Yerushalmi kugel is said to have been created by the Jewish community of Jerusalem in the 1700s. Yerushalmi kugel is unique in that it is made of cooked thin noodles, heavily seasoned with pepper, and uses a caramel sauce as a binder. Do not confuse this with the ubiquitous sweet, dairy noodle kugel! Read the Yerushalmi kugel recipe through first before beginning to prepare it, for best results. Be extremely careful when melting the sugar and adding the water; the sugar gets scaldingly hot.
Melt one cup sugar in a pot over high heat, stirring constantly.
When sugar is completely dissolved, add: four and 1/2 cups water, 1/2 cup oil, one teaspoon black pepper, two teaspoons salt.
Bring to a boil.
Then add a 12- or 16-ounce bag of thin noodles.
Let cook for 10 minutes.
In a separate bowl, mix three heaping tablespoons of brown sugar and two eggs. Add to noodle mixture.
Bake at 350 degrees Fahrenheit, uncovered, for one hour or until completely done.
Notes:
This recipe image was generated using AI.
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Delicious and authentic!
What size pan do i bake this in?
I believe a 9X13 would work just fine!
Want to make this recipe. Just wondering what to I bake it in? Tin or pot?
You can bake it in the pot.
what is the tastiest meat to go in cholent?
Everyone has their own opinion but bone-in flanken is probably the most popular.