Jerusalem Kugel

Traditional and comforting Jerusalem Kugel is welcome in our house year-round!

The delicious & egg-heavy Jerusalem Kugel dish is a classic in modern Jewish Tradition, certainly one of the first things people mention when the topic of “Jewish Food” comes up!

Jerusalem Kugel

 

“Kugel” is a Yiddish word derived from the German, meaning “Sphere, Ball, Globe.” It makes sense as this dish is traditionally served as a round cake. Due to the prevalence of those square/rectangle foil pans that they sell (and are quite popular as one-time oven-safe pans) in Kosher supermarkets, this dish can be found in other shapes quite often. But the traditional way is reminiscent of a round cake. Two important details that I always follow when making this rather straightforward recipe is to brown, not burn the sugar, and to make sure I keep an eye on the kugel so as not to burn the top in the oven. Overdone kugels are the bane of my existence!

Jerusalem Kugel

Serves: 6-8
Prep Time: 15 minutes
Cooks in: 2 hours
Ready in: 2 hour 15 minutes
Difficulty: Easy-Medium

INGREDIENTS

  • 6 eggs
  • 1 ~16 oz. package of thin egg noodles
  • 1/2 cup canola oil
  • 2 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 1 cup sugar
  • 1 1/2 cup raisins (optional)

DIRECTIONS

  1. Preheat oven to 350°F; beat 6 eggs well; pre-cook noodles according to package, rinse and drain
  2. On the stove-top, use a large skillet to combine both canola oil and sugar over medium heat to caramelize. Stir often and brown don’t burn!  This process should take roughly 10 minutes.
  3. Use a large bowl to combine both noodles and caramelized sugar. Let sit for 10 minutes, then hand-mix in beaten eggs, salt & black pepper (and raisins optional)
  4. Using a large soup pot, grease with light oil and pour in your entire mixture
  5. Bake uncovered for around 2 hours in the middle of your oven. Kugel is finished when the top is dark brown and crispy

While you can easily serve this dish piping hot from the oven, traditionally we eat it cooled the day after on Shabbat just after Kiddush (Saturday morning prayers at the synagogue – lunchtime meal just after). The raisins add a phenomenal flavor to this dish, and that’s telling because I really don’t care for raisins. A good kugel always gets compliments. Side note – this is a pareve recipe, so you can enjoy it with either dairy or meat meals.

Other Recipes Like This: Ashkenazi, Breakfast & Brunch, Israeli Classics, Jewish Holidays, Lunch, ShabbatVegetarian

Did you enjoy the Jerusalem Kugel recipe? Let us know in the comments what you think of this recipe!

 

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