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Jerusalem Kugel – Yerushalmi Kugel
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3.17 from 6 votes

Jerusalem Kugel – Yerushalmi Kugel

Servings: 16


  • 1 lb. thin egg noodles
  • 1 cup sugar
  • 6 eggs
  • ½ cup oil + 2 tablespoons
  • 1 ½ - 2 teaspoons salt according to taste
  • 1 1/4 teaspoon ground black pepper


  • Using a Dutch oven, add noodles to a large pot of boiling well salted water and cook until al dente. Drain and toss with 2 tablespoons of the oil.
  • In a skillet, combine sugar and remaining oil. Cook on medium heat for 8-10 minutes, until sugar browns. Oil and sugar will separate. As soon as it turns frothy, remove from stove and add to noodles. Toss well to combine. Leave to cool.
  • Preheat oven to 350 F.
  • In a bowl, whisk eggs with salt and pepper. Add to noodles and mix well until thoroughly combined.
  • Using a wooden spoon, press down noodles so you have an even layer in the bottom of the casserole.
  • Bake for 75 minutes until top is crispy.
  • Let cool for 10 minutes and then remove from pan.
  • It may take a little bit of help by using a knife around the perimeter of the pot to remove.
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