ingredients

  • 1 (12-ounce) package  Gefen Noodles, cooked

  • 5 eggs

  • 2 and 1/2 teaspoons salt

  • 2 tablespoons black pepper

  • 3/4 cup plus 2 tablespoons sugar, divided

  • 6 tablespoons oil

Directions

Prepare the Kugel

1.

Brown oil and half the sugar over low flame, watching carefully to make sure it doesn’t burn.

2.

Pour oil and sugar mixture over cooked noodles and mix well. Add eggs, salt, pepper, and remaining sugar, and mix again.

3.

Bake in a loaf pan at 350 degrees Fahrenheit for two to two and a half hours.

4.

Slice, serve, and enjoy.

Yussi’s Yerushalmi Kugel

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Rivky Deblinger
Rivky Deblinger
21 days ago

way too much black pepper . will be trying it again with way less

Malka Nachfolger
Malka Nachfolger
3 months ago

For all those who want to make this kugel properly, here is how to do it:

1) Bring pot of water to a boil.
2) Add sugar and oil to pot and turn on LOW heat. Stir every 30 seconds or so.
3) Add noodles to water.

  • At some point the sugar will start to clump up and begin to caramelize and turn brown.

4) When sugar starts to turn slightly lightish brown, remove noodles from fire and drain.
5) Before noodles can even begin to cool add the oil sugar mixture to noodles in a large mixing bowl (hard excess sugar will come off pot with hot water and a little agitation).

  • The timing is hard to get right and you might burn the sugar on your first [few] attempts.

6) Add salt and pepper.
7) When noodles have cooled significantly add eggs. If noodles are too hot, eggs will begin to cook.
8) Mix. Pour into pan and bake.

Esty
Esty
1 year ago

While pouring the sugar into the noodles, the sugars became suddenly giant lumps that I couldn’t break and separate oil. They were also not melted in oven. What did I do wrong? And how long should I caramelize the sugars? And what should I watch out for?

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Atara
Atara
Reply to  Esty
9 months ago

It took me over an hour and a half to caramelise the sugar

renee
renee
1 year ago

Can this be made ahead of time and frozen? If so, was it as good when reheated and should i omit the added 20 mins with the foil off until its defrosted and reheaded from room temperature at 350 degrees…thanks

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Goldy Admin
Admin
Reply to  renee
1 year ago

Yes, we would recommend doing it the way you wrote!

Joshua London
Joshua London
4 years ago

Freshly ground pepper? Is that 2 tablespoons of freshly ground black pepper? Or pre-ground black pepper?

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Raquel
Raquel
Reply to  Joshua London
4 years ago

Yussi uses pre-ground black pepper.

Susan Eliyahu
Susan Eliyahu
4 years ago

How do I know when the sugar is caramelized and it’s time to pour in the noodles? Thx! Hi
Thx for the recipe!
How do I know when the sugar is caramelized enough and it’s time to pour in the noodles? Also do I split the sugar divided equally, half for caramalizing and half for later in the recipe?
Thx!

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Raquel
Raquel
Reply to  Susan Eliyahu
4 years ago

Hi, the sugar is ready when it starts to turn a caramel color. Just make sure to keep an eye on it because sure can burn easily. You use half the sugar for caramelizing and save half for later.

שמואל דוויק
שמואל דוויק
4 years ago

[email protected] האם בקרמל הוא שם סוכר חום או שמן חום וכמה הכמות המדויקת של הסוכר פשוט לא ברור במתכון מפני שהמילים התהפכו לי

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Raquel
Raquel
Reply to  שמואל דוויק
4 years ago

היי, זה קוגל מתוק. יש לו 3/4 כוס בתוספת 2 כפות של סוכר חום.

Moshe
Moshe
6 years ago

Noodles

Hi Dear Yossi, First of all, thank you very much for the excellent recipe,
My questions is:
1) How long should the noodles be cooked until they are soft or half cooked?
2) Do you wash and disinfect and refrigerate them after cooking? Before you pour the caramel?
Or you pour the caramel when the noodles are hot?
Thanks in advance
Moshe

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Ba Br
Ba Br
6 years ago

Black pepper He says 2 tbsp black pepper but recipe say 2 and half tsp. Which one is right?

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Cnooymow{shman
Cnooymow{shman
Reply to  Ba Br
6 years ago

Sorry about that. It’s two tablespoons. Thanks for pointing it out.

Coon{mous
Coon{mous
Reply to  Cnooymow{shman
6 years ago

Tried it with 2 and a half tsp and it was super peppery!

Cnooymow{shman
Cnooymow{shman
Reply to  Coon{mous
6 years ago

Yussi says 2 TBSP. He must like it spicy.

Malky E
Malky E
6 years ago

extremely easy yerushalayim kugl i just made my yerushalayim kugl for mishloach monos and i got a real easy and great recipe idea!! i used to make it the old traditional way and i got the new idea that makes making yerushalayim kugl a breeze!!!
brown 1/2 cup oil and 1 1/2 cups sugar till brown and then add 5 cups water it will sizzle so be careful!! then add the raw noodles and 3/4 t black pepper and 2 t salt bring to a boil and lower the flame and cook for 20 minutes. when cool add 4 eggs and pour into a pan and bake for 1 hour 350*
voila!!!!

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Cnooymow{shman
Cnooymow{shman
Reply to  Malky E
6 years ago

Thank you Malky! Sounds delicious.

E.
E.
2 years ago

The lokshen kugel really came out good. I put less than half amount of black pepper and that was just perfect for me. (3/4 T. black pepper).
I wonder if it’s white or brown sugar we have to use?? for some reason my sugar did not get caramelized and my kugel turned out white instead of brown. so it it brown sugar we have to use?

Esther Leah
Esther Leah
Reply to  E.
2 years ago

You need to use white sugar. It takes a little time to caramelize. You must stir it and not leave it till it does turn colors. The only reason I could think of why it did not caramelize, is because you needed to do this part of the preparation longer. And you are right, there is way too much pepper. Traditional kugel has a bit of a kick, but not that much. (I live in Israel and have tasted many different kugels prepared by real Yerushalmim and they are never that sharp.)

E.
E.
Reply to  Esther Leah
2 years ago

Thanks Esther Lea for your help. Seems like you’re right. I should have let it longer cook.

Sara Klyne
Sara Klyne
2 years ago

Best yerushalmi kugel!!
i halved the amount of pepper but otherwise was perfect

yoel
yoel
3 years ago

great love it!!!

brocha
brocha
3 years ago

There is way to much pepper.
I’m assuming 2tbsp is a mistake.

Tami Green
Tami Green
3 years ago

the sugar isn’t caramelising for some reason…

debra
debra
3 years ago

maybe less pepper like the other ones, but otherwise its easy and delicious, the first yerushalmi kugel that came out good….

Ariella
Ariella
4 years ago

Too much pepper Way too much pepper.
We couldn’t eat it

shaindy hershman
shaindy hershman
2024 years ago

No good! I think it was my fault- i let the noodles cook for too long , so they were very soft and mushy and therefore the kugel came out like a sponge cake. Be very careful cooking the noodles- they only need 2 or 3 minutes!

Raquel
Raquel
Reply to  shaindy hershman
4 years ago

Thanks for the tip to make sure not to cook the noodles too long! I hope it turns out better for you next time.

Dina Kahan
Dina Kahan
6 years ago

WAY to much pepper!!! Kugel was simple to make and would have been delicious! but called for a crazy amount of black pepper. I’d cut it in half at least!!
I had guests, none of us could handle the heat.

sarah
sarah
Reply to  Dina Kahan
6 years ago

I also made this for a Simcha and actually ran out of pepper halfways thru. Its good because even with 1/2 the amount it as very peppery.

Chaia Frishman
Chaia Frishman
Reply to  sarah
6 years ago

I confirmed with YOssi about the pepper. I always err on the side of less pepper. Maybe I’m a chicken.