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Parve
Medium
3 Hours
Diets 
Shabbos with Yussi is back with the ultimate crowd pleaser: Yerushalmi Kugel. This classic won’t just make everyone at your table happy, it’ll make everyone on your block happy! Click here to crash Yussi’s Shabbos table.
1 (12-ounce) package Gefen Noodles, cooked
5 eggs
2 and 1/2 teaspoons salt
2 tablespoons black pepper
3/4 cup plus 2 tablespoons sugar, divided
6 tablespoons oil
Brown oil and half the sugar over low flame, watching carefully to make sure it doesn’t burn.
Pour oil and sugar mixture over cooked noodles and mix well. Add eggs, salt, pepper, and remaining sugar, and mix again.
Bake in a loaf pan at 350 degrees Fahrenheit for two to two and a half hours.
Slice, serve, and enjoy.
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Since I discovered this recipe which is a few years ago, it has become part of our Shabbos menu! Best Yerushalmi Kugel I ever tasted. The only thing I changed was 2 tsp. black pepper instead of 2 T.
Hi Sarah,
I am glad you and your family are enjoying! It certainly is a classic.
I’m also glad you personalized it to match your family’s taste. B’teyavon!
-Chana Tzirel from Kosher.com
way too much black pepper . will be trying it again with way less
For all those who want to make this kugel properly, here is how to do it:
1) Bring pot of water to a boil.
2) Add sugar and oil to pot and turn on LOW heat. Stir every 30 seconds or so.
3) Add noodles to water.
4) When sugar starts to turn slightly lightish brown, remove noodles from fire and drain.
5) Before noodles can even begin to cool add the oil sugar mixture to noodles in a large mixing bowl (hard excess sugar will come off pot with hot water and a little agitation).
6) Add salt and pepper.
7) When noodles have cooled significantly add eggs. If noodles are too hot, eggs will begin to cook.
8) Mix. Pour into pan and bake.
While pouring the sugar into the noodles, the sugars became suddenly giant lumps that I couldn’t break and separate oil. They were also not melted in oven. What did I do wrong? And how long should I caramelize the sugars? And what should I watch out for?
It took me over an hour and a half to caramelise the sugar
Can this be made ahead of time and frozen? If so, was it as good when reheated and should i omit the added 20 mins with the foil off until its defrosted and reheaded from room temperature at 350 degrees…thanks
Yes, we would recommend doing it the way you wrote!
Freshly ground pepper? Is that 2 tablespoons of freshly ground black pepper? Or pre-ground black pepper?
Yussi uses pre-ground black pepper.
How do I know when the sugar is caramelized and it’s time to pour in the noodles? Thx! Hi
Thx for the recipe!
How do I know when the sugar is caramelized enough and it’s time to pour in the noodles? Also do I split the sugar divided equally, half for caramalizing and half for later in the recipe?
Thx!
Hi, the sugar is ready when it starts to turn a caramel color. Just make sure to keep an eye on it because sure can burn easily. You use half the sugar for caramelizing and save half for later.
dowaak@gmail.com האם בקרמל הוא שם סוכר חום או שמן חום וכמה הכמות המדויקת של הסוכר פשוט לא ברור במתכון מפני שהמילים התהפכו לי
היי, זה קוגל מתוק. יש לו 3/4 כוס בתוספת 2 כפות של סוכר חום.
Noodles
Hi Dear Yossi, First of all, thank you very much for the excellent recipe,
My questions is:
1) How long should the noodles be cooked until they are soft or half cooked?
2) Do you wash and disinfect and refrigerate them after cooking? Before you pour the caramel?
Or you pour the caramel when the noodles are hot?
Thanks in advance
Moshe
Black pepper He says 2 tbsp black pepper but recipe say 2 and half tsp. Which one is right?
Sorry about that. It’s two tablespoons. Thanks for pointing it out.
Tried it with 2 and a half tsp and it was super peppery!
Yussi says 2 TBSP. He must like it spicy.
extremely easy yerushalayim kugl i just made my yerushalayim kugl for mishloach monos and i got a real easy and great recipe idea!! i used to make it the old traditional way and i got the new idea that makes making yerushalayim kugl a breeze!!!
brown 1/2 cup oil and 1 1/2 cups sugar till brown and then add 5 cups water it will sizzle so be careful!! then add the raw noodles and 3/4 t black pepper and 2 t salt bring to a boil and lower the flame and cook for 20 minutes. when cool add 4 eggs and pour into a pan and bake for 1 hour 350*
voila!!!!
Thank you Malky! Sounds delicious.
The lokshen kugel really came out good. I put less than half amount of black pepper and that was just perfect for me. (3/4 T. black pepper).
I wonder if it’s white or brown sugar we have to use?? for some reason my sugar did not get caramelized and my kugel turned out white instead of brown. so it it brown sugar we have to use?
You need to use white sugar. It takes a little time to caramelize. You must stir it and not leave it till it does turn colors. The only reason I could think of why it did not caramelize, is because you needed to do this part of the preparation longer. And you are right, there is way too much pepper. Traditional kugel has a bit of a kick, but not that much. (I live in Israel and have tasted many different kugels prepared by real Yerushalmim and they are never that sharp.)
Thanks Esther Lea for your help. Seems like you’re right. I should have let it longer cook.
Best yerushalmi kugel!!
i halved the amount of pepper but otherwise was perfect
great love it!!!
There is way to much pepper.
I’m assuming 2tbsp is a mistake.
the sugar isn’t caramelising for some reason…
maybe less pepper like the other ones, but otherwise its easy and delicious, the first yerushalmi kugel that came out good….
Too much pepper Way too much pepper.
We couldn’t eat it
No good! I think it was my fault- i let the noodles cook for too long , so they were very soft and mushy and therefore the kugel came out like a sponge cake. Be very careful cooking the noodles- they only need 2 or 3 minutes!
Thanks for the tip to make sure not to cook the noodles too long! I hope it turns out better for you next time.
WAY to much pepper!!! Kugel was simple to make and would have been delicious! but called for a crazy amount of black pepper. I’d cut it in half at least!!
I had guests, none of us could handle the heat.
I also made this for a Simcha and actually ran out of pepper halfways thru. Its good because even with 1/2 the amount it as very peppery.
I confirmed with YOssi about the pepper. I always err on the side of less pepper. Maybe I’m a chicken.