Jerusalem Kugel – Yerushalmi Kugel

Jerusalem Kugel, known in Yiddish/Hebrew as Kugel or Kigel Yerushalmi is a cinnamon-y and caramelized, thin egg-noodle Shabbat or holiday kugel (cohesive casserole). No one really makes it to be eaten during the week.

What is Jerusalem Kugel?

Kugel Yerushalmi is pre-cooked or pre-baked, then kept on a hot plate from Friday afternoon until Shabbat morning or noon. If fully baked, it can also be placed on the hot plate about an hour before serving. On weekdays, you can reheat it in the oven or microwave.

Over time, the kugel evolved into sweet and savory versions. The savory and mild spicy profile likely reflects the influence of Yemenite Jews in Jerusalem (in 1750s) before the arrival of the Jews of Vilna, Lithuania (late 1700s/beginning of 1800s).

Jerusalem Kugel Today is Made by All

For years Jerusalem Kugel had continued being made in Israel by Jews of Jerusalem with European origins. Nowadays, it is made by Israelis with origins from all over the world.

My beloved, late, mother-in-law, Chana, made Jerusalem Kugel for years in a tiny aluminum pot on the stove only.

But this recipe is not Chana’s recipe because this one is easier and involves cooking the noodles in a pot and then finish baking it in the oven.

What defines a kugel nowadays?

Today, the most popular kugels are made of potato or noodles with some kind of binder: eggs and/or a type of flour (with gluten or gluten-free).

However, many modern kugels are made of (a) vegetable/s, such as zucchini, broccoli, mushrooms, carrots and peas mixed with eggs, etc.

The name of these thin noodles for this recipe are ‘lokshen‘ in Yiddish. In Hebrew, years ago, they were called Grandma noodles: “Itriyot Sav(f)ta”

They are around less than 1/10th of an inch in width, 2 inches in length, and have an opaque white-yellowish tint. If the brand you are using is not opaque, that will work too.

Preparation of Jerusalem Kugel

Step 1 –

Caramelize granulated sugar in oil.

Step 2 –

Add the noodles, swish around with a wooden spatula then pour in boiling water, and spices including extra sugar and cook for around 8 minutes, until it looks like the following image.

Step 3 –

Remove from the heat and let it cool for a few minutes, then mix in eggs quickly stirring, so the eggs don’t coagulate.

Alternately, you don’t have to add eggs. I forgot to add them and they kugel came out just the same. But it did fall apart just a bit when slicing the kugel.

Step 4 –

Transfer it to a greased oven pan or Jachnun pot, covered, and bake it for 1 hour and 10 minutes.

How to Serve Jerusalem Kugel

After baking the Jerusalem Kugel, you can refrigerate it until you want to put it on the hot plate or reheat it in the oven. The longer on the hotplate, the browner it gets, but not for too long so it doesn’t dry out.

It’s typically served before the first course – the fish dish, as this non-spicy fish cakes dish at the Shabbat, or holiday, meal.

Remove the Kugel yerushalmi from the pot by flipping it over onto a cutting board. Then make slices.

I’d love to hear your connection to Jerusalem kugel—or any kugel you grew up with. Which one tastes like “home” to you?

Please share in the comments, and include where your family is from if you can. It’ll help me explore the origins and flavors of different kugels.

Enjoy!

Other Kugels

Try out this classic Broccoli Cottage Cheese Kugel, Dairy Mushroom Kugel & Dairy free Potato Kugel