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Sweet and Peppery Jerusalem Kugel (Kugel Yerushalmi)

In the 1700s thousands of Hasidic Jews moved to Jerusalem, bringing with them this uniquely sweet and peppery Shabbat treat.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 (12 ounce) package thin egg noodles
  • 1 cup sugar
  • ⅓ cup oil
  • 4 eggs
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper (or more if you like pepper)


  1. Preheat oven to 350°F / 175°C.
  2. Bring a pot of water to a boil. Cook noodles according to the instructions on the package. Strain and set aside.

  3. Add the sugar and oil to a large pot on low heat. Stir until sugar is dissolved and a deep golden-brown color, but not burnt.

  4. Turn off the heat and add the noodles into the pot of sugar. Immediately stir with a big spoon until the noodles are coated in the caramel. It’s okay if the sugar hardens in some spots – it will melt in the oven.

  5. Allow the mixture to cool for 5 minutes. Mix in the eggs, salt and pepper. We allow it to cool, so the eggs don’t cook right away.

  6. Scoop the mixture into a greased baking dish. Bake for 1 hour.