Kugel (Jewish Yerushalmi)

This is a classic and beloved kugel. This uniquely-flavoured savoury kugel, of caramelized noodles spiced with black pepper, was brought to the city of Jerusalem by Eastern European Hasidic Jews in the eighteenth century. Thus this kugel is called Kugel Yerushalmi, which means Jerusalem Kugel. Kugel Yerushalmi is traditionally eaten after Sabbath morning prayer services - either for kiddish or lunch - along with cholent and pickles. In the original recipe, the noodles were boiled in a relatively small quantity of water, along with the salt and pepper, and meant to absorb the water like rice. Since this method can be finicky and weakens the distinctive pepper flavour, it has been adjusted for more foolproof results. For those who opt for capellini (angel hair pasta) instead of egg noodles, break the noodles into thirds, or quarters before adding them to the boiling water. The shorter lengths will be easier to manage when mixing in the caramelized sugar.

16 oz (1 lb) fine egg noodles or capellini (400 g)
½ cup + 1 Tbsp. neutral-flavoured oil, such as sunflower or Canola
1¼ cups sugar
1 Tbsp. black pepper, freshly ground
1½ tsp. fine sea salt
4 large eggs

Garnish:
Parmesan or other grating cheese

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a tube pan or 9x9x2" baking pan with oil or non-stick cooking spray.

In a large pot, bring water to a boil. Add the noodles, and cook according to the package directions, taking care not to overcook.

Drain, return to the pot and stir in 1 Tbsp. of oil to prevent the noodles from sticking. Then, set it aside.

Place the oil and sugar in a light-coloured, heavy-bottomed saucepan, which will allow you to see the colour of the melting sugar. Adjust the stove to medium heat, and stir continuously with a wooden spoon. Slowly the sugar will start to turn yellowish-brown, combining with the oil. If the sugar turns dark brown too quickly, turn the heat down.

Stir until a bubbly, liquid caramel has formed. Then immediately pour caramel over cooked noodles with the salt and pepper and continue stirring until thoroughly blended.

Let cool for a few minutes. Then add eggs one at a time, mixing after each addition. Pour into prepared pan. Bake for 1-1½ hours in the preheated oven until nicely browned.

When done, remove immediately from pan. This kugel can be served hot, warm, or cold.

Makes 10-12 servings.