Recipes · Israeli · Casseroles
Jerusalem Kugel (Caramelized Peppery Noodle Bake)
One serving has 529 kcal and 13 g protein, and at least a fifth of a woman's daily need of selenium (112%), thiamin (73%), folate (43%), niacin (42%), manganese (41%) and riboflavin (36%). Ready in 85 minutes.
- Preparation: 15 min
- Cooking: 70 min
- Makes: 1 serving (192 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: egg, gluten
Ingredients
- 70 g Egg noodles, dry
- 25 g Sugar
- 15 g Vegetable oil
- 20 g Eggs, whole, raw
- 1 g Black pepper
- 0.5 g Salt
- 60 g Water
Method
- Cook the egg noodles in boiling water for 6-7 minutes until just tender, then drain well.
- Meanwhile, heat the oil and sugar together in a small saucepan over medium heat, without stirring too much, until it turns a deep amber caramel, about 6-8 minutes; be careful, as hot caramel can burn.
- Carefully stir the hot caramel into the drained noodles along with the salt and a generous amount of black pepper, the signature of a Jerusalem kugel, and let it cool slightly.
- Beat in the eggs until everything is evenly coated, then pour into a greased baking dish.
- Bake at 180 °C (350 °F) for 55-60 minutes until the top is deeply browned and crisp and the inside has set.
- Let it rest for 10 minutes before slicing; it is traditionally sweet, dark and peppery all at once.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 529 kcal | 25% |
| Carbohydrates | 75.7 g | |
| Water | 81.6 mL | |
| Fiber | 2.6 g | 9% |
| Protein | 12.5 g | 26% |
| Tryptophan | 0.13 g | |
| Threonine | 0.41 g | |
| Isoleucine | 0.55 g | |
| Leucine | 1 g | |
| Lysine | 0.49 g | |
| Methionine | 0.26 g | |
| Cystine | 0.27 g | |
| Phenylalanine | 0.66 g | |
| Tyrosine | 0.31 g | |
| Valine | 0.66 g | |
| Histidine | 0.33 g | |
| Fat | 20 g | |
| Monounsaturated | 5 g | |
| Polyunsaturated | 9.9 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8.7 g | |
| Saturated | 3.8 g | |
| Trans-Fats | 0.15 g | |
| Cholesterol | 133 mg | |
| Calcium | 42.3 mg | 4% |
| Copper | 0.24 mg | 27% |
| Iron | 3.3 mg | 18% |
| Magnesium | 45.3 mg | 15% |
| Manganese | 0.73 mg | 41% |
| Phosphorus | 210 mg | 30% |
| Potassium | 212 mg | 5% |
| Selenium | 61.5 µg | 112% |
| Sodium | 240 mg | |
| Zinc | 1.6 mg | 20% |
| Thiamin (vitamin B1) | 0.8 mg | 73% |
| Riboflavin (vitamin B2) | 0.4 mg | 36% |
| Niacin (vitamin B3) | 5.9 mg | 42% |
| Pantothenic acid (vitamin B5) | 0.96 mg | 19% |
| Pyridoxine (vitamin B6) | 0.19 mg | 15% |
| Folate (vitamin B9) | 171 µg | 43% |
| Cobalamin (vitamin B12) | 0.38 µg | 16% |
| Choline | 114 mg | 27% |
| Vitamin A | 44.2 µg | 6% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 24.1 IU | 4% |
| Vitamin E | 1.7 mg | 11% |
| Vitamin K | 29.6 µg | 33% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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