Recipe: “Jerusalem Kugel (קוגל ירושלמי)” by Rabbi Hillel Lavery-Yisraëli

Jerusalem Kugel (קוגל ירושלמי)
Pareve ✡ Chametz

Submitted 04/14/26 by:

“found on Facebook”

Haven't tried making this but I love Kugel Yerushalmi! Someone make it and let me know how it turns out!
☞ Made all in one pot, without having to cook the noodles first
☞ Make in a Jaḥnun pot or a deep round mold with approx 20-22cm diameter
Side Dishes Vegetarian Pareve / Dairy Free Shabbat Israeli

Prep time: 20 min
Bake/Cook Time: 1.5 hours
Total time: 2 hours

Preheat to: 350 F

Ingredients:

Amount	Ingredient
1 cup	sugar
3/4 cup	oil
5 cups	boiling water
1 tbsp	salt
1 tbsp	black pepper (adjust according to taste)
5 tbsp	sugar
1 pack (400 grams)	thin noodles
4	eggs

Instructions:

Prepare the caramel: Place sugar and oil in pot, cook over medium heat while stirring. Sugar will clump at first, eventually will warm up and melt. Continue cooking and mixing until it's a nice dark brown caramel color. Don't undercook, but also don't let burn.
Take off fire, let cool on the side for about 2 minutes.
Add boiling water and return to fire.
Boil and stir until caramel is soaked in water.
Add salt, pepper, sugar.
Add noodles, cook for 2 minutes. Then remove from fire.
In a small bowl, beat eggs very well.
Add eggs as a thin stream to the noodle batter, a little at a time, stirring really well so that the eggs do not turn into an omelette.
Transfer to Jaḥnun pot or mold, bake for 1.5 hours until kugel is dark golden.