Jerusalem Kugel

This is a well-known dish in Jerusalem; it is simple to make, and when placed in a low-heat oven for a long time, it becomes caramel colored brown, and delicious. It is a combination of sweet and peppery.

This kugel is often served after synagogue services, on Shabbat, or holidays. It is traditionally served together with salty pickles.

It is not a fancy dish, but filling and very tasty. It is always possible to go to the Meah Shearim neighborhood in Jerusalem and buy it by the kilo. One Friday, several years ago, I had a strong urge to have some Jerusalem kugel, and happened to be talking with my friend Malka in Rehovot, and she told me that there is an excellent and easy recipe for it on the back of the “Osem” brand thin noodles; so, I bought a bag of the noodles, and since then our family has adopted this Jerusalem kugel recipe.

Ingredients:

• 400 grams thin noodles (approx. 13-14 oz) 
• 1/2 cup of canola oil 
• 1 cup sugar 
• 1 teaspoon coarsely ground black pepper
• 3/4 teaspoon salt
• 1 Tablespoon sugar (in addition to the cup mentioned above)
• 3 eggs

Preparation:

1. Cook the noodles according to instructions on package, in large pot filled with boiling water with some salt (this is in addition to the salt mentioned in the ingredients for the recipe). Cook for about 5 minutes, drain over strainer, and pour into a large mixing bowl.
2. Into a little or medium size non-stick pot, put the half cup of canola oil and the cup of sugar. Heat until the sugar is melted and turns a nice deep golden brown – caramel –  (do not let it get too brown, since then it can become bitter).
3. When the sugar and oil are caramelized,  quickly and carefully pour over the cooked and drained noodles, mixing quickly till all the ingredients are incorporated. There may be a few pieces of hardened caramel; this is ok.
4. Add the eggs, salt, pepper and 1 Tablespoon sugar.
5. Grease a baking pan (I use the typical Yeminite round Kubaneh pan with a cover and this is a perfect size); after greasing the pan, cut a piece of baking (parchment) paper to the size of the pan, and place it on the bottom  – for easy removal after baking . Using a “loaf pan” or “English cake pan” is also fine, and you can then cover it with aluminum foil.
6. Into the prepared pan, pour the mixed ingredients. Cover, and bake in oven at low heat (140 C or 280 F) for about 4-5 hours.
7. Remove from oven, and let cool. Slice and serve, at room temperature. Cut up some pickles to serve with the kugel.