Modern LA Style Jerusalem Kugel for Rosh Hashana

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cottage cheese

Plain yogurt offers similar tanginess with fewer calories

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor

Start with a pot of boiling water.

Add 1 pound (450g) of angel hair pasta and boil for 4 to 6 minutes, pulling it out earlier to prevent overcooking.

Prepare a 10-inch springform pan by applying baking spray or ghee around the sides and bottom.

Preheat the oven to 350°F.

Drain the cooked noodles into a strainer and add 1/4 cup oil to prevent clumping. Mix well and set aside.

Crack open 8 eggs into a large measuring cup and whisk thoroughly.

Add 2 to 3 tablespoons of freshly ground black pepper to the eggs and mix well.

Melt 3/4 cup (170g) of ghee in a pot over medium heat.

Add 350g (1.5 cups) of turbinado sugar to the melted ghee and stir until it melts into a glossy caramel, watching for it to bubble and foam.

Once the caramel is ready, remove it from heat and pour it into a bowl immediately to prevent burning.

If desired, add 1/2 cup powdered sugar to the caramel for extra sweetness and mix well.

Combine the egg mixture with the slightly cooled noodles, ensuring even distribution.

Transfer the mixture into the prepared springform pan and smooth out the top with a spatula.

Bake in the preheated oven at 350°F for 75 minutes.

After baking, turn off the oven and let the kugel rest inside for another 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens