Yerushalmi Kugel
Yerushalmi Kugel, also known as Jerusalem kugel, is an Israeli kugel originating from the local Jewish community of Jerusalem in the 18th century. The dish is served on Shabbat and on Jewish holidays.
History
Yerushalmi Kugel is said to have been created in Jerusalem during the 1700s by local Ashkenazi Jews, followers of the Vilna Gaon, a Jewish religious scholar.Overview
Jerusalem kugel differs from other traditional Ashkenazi style noodle 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 is black pepper, which is uncommon in other varieties of kugel, and which can give it what the The [New York Times|New York Times] food writer Melissa Clark has described as a "sinus-clearing" potency. 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, and placed in the oven to bake.Jerusalem kugel does not typically contain dairy and is pareve.