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Yud's Pastry
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Yud's food

Yud's Kugel

This kugel is a mix I made from a number of recipes I received from all sorts of sources. Since none of them were written, I prepared it from memory, especially from that of Mrs. Batsheva Rivlin, who used to prepare the kugel on an oil burner, and its mild sweetness made it possible to eat it with tahini.

the preparation is quite simple

Recipe for 10-12 servings



400 grams noodles

50 grams  canola oil

100 grams  brown sugar
30 grams white sugar

3 medium eggs

1 teaspoon ground cinnamon

Salt and pepper to taste

25 grams butter or margarine 


  1. Cook the noodles to al dente - not too soft

  2. Heat the oven to 180 ° C

  3. Use the butter to grease a 22 cm diameter round baking pan, preferably - heat resistant glass (Pirex).

  4. Drain and rinse the noodles in cold water.

  5. Stir in the eggs, brown sugar, oil, cinnamon, salt and pepper.

  6. Caramelize the white sugar in a small pan. Dilute with some water, and add to the mixture.

  7. Pour into the greased pan and top with the remaining butter / margarine cut into small cubes.

  8. Cover with the lid of the pan or with aluminum foil.

  9. Bake at 180 ° for about 45 minutes in oven's center.

  10. Lower the heat to 100°C and continue baking for 8 hours (or overnight).

Yud's Kugl

To serve:
Sweet - with maple sauce and sour cream.
Salty - with green tehina


  1. It recommended to use a thermometer for the oven. If you don't have one, lower the heat on your first time to 80°C instead of 100°C to avoid scorching. 

  2. The Caramelized sugar is only used to obtain a nice tan color. You may skip that if you want to use less sugar.

  3. I tried it with rice noodles and the result was amazing. This makes it Kosher for Passover and it is gluten free as well

  4. Rice noodles should be cooked a few minutes longer than the directions on the package

  5. Use the one that look like spaghettini (rather than the "rice hair").

Yud's Rice Kugl
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