Kugel recipe

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    Anyone have an easy sweet lukshen kugel (no raisins or nuts) and/or Yerushalmi kugel, where I don’t burn the house (or myself) down, melting the sugar? I want to make something new for yom tov.

    🐵 ⌨ Gamanit

    Cooking Ingredients for Applesauce Kugel (Pareve) Recipe

    1 lb Broad egg noodles; cooked as


    2 c Applesauce; unsweetened

    6 Eggs; beaten

    1 ts Salt

    2 ts Cinnamon

    1/2 c Margarine; melted

    2 ts Vanilla extract

    1 c Granulated sugar

    Applesauce Kugel (Pareve) Preparation

    Pre-heat oven to 325F. Combine margarine and sugar in a large mixing

    bowl. Whisk in eggs, beating until light and frothy. Add remaining

    ingredients, including noodles. Pour mixture into lightly greased

    4-quart baking dish (10 x 12 inches). Bake for 1 hour. Let cool

    completely before cutting, then reheat. Freezes well. Per serving: 172

    Calories (kcal); 6g Total Fat; (29% calories from fat); 4g Protein;

    26g Carbohydrate; 65mg Cholesterol; 152mg Sodium Food Exchanges: 1

    Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other

    Carbohydrates Recipe by: Mimi Markofsky Converted by MM_Buster v2.0n.

    Cooking Temperature:

    Recipe Serves: 24


    Kosher by Design has a great sweet Yerushalmi Kugel recipe.

    The Wolf


    I want one too — I love Yerushalmi kugel!

    I know this family who makes the best kugel ever, but I’m always too shy to ask what type it is and how to make it (because then they’d think I’m not a partial ignoramus, but a complete one).

    I could describe it as being made of noodles, brown in color (perhaps they’re using a sauce?), with lots of black pepper and spices, but it’s slightly sweet…. It’s so good, and I wish I had the recipe for that, because I would seriously share it with you!


    Bookworm120, just ask for the recipe. No need to mention that you don’t know what “type” it is. I’m sure they’d be happy to share the recipe and wouldn’t think badly of you for asking.


    Hi oomis!

    You don’t need to burn the house down. But if you want to make authentic Yerushalmi kugel, you do have to melt, or caramelize, sugar. Regular sugar caramelizes at above 300′ F. (Water boils at 212′ F) So you”ll be dealing with something very hot. Be careful!

    Use a heavy pot, a sturdy wooden spoon or heat proof spatula, and wear baking gloves, if you like.

    Preheat oven to 350′

    Cook 10-11 oz noodles. Drain well. Set aside. Do this close to time you are preparing rest of ingredients. (You don’t want to add cold or refrigerated noodles to melted sugar.)

    Beat in a bowl: 4-5 eggs, 1/4-1/2 teaspoon salt, 1/2-3/4 teaspoon ground black pepper, 1/4 cup sugar.

    Pour 1/3 cup oil and 1 cup sugar into pan. Heat over medium flame, stirring gently as sugar begins to melt & turn brown. Be patient. When sugar is dissoved and you have a smooth golden brown liquid, lower flame. Add noodles slowly (careful the mixture may sputter and spritz a bit) stirring all the while. If you get a few hardened lumps in the melted sugar, don’t worry; they”ll dissolve as the kugel bakes. Remove from flame and allow to cool a couple of minutes, then add the egg mixture, beating well. Pour mixture into round (approx 8″ Diameter) pan.

    A real metal, or even better- Pyrex pan will give you a good crust. A foil pan will save you time.

    Bake for 1 hour.

    Takes a bit of time and practice, and you may want to tweak the ingredients to suit your family’s tastes.



    Hey, Gamanit- I think I have that recipe too! If it’s the same one I have, then it’s the best noodle kugel on the face of the planet and I highly recommend it.

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