Easter 2026 Special Dish: Jewish Noodle

Kugel Recipe

, Its Preparation, Origins, And More

Jerusalem Kugel (Kugel Yerushalmi) Recipe

This recipe is for the Jerusalem kugel, which is often called kugel Yerushalmi, a unique Israeli variation of the classic Ashkenazi noodle kugel that dates back to the 18th century in Jerusalem’s Jewish community. It’s made with thin egg noodles coated in caramelised sugar and plenty of black pepper. This version became a staple served on Shabbat and Jewish holidays and is commonly enjoyed with cholent.

Ingredients for Jerusalem Kugel

• Thin egg noodles: 340 gm
• White sugar: ¾ cup
• Neutral oil (canola or vegetable): ½ cup
• Eggs: 3
• Black pepper: 1-2 tsp (be generous)
• Salt: 1½ tsp

Method for Making Jerusalem Kugel

• Cook the noodles: Boil noodles in salted water until just done. Drain and keep aside.
• Make the caramel: Take a large oven-safe pot, heat sugar and oil over medium-high heat, stirring until the sugar melts and turns into a deep amber shade. Cook for just a minute longer after this and taste it for the deep caramelised taste.
• Combine: Take the pot off the heat and immediately toss in the drained noodles. Don't worry if the sugar hardens in spots; it will melt in the oven. Let it cool for 5 minutes, then mix the eggs, salt, and pepper.
• Bake: Grease the pot well, press the mixture down evenly, and bake uncovered at 150°C for 1.5-2 hours until very dark brown with a crusty top.
• Unmould: Run a knife around the edges, cover with a plate, and flip out.

Tips for Beginners

• Be extremely careful when making the caramel as the sugar gets scaldingly hot. Keep children away and have a lid nearby.
• If you burn the caramel, start over – the second time's often the charm. A slightly bitter, deep amber is the goal; black means it's burnt.
• The caramel will seize and harden when the noodles hit it – that's normal. Break any large chunks down to about half an inch before baking; they'll melt in the oven.
• Let the mixture cool for at least 5 minutes before adding the eggs, or you'll cook them, which you cannot undo. 
• Baking in a deep pot or Dutch oven rather than a flat casserole dish gives a thicker, denser kugel with less surface area to dry out.
• You can freeze Yerushalmi kugel quite well. Before doing that, let the freshly prepared kugel cool down, then wrap it tightly in foil. Freeze and when ready to eat, reheat in the oven and serve.

The Symbolism of Jerusalem Kugel at Passover

Jerusalem kugel, a Shabbat staple, embodies history and devotion, especially during spring festivals. For Passover, egg noodles are replaced with potato or shirataki noodles to honour dietary laws, but some like making the noodles at home wth potato starch to stick to the texture of the usual dish. Its bittersweet caramel mirrors the Seder’s themes of hardship and liberation, while black pepper adds a pop of flavour, reminding eaters that freedom requires vigilance. Named for Jerusalem, the kugel recipe connects eaters to centuries of tradition, devotion, and the city’s spiritual heart.

Sweet Variations of Jerusalem Kugel Recipe

• Classic Sweet Yerushalmi: Some families make a version that leans entirely sweet with no pepper spice at all. It has a dominant cinnamon aroma and a deeply caramelised noodle base. Brown sugar can be used in place of white for a deeper, more molasses-like sweetness, along with a pinch of nutmeg or allspice.
• Sephardic Jerusalem Kugel: An older Sephardic variation of the kugel recipe adds plumped raisins soaked in hot water, sautéed onions, light brown sugar, crushed garlic, cinnamon, nutmeg, allspice, and ground cloves to the cooked noodles before baking.
• Apple Cinnamon Noodle Kugel: A popular Ashkenazi offshoot where grated apple and cinnamon are folded into the noodle mixture alongside sour cream and cream cheese, making it closer in spirit to a baked custard dessert.

Savoury Variations of Jerusalem Kugel Recipe

• Peppery Ashkenazi: The most common version of the kugel recipe features caramelised noodles without any additions beyond eggs, oil, salt, and a generous hand with the black pepper. It’s always served with a pickle on the side.
• Caramelised Onion Version: Some kugel recipes add caramelised onions to the noodle mixture, which deepens the savoury quality and adds a sweetness that is distinct from the caramel sugar.
• Potato Kugel (Kugelis): The potato kugel is the fully savoury cousin of the sweeter ones made with grated potato, onion, and egg, baked until crisp-edged and golden.

A Kugel Recipe Worth Savouring

Jerusalem kugel, a Shabbat staple, embodies history and devotion, especially during spring festivals. For Easter 2026, or rather Passover, families exploring holiday traditions can try a kugel recipe adapted for Passover, swapping egg noodles for potato or shirataki noodles to honour dietary laws while keeping the dish’s spirit alive.