Authentic Jerusalem Kugel
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- Large pot
- Wide heavy-bottomed saucepan
- Large mixing bowl
- Sharp knife
INGREDIENTS
- 28 ounces/800 grams regular-width egg noodles
- 2 teaspoons kosher salt, for boiling water
Caramel:
- ½ cup oil
- 1 cup sugar
Custard:
- 8 large eggs
- 1 cup sugar
- 1 tablespoon ground black pepper, finely ground
- 1 teaspoon black pepper, coarsely ground
- 1 teaspoon ground cinnamon
INSTRUCTIONS
- Bring a large pot of water to a rolling boil. Add 1 teaspoon kosher salt per 400 grams/14 ounces noodles. Cook noodles until just tender, following package instructions. Drain noodles thoroughly without rinsing and set aside.
- Meanwhile, prepare the caramel in a wide, heavy-bottomed saucepan. Combine the oil and sugar over medium-low heat. Stir occasionally and carefully cook until the sugar melts and turns a deep amber color, forming a smooth caramel. Avoid burning by adjusting heat as needed.
- Immediately add the drained noodles to the caramel and stir with a wooden spoon or silicone spatula until evenly coated. Transfer the caramel-coated noodles to a large mixing bowl.
- In a separate bowl, whisk together the eggs, sugar, finely ground black pepper, coarsely ground black pepper, and cinnamon until smooth and well combined.
- Pour the custard mixture over the caramel-coated noodles and stir thoroughly to combine.
- Cut parchment paper to fit the bottom of a 9-inch/23 cm medium aluminum or kubaneh pot. Lightly oil the base of the pot, place the parchment paper inside, then drizzle ⅓ cup/80 ml oil over the paper.
- Pour the noodle and custard mixture into the prepared pot, smoothing the top. Cover with a tight-fitting lid and bake at 250–265°F (120–130°C) for 7 hours.
- Allow the kugel to cool completely in the pot before unmolding.
FAQ
How do I store leftover Jerusalem kugel properly?
Leftover Jerusalem kugel should be cooled completely and stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, place the slices back in a pot and warm gently on a warming plate or in a low oven until heated through, maintaining the kugel’s moist and tender texture without drying out.
Is it possible to make Jerusalem kugel dairy-free or vegan?
Traditional Jerusalem kugel contains eggs and caramel made with oil and sugar, which is naturally dairy-free. However, it is not vegan because of the eggs in the custard. To make a vegan version, eggs would need to be replaced with a plant-based binder such as flax or chia “eggs,” and some experimentation with texture and flavor would be required.
What is the role of caramel in this recipe?
Caramel adds deep sweetness and a characteristic golden color to the kugel. It coats the noodles before the custard is added, creating a sticky, slightly crunchy layer that contrasts beautifully with the tender noodles and peppery custard. The caramelization process balances the savory spices and gives the kugel its signature complex flavor.
What variations can I try with the spices?
While cinnamon and black pepper are classic, you can experiment by adding a pinch of nutmeg or cardamom for warmth, or adjust the pepper quantities for more heat. Some recipes add a touch of allspice or even cloves for aromatic complexity. However, the traditional balance of cinnamon and black pepper is central to authentic Jerusalem kugel flavor.
Can Jerusalem kugel be frozen and reheated later?
Jerusalem kugel can be frozen after baking and cooling. Wrap portions tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight and reheat gently on a warming plate or low oven until warmed through. Freezing may slightly change the texture, but the flavors generally remain intact.
What equipment is essential for making kugel successfully?
Essential equipment includes a large pot for boiling noodles, a heavy-bottomed saucepan for caramel, a medium aluminum or kubaneh pot with a lid for baking, parchment paper for lining, a whisk for mixing custard, and a warming plate (plata) to keep the kugel warm for serving. Proper equipment ensures even cooking and caramelization.
