Yerushalmi Kugel
A specialty of Jerusalem, this dark, dense kugel is bound by eggs and caramel, and sharpened with loads of black pepper. In this recipe, adapted from the cookbook author Adeena Sussman, the edges crisp as it bakes, providing a crunchy contrast to the soft, springy noodles inside. Don’t stray from the pan while the sugar is caramelizing, or it may burn in spots. Serve it in wedges, either warm or at room temperature. Leftover Yerushalmi kugel will keep for at least five days in the fridge, and reheats well in a 350-degree oven.
- Total:
- Serves: 8 persons
Ingredients
- 2 ¼teaspoons kosher salt, plus more as needed
- 1(12-ounce) package thin egg noodles (or use angel hair pasta)
- ½cup plus 3 tablespoons neutral oil, such as grapeseed, sunflower or vegetable
- 1 ¼cups granulated sugar
- 6large eggs, beaten
- 2 ¼teaspoons freshly ground black pepper
Instructions
Step 1
Heat oven to 325 degrees. In a large pot of salted boiling water, cook noodles according to package instructions. Rinse and drain well. Return to pot and toss with 1 tablespoon oil to prevent sticking. Set aside.Step 2
In a heavy skillet, combine sugar and 1/2 cup oil over medium heat. Cook, stirring constantly, until the sugar melts and turns amber brown, but not burned, about 10 to 15 minutes.Step 3
Working quickly, pour the caramelized sugar over the cooked noodles and stir to combine. (Don’t scrape the skillet.) The caramel will probably clump in places when it hits the noodles, and that is OK. It will melt as the kugel bakes. Let noodle mixture cool until warm, about 10 minutes.Step 4
Add eggs and 2 1/4 teaspoons each salt and pepper to noodles. Stir to incorporate.Step 5
In a 6-quart oven-safe pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high until very hot, but not smoking. Scrape egg-noodle mixture into the pot and smooth it into an even layer.Step 6
Bake, uncovered, until kugel is dark golden and the top is slightly hardened and crusty, 1 hour 15 minutes to 1 1/2 hours.Step 7
Transfer pot to a rack to cool for 30 minutes. Run a butter knife or offset spatula along the edges to loosen the kugel. Invert kugel onto the rack, then invert it again onto a serving platter so that the top — and lighter side — of the kugel faces up. Serve while still warm or at room temperature.