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Jerusalem Kugel

Jerusalem Kugel

Eat like the Jerusalemites! An amazing dish!


Jerusalem Kugel: Eat like the Jerusalemites! An amazing dish!

Food; Eating

12 ounces thin noodles
½ cup oil
1 ½ cups sugar
6 eggs, lightly beaten
Salt and pepper to taste

In a 4-quart pot of boiling water, cook noodles 5 to 7 minutes, drain and rinse, place in a large bowl and set aside.

In a 1-quart saucepan combine oil and sugar, cook over low flame until sugar is liquid and brown, about 20 minutes. Pour caramelized sugar over noodles and set aside to cool.

Preheat oven to 350. place greased 9 by 13 inch baking pan to preheat as well.

Add eggs to cooled mixture and season with salt and pepper. Mix well. Pour into preheated pan and bake for 1 hour.

USE: 4-quart saucepan
1-quart saucepan
9 by 13 inch baking pan
YIELDS: 16 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Marsha April 10, 2017

The small noodles are best. Add some lemon juice to this recipe for the best kugel. Reply

Anonymous October 10, 2016

Many years ago I ate this every Motzei Shabbat at the Habad shule in Meah Shearim. It was always served with dill pickles and a small glass of vodka. Such memories. Reply

Tzivia Haifa June 6, 2015

Works with gluten-free rice stick noodles. Made this for Shabbos with very fine rice stick noodles. I used half the recipe and it turned out lovely. Add extra pepper; it's not authentic without. :-) Reply

Debbie NY September 30, 2012

Gluten-free Can this be made with gluten-free noodles? Rice noodle? Potato noodle? Reply

Fran Kingston October 11, 2011

Re: Jerusalem Kugel This is very simplistc, looks good and am definitely going to try it. Hopefully it will taste good with wide lokshen.
Do you have a loksen kugel with wide lokshen and cottage cheese for dairy dishes..
Thank you. Reply

Marla Shapiro Vacaville, Ca via October 10, 2011

Kugel Oops, forgot to add that I also add shredded peeled apples to this dish. Reply

Marla Shapiro Vacaville, Ca via October 10, 2011

Kugel My beloved father in law taught me to make this dish over 30 years ago but I have modified it a bit by eliminating the oil and adding toasted slivered almonds and cinnamon. All of my children love this dish even though they are all adults now! It is delicious warm or cold. Reply

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