 Yerushalmi Kugel | |
| Alternative names | Jerusalem kugel |
|---|---|
| Type | Kugel |
| Place of origin |  Ottoman Empire |
| Created by | Old Yishuv followers of theGaon of Vilna |
| Main ingredients | Noodles,caramel,black pepper |
Yerushalmi Kugel (Yiddish:קוגל ירושלמי,romanized: kugl yerushalmi), also known asJerusalem kugel, is an Israelikugel originating from thelocal Jewish community ofJerusalem in the 18th century. The dish is served onShabbat and onJewish holidays.[1]
Yerushalmi Kugel is said to have been created in Jerusalem during the 1700s by localAshkenazi Jews, followers of theVilna Gaon, a Jewish religious scholar.[2]
Jerusalem kugel differs from other traditional Ashkenazi stylenoodle kugels in a number of ways. Nonetheless, it has become a staple of Ashkenazi foods. Jerusalem kugel is always made with thin egg noodles, similar in appearance to spaghetti. The defining ingredient of Jerusalem kugel isblack pepper, which is uncommon in other varieties of kugel, and which can give it what theNew York Times food writerMelissa Clark has described as a "sinus-clearing" potency.[3] It is made with a sauce similar to caramel, which the noodles are then coated with and then seasoned with black pepper before being placed in a baking pan (either a pan with a hole in the middle similar to aBundt pan, or a round and flat pan similar to acake pan), and placed in the oven to bake.[4]
Jerusalem kugel does not typically contain dairy and ispareve.
According to local legend, the recipe for Yerushalmi (Jerusalemite) kugel was brought to Jerusalem from Lithuania by the students of the Vilna Gaon during the eighteenth century. Even now their descendants continue to prepare this intriguingly sweet and spicy kugel to serve on Shabbat and at celebrations.
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