This uniquely-flavored savory kugel, of caramelized noodles spiced with black pepper, was brought to the city of Jerusalem by Eastern European Hasidic Jews in the eighteenth century. Thus the kugel is called Kugel Yerushalmi, which means Jerusalem Kugel. Kugel Yerushalmi is traditionally eaten after Sabbath morning prayer services - either for kiddish or lunch - along with cholent and pickles.

1. Grease a baking pan with non-stick cooking spray.
2. Preheat oven to 350 degrees Fahrenheit.
3. In a pot, bring water, salt and pepper to a boil. Add noodles. Cover pot. Reduce flame to low. Cook until water is absorbed.
4. In a medium saucepan, heat oil and add the sugar, stirring continuously for about 10 minutes until sugar liquefies and turns brown. Be careful not to burn. Then immediately pour caramel over cooked noodles and continue stirring until thoroughly blended.
5. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.
6. Pour into prepared pan. Bake for 1 to 1 1/2 hours at 350 degrees Fahrenheit until nicely browned.
7. When done, remove immediately from pan.

SERVING SUGGESTIONS:

This kugel can be served hot, warm or cold.

By Giora Shimoni at About.com