The Washington Post

Yerushalmi Kugel

Yerushalmi Kugel 8.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 6, 2022

Yerushalmi kugel is a noodle kugel, which originated in Jerusalem sometime in the 1700s and is popular for Hanukkah. Here, cooked noodles are tossed with a mixture of caramelized sugar, oil, eggs, salt and a generous amount of pepper. The result is sweet kugel with an assertive, peppery heat and lots of crispy bits.

Traditionally, Yerushalmi kugel is made with thin egg noodles, but you can substitute with angel hair pasta, which will make the dish vegan; feel free to use the entire package of angel hair pasta, if that's what you have on hand, which normally comes in 1-pound/454-gram packages.

Active time: 40 mins; Total time: 1 hour 40 mins

Storage Notes: Refrigerate for up to 5 days; gently reheat in a 350-degree oven until warm and crispy.

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes one 9-inch-square kugel

  • One (12-ounce/340-gram) package thin egg noodles or angel hair pasta (see headnote)
  • 1/3 cup (80 milliliters) vegetable oil, plus more for greasing the pan
  • 1 cup (200 grams) granulated sugar
  • 5 large eggs
  • 1/2 teaspoon fine salt
  • 2 teaspoons freshly ground black pepper


Bring a large pot of water to a boil over high heat. Cook the noodles according to package directions until al dente. Drain thoroughly, transfer to a large bowl and let cool.

Position a rack in the middle of the oven and preheat to 350 degrees. Lightly grease a 9-inch square pan with oil and set aside.

In a small saucepan over low heat, combine the sugar and oil and cook, stirring occasionally, until the sugar turns medium brown, about 10 minutes. (The sugar might seem lumpy at first; it will eventually sink to the bottom of the pan and darken. Don’t expect it to become homogeneous with the oil.)

Pour the oily mixture over the cooled noodles and, using tongs, carefully toss to distribute and separate the lumps (some will remain and that’s okay, the solidified caramel will remelt during baking). Let the mixture cool until just warm, about 15 minutes, before adding the eggs.

In a medium bowl, whisk together the eggs, salt and pepper. Add to the noodle mixture and toss to distribute evenly.

Transfer the noodle mixture to the prepared pan, cover with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 30 minutes, or until the kugel is browned on top and you see individual crispy noodles, especially in corners.

Cut into slices and serve hot or warm.

Recipe Source

From assistant recipes editor Olga Massov.

Tested by Olga Massov and Ann Maloney.

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Nutritional Facts

Calories per serving, based on 10: 313

% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 2g 10%

Cholesterol: 147mg 49%

Sodium: 160mg 7%

Total Carbohydrates: 45g 15%

Dietary Fiber: 1g 4%

Sugar: 21g

Protein: 8g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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