Ingredients
- 12 oz (340 g) thin egg noodles (preferably vermicelli)
- ¾ cup (180 ml) neutral oil, like vegetable or grapeseed + more for greasing the pan
- 1¼ cups (250 g) granulated sugar
- 4 large eggs, lightly beaten
- 1½ tsp kosher salt + more for boiling noodles
- 2 tsp freshly ground black pepper
- ½ tsp cinnamon (optional but traditional in some families)
- pickles, to serve
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking dish with oil, or line with parchment paper for easier removal.
- Cook the noodles: Bring a large pot of salted water to a boil. Add noodles and cook according to instructions until fully soft. Drain well and transfer to a large bowl. Let cool slightly.
- Make the caramel: In a small saucepan, combine the sugar and oil. Cook over medium heat, stirring occasionally, for 8-10 minutes until the sugar has fully dissolved and turns a deep amber color.
- Combine noodles and caramel: Immediately pour the hot caramel over the cooked noodles. Using tongs or two forks, gently toss until the noodles are fully coated and glossy. Let cool.
- Add the egg mixture: In a separate bowl, whisk together eggs, salt, black pepper and cinnamon (if using). Pour over the caramel-coated noodles and toss thoroughly to combine.
- Bake the kugel: Transfer noodle mixture to the prepared pan. Spread evenly and press down gently. Bake uncovered for 1 hour, until the top is a rich golden brown and slightly crisp. Or…
- Bake the kugel overnight: Transfer noodle mixture to the prepared pan. Spread evenly and press down gently. Bake at 350°F (175°C) for 30 minutes, then lower to 210°F (100°C) and continue baking for 6–8 hours, covered loosely with foil. For a crispier top, uncover for the last 30 minutes of baking, or broil briefly at the end — but watch closely!
- Let the kugel rest in the pan for 10–15 minutes before slicing. Serve warm or at room temperature, ideally with pickles.
Notes
- My caramel ratio leans a little less sweet than some traditional recipes, which lets the pepper shine.
- This recipe uses 12 oz (340 g) noodles, a more home-friendly yield. Most classic recipes scale up to 1 lb (450 g) for a crowd, but this one’s perfect for sharing at your own table.
- You’ll need a 9-inch round baking pan (2-3 inches deep) or 8×8-inch square pan.
- Prep Time: 30 minutes
- Cook Time: 1-8 hours
- Category: Dinner
- Method: Baking
- Cuisine: Israeli