9/12/2020 Yerushalmi Kugel Recipe - NYT Cooking

Yerushalmi Kugel
Recipe from Adeena Sussman
Adapted by Melissa Clark

Y I E L D 8 servings

TIME 3 hours

A specialty of Jerusalem, this dark, dense kugel is bound by eggs and caramel, and sharpened with loads of black
pepper. In this recipe, adapted from the cookbook author Adeena Sussman, the edges crisp as it bakes, providing a
crunchy contrast to the soft, springy noodles inside. Don’t stray from the pan while the sugar is caramelizing, or it
may burn in spots. Serve it in wedges, either warm or at room temperature. Leftover Yerushalmi kugel will keep for at
least five days in the fridge, and reheats well in a 350-degree oven. —Melissa Clark

INGREDIENTS PREPARATION

2 ¼ teaspoons kosher salt, plus Step 1

more as needed
1 (12-ounce) package thin egg
noodles (or use angel hair pasta)
½ cup plus 3 tablespoons neutral oil,
such as grapeseed, sunflower or
vegetable
1 ¼ cups granulated sugar
6 large eggs, beaten
2 ¼ teaspoons freshly ground black
pepper
Heat oven to 325 degrees. In a large pot of salted boiling water, cook
noodles according to package instructions. Rinse and drain well.
Return to pot and toss with 1 tablespoon oil to prevent sticking. Set
aside.
Step 2
In a heavy skillet, combine sugar and 1/2 cup oil over medium heat.
Cook, stirring constantly, until the sugar melts and turns amber
brown, but not burned, about 10 to 15 minutes.
Step 3
Working quickly, pour the caramelized sugar over the cooked noodles
and stir to combine. (Don’t scrape the skillet.) The caramel will
probably clump in places when it hits the noodles, and that is OK. It
will melt as the kugel bakes. Let noodle mixture cool until warm, about
10 minutes.

Step 4
Add eggs and 2 1/4 teaspoons each salt and pepper to noodles. Stir to
incorporate.

Step 5
In a 6-quart oven-safe pot or Dutch oven, heat the remaining 2
tablespoons of oil over medium-high until very hot, but not smoking.
Scrape egg-noodle mixture into the pot and smooth it into an even
layer.

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9/12/2020 Yerushalmi Kugel Recipe - NYT Cooking
Step 6
Bake, uncovered, until kugel is dark golden and the top is slightly
hardened and crusty, 1 hour 15 minutes to 1 1/2 hours.

Step 7
Transfer pot to a rack to cool for 30 minutes. Run a butter knife or
offset spatula along the edges to loosen the kugel. Invert kugel onto the
rack, then invert it again onto a serving platter so that the top — and
lighter side — of the kugel faces up. Serve while still warm or at room
temperature.

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Adapted from Adeena Sussman

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