Jerusalem Kugel
Recipe type: Side Dish
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
Use your noodle, and make this sweet and peppery caramelly goodness known as Jerusalem Kugel!
  • 12 oz package Skinner fettuccine (angel hair or spaghetti works too)
  • 1 cup granulated sugar
  • ½ cup neutral oil
  • ¾ teaspoon ground pepper
  • 1 teaspoon kosher salt, plus more for pasta water
  • 5 eggs, whisked
  1. Grease a Dutch oven with non-stick spray or oil and set aside. Pre-heat oven to 375 degrees F.
  2. Bring a large stockpot of salted water to a boil and add pasta. Simmer for 9-10 minutes or until al dente. Drain and set aside. Toss with a little oil to keep from sticking.
  3. While pasta is cooking, heat sugar and oil in a medium, heavy-bottomed saucepan while stirring until you have a caramel, smooth liquid, about 10-15 minutes. Sugar should be completely dissolved.
  4. Pour caramel oven noodles, mix, and set aside to cool.
  5. Once cool, add pepper, salt and eggs and combine.
  6. Pout mixture in the Dutch oven and bake for 1 hour, until bubbly and golden brown. Let cool slightly and carefully flip onto a plate. Serve warm or at room temperature.
Recipe by What Jew Wanna Eat at