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Jerusalem Kugel

Amy Kritzer
Use your noodle, and make this sweet and peppery caramelly goodness known as Jerusalem Kugel!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine Jewish
Servings 8 -12 servings


  • 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


  • Grease a Dutch oven with non-stick spray or oil and set aside. Pre-heat oven to 375 degrees F.
  • 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.
  • 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.
  • Pour caramel oven noodles, mix, and set aside to cool.
  • Once cool, add pepper, salt and eggs and combine.
  • 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.
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