This caramelized and peppery version of the Ashkenazi dish can be cooked overnight or over any 8-hour period.
You will need parchment paper and a 7-inch round, 4-inch tall pan (8-inch round pot can also work, but the kugel will be less tall); or 2 medium loaf pans.
1 lb. thick egg noodles such as spaetzle or kluski
1/2 cup corn oil
1/2 cup sugar
1/2 cup water
2 teaspoons black pepper
2 teaspoons salt
6 eggs, lightly beaten
1. Cook the noodles according to the instructions on the package. Drain, and put back in the pot.
2. Heat oven to 225 degrees. Spray pan with oil (see note above about the size.) Cover the bottom of the pan with parchment paper and put aside.
3. Prepare the caramel: In a nonstick pan over medium heat, cook the sugar with the oil until the sugar becomes dark amber in color, shaking the pan frequently to prevent the bottom from burning. (Stay by the pan the whole time.) Immediately drizzle the caramel all over the noodles (don’t pour in one place) and mix quickly. The caramel may create some chunks—that’s fine.
4. Add water, pepper, salt and eggs to the noodles and mix.
5. Pour the noodle mixture into the prepared pan and cover with a lid or with another piece of parchment paper. Cover the pan with aluminum foil to make sure the steam stays in during the long baking period.
6. Put pan in the oven and bake overnight, or for eight hours. Transfer to a cooling rack.
7. Let kugel rest for ten minutes. Release the sides with a knife, cover the opening with a plate and flip the kugel into it. Serve warm. Jerusalem kugel keeps covered in the fridge for up to five days.
Recipe by chef Vered Guttman
Image by Peteravivangel via Wikimedia