Jerusalem Sweet and Spicy Noodle Kugel

Jerusalem Sweet and Spicy Noodle Kugel

When Ashkenazi Jewish people brought their traditional noodle kugel to Jerusalem sometime during the nineteenth century, it underwent a curious transformation.

Influenced by their Sephardic neighbors, eastern European cooks started to add lots of black pepper, which inter-played nicely with the sweet caramelized noodles. It is possible to bake the kugel in a cake pan or a casserole, but a tall ovenproof pot produces kugel with an eye-catching shape and airier texture.

Jerusalem Sweet and Spicy Noodle Kugel


14 oz. egg noodles (You can use any noodles or pasta you might have in your pantry.)
1/3 cup vegetable oil
1 and ½ cups sugar
4 eggs
1 tbs salt
1 tbs freshly ground pepper, or to taste
1 tsp ground cinnamon (optional)


  1. Cook the noodles in a pot with a large amount of salted boiling water according to the package instruction.
  2. Heat the vegetable oil in a tall non-stick, medium ovenproof pot. Add 1 cup of the sugar and melt until caramelized and golden brown (5 minutes over medium heat). Add the noodles and stir to coat. Remove from the heat, transfer to a bowl and let cool.

  3. In a separate bowl, beat the eggs with the remaining ½ cup sugar, the salt, pepper and cinnamon (if using) and pour over the noodles. Mix well.

  4. Return the mixture to the pot. Without stirring, cook over low heat until the edges begin to brown, about 15 minutes.

  5. Meanwhile preheat the oven to 350 degrees F (150C).

  6. Transfer the pot to the oven and bake for 2 to 3 hours.

  7. Cool slightly and flip onto a serving platter. Slice as you would a cake.

  8. Kugel can be served warm or at room temperature.



For more great recipes from around the world, purchase your copy of The Ellis Island Immigrant Cookbook.

The cookbook is a 268-page spiral-bound book containing recipes from thirty-five countries. The recipes are introduced with family memories. The book also contains a History of Ellis Island, Chronology, Immigrant Food Memories.

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