Sweet Noodle Kugel

I love this noodle kugel recipe. It is sweet & delicious. The method is really interesting & different then any way I have ever made a noodle kugel before!

This recipe is from Susie Fishbein Kosher By Design, It is called, yerushalmi kugel.

I made it exactly as the recipe is, I usually double the recipe & cut it into the squares.. this time I made the recipe in a bundt pan which is the recommended method of baking in the recipe.

The method to make this is really great. Usually, the noodles are boiled, drained, ingredients are added then everything is put into the baking ditto bake. Using this method, the noodles are ‘soaked’ in boiling water….I will explain it in the method part of the recipe.

I thank Susie Fishbein for the recipe… I make it every year for the Jewish New Year, Rosh Hashanah.

Here is the recipe  I have not changed a thing!


4 1/2 cups of water

1/2 cup margarine *** I use Becel vegan margarine

1 cup of sugar

1 heaping tsp of black pepper

2 tsp salt

1 pkg ( 12 ounces) of fine noodles, uncooked

2 eggs

4 tbsp brown sugar

2 tbsp vegetable oil


Preheat oven to 350f

Grease a bundt pan or a 9 x 13 pan  Set aside  *** If you are using a 9×13 baking pan…. put about 1 tbsp of oil in the bottom the pan, spread it around the bottom & up the sides…greasing the pan well….& put the empty pan in the oven to warm up the oil for about 10 minutes before you will put the noodle mixture into the pan…this helps the bottom of the kugel get nice & brown ( I do this for a baked macaroni & cheese pudding as well)


  1. Put the water into a pot, add the margarine, sugar, black pepper & salt & bring this to a boil
  2. Turn off the heat
  3. Add the noodles & stir. Cover the pot & let it stand for 12-15 minutes
  4. Meanwhile, in a small bowl, mix the eggs, brown sugar & vegetable oil together.
  5. Add the egg mixture to the noodle mixture after the noodles have sat for the appropriate amount of time. Mix
  6. Cover the pot & let it stand again for 10-15 minutes  Stir
  7. Put the noodle mixture into the prepared pan
  8. Bake for 1 1/2 hours
  9. If you are using a bundt pan, remove the kugel from it right away

Note: I like making it in a square glass pan instead of the bundt. The part of the kugel in the bundt pan that was exposed to the oven got nice & brown & crispy… when I turned it out, the kugel was not as brown as I like it to be, so I put it back in the oven for awhile but it never got brown enough. Next time I am just going to use a 9x 13 pyrex pan. Of course it still tastes delicious!


Water, sugar, pepper & salt  ( I added 1 tbsp of pepper by mistake..you can see way too much pepper & I am going to remake this properly)  Bring this to a boil
After the water mixture has come to a boil…add the noodles, stir & cover & let it sit for 12-15 minutes 


Mix the brown sugar, eggs & oil together
Add the sugar mixture to the noodles after they have sat for the appropriate time & stir
Cover & let sit for another 10-15 minutes
Noodles are ready to go into the baking pan
Now into the oven
Here it is! Baked & delicious



5 Comments Add yours

  1. Love Yerushalmi kugel, especially that nice brown crust!

    Liked by 1 person

  2. Pnina Staav says:

    Did you drain noodles from the 41/2 cups of water before adding eggs? My Jerusalem kugel is quite different


    Liked by 1 person

    1. No. There is no draining! I know it’s a different method but I love it.


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