1/1 Photo of Jerusalem Peppery Kugel (Kugel Yerushalmi)
1 hr 30 mins
This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's “Foods of Israel Today” cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour.
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- 1Preheat oven to 200°F degrees. Bring 6 cups of water to boil in a pot, add ½ teaspoon of the salt and cook pasta for about 5 minutes, or until al dente. Drain, rinse in cold water, and place in a bowl.
- 2Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well.
- 3Heat oil in a small saucepan and add remaining 1/3 cup of the sugar. Mix well and cook over medium heat, stirring constantly, until sugar melts and starts to turn brown. Keep an eye on this, for once it begins to color, it will get dark quickly. Pour caramelized sugar over pasta, mixing well. Don’t worry if some of the caramel hardens, it will soften later.
- 4Grease a Bundt pan or a a 9 x 13 baking dish.and pour spaghetti inches Cover with tin foil and bake in the middle rack of the oven for 2 hours. If you like a crustier top, take the foil off for the last half hour of cooking.
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Nutritional Facts for Jerusalem Peppery Kugel (Kugel Yerushalmi)
Serving Size: 1 (64 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 241.7
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 1.2 g
- Cholesterol 52.8 mg
- Sodium 503.4 mg
- Total Carbohydrate 37.9 g
- Dietary Fiber 0.9 g
- Sugars 17.2 g
- Protein 5.2 g