Jerusalem Kugel
Use your noodle, and make this sweet and peppery caramelly goodness known as Jerusalem Kugel!
Mmm kugel. Fun to say and eat, right? I’ve made traditional noodle kugel tons of times for y’all, but I haven’t shared the spicy kugel cousin known as Jerusalem Kugel, until now! I partnered with Skinner® Pasta and used their fettuccine to make it happen, but egg noodle spaghetti or angel hair would work well too.
As an honorary Texan, I was proud to hear that as a Houston-based brand, Skinner donated 37,000 servings of pasta and rice to the Houston Food Bank for hurricane relief efforts. Pretty awesome. That’s a lot of kugel!
And check out the adorable Texas shaped pasta they make. I’m obsessed! No wonder Texans love them. Skinner is the no. 1 pasta in Texas, with good reason, because it’s budget-friendly and comes out perfect every time.
This kugel is dairy free, and mixed with a caramel-esque sauce that makes the best crust when baked. So you get soft on the inside, crispy on the outside. So good. I added lots of pepper to balance the sweet, and because I like a little kick with my kugel. The pasta cooked up in 10 minutes, and this dish came together in no time.
Bake in a Dutch oven and an hour later, golden brown goodness.
Carefully flip that sucker onto a platter and eat warm or at room temperature. 
Jerusalem Kugel
Ingredients
- 12 oz package Skinner fettuccine angel hair or spaghetti works too
- 1 cup granulated sugar
- 1/2 cup neutral oil
- 3/4 teaspoon ground pepper
- 1 teaspoon kosher salt plus more for pasta water
- 5 eggs whisked
Instructions
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Grease a Dutch oven with non-stick spray or oil and set aside. Pre-heat oven to 375 degrees F.
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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.
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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.
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Pour caramel oven noodles, mix, and set aside to cool.
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Once cool, add pepper, salt and eggs and combine.
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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.
This post is sponsored by Skinner® pasta. Thanks for supporting WJWE. Jew rock!
12 Comments
I made this for break the fast. NOBODY liked it. One problem is that it looks like a dessert, but tastes like a kugel, so it’s really confusing. Another is that it is very dense. And, it’s too salty (I followed the recipe, but I’ll never adjust the recipe because I won’t make it again).
Hi Debby- how did you make it for break fast when I just posted it today?
Also, there is only 1 teaspoon of salt. Very not salty. Did you make another recipe instead?
I had found several versions online. For this one, did you adjust another Jerusalem kugel recipe? I’m sure you’re a way better cook so I probably made about 10 mistakes when I did it. The biggest thing though, was the confusion about whether it was dessert or savory, because of the way it looks. I’ll try your version. Promise. I’m sure it’s way better.
It is a weird dish- sweet but also peppery. Not dessert, but a sweet side. So I get why it’s not everyone’s thing!
Been a fan for a while — of the recipes and dish ideas, not of the shill. Very different to say you like a particular product than to have recently partnered with a company, though, to your credit, you are forthright about it. I’m posting anonymously, more or less, and have decided not to unsubscribe for now. I’d rather give you the benefit of the doubt and hope I’ve misjudged where it looks like you might head. But I feel compelled to tell you, I really think you’re better than to need to do this.
Thanks for being a fan, Paul! I’m not sure if you know how bloggers are able to support themselves while giving out free recipes and content, but ads and sponsored content help us do this. I only partner with brands I use and love, and Skinner is a local company doing great things for Texas. So I’m proud to share a Jewish recipe I love while promoting a product I support and being able to financially maintain this blog and keep giving you recipes for free.
I made your recipe for the first time on Friday, and it came out delicious! Not too sweet and not too peppery but just right. My only problem was with the technique – when pouring the oil/sugar mixture into the noodles, the mixture crystalized immediately, and much of it remained on the side of the bowl and the spoon and turned to lumps of crystals in the noodles. The lumps all melted in the baking process so that was fine, but do yo have a trick so that the crystalization does not happen?
Thanks!
Hi Laura,
Great! You want to make sure the sugar dissolves completely, but a little lemon juice added helps with the crystalization too!
Thanks! I will try the lemon juice next time. The sugar was dissolved completely and brown – it was weird though – the oil and sugar never came together to make one carmalized mixture – they stayed separate. In any case, it was a delicious addition to my shabbos meal. Thanks again!
Hubby loved recipe. He wants me to break up spaghetti inti smaller pieces. This recipe is a keeper! 🙂 Thanks
Glad he liked it!