Prepare the Kugel
Brown oil and half the sugar over low flame, watching carefully to make sure it doesn’t burn.
Pour oil and sugar mixture over cooked noodles and mix well. Add eggs, salt, pepper, and remaining sugar, and mix again.
Bake in a loaf pan at 350 degrees Fahrenheit for two to two and a half hours.
Slice, serve, and enjoy.
What Cooks Are Saying
20 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion20 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Since I discovered this recipe which is a few years ago, it has become part of our Shabbos menu! Best Yerushalmi Kugel I ever tasted. The only thing I changed was 2 tsp. black pepper instead of 2 T.
Hi Sarah,
I am glad you and your family are enjoying! It certainly is a classic.
I'm also glad you personalized it to match your family's taste. B'teyavon!
-Chana Tzirel from Kosher.com
way too much black pepper . will be trying it again with way less
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.
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).
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.
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?
It took me over an hour and a half to caramelise the sugar
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
Yes, we would recommend doing it the way you wrote!