Yerushalmi Kugel

I only have 5 and 7 qt Dutch ovens. How does this change the recipe? Which should I use?

Could this be baked in a cast-iron skillet?

Would you consider baking this in a springform pan instead? If so, would the amount of time in the overn and temperature need adjusting? Perhaps in a water bath to create a more custard-like consistancy?

Since I usually make my own pasta, I'm wondering, Melissa, if I could use fresh angel hair, cooked as directed, for this, rather than dried pasta, or if it would change the texture?

I love this kugel, but I make it with homemade ghee instead of oil for extra buttery, nutty flavor. Melt butter and let the milk solids get nice and toasty brown before skimming them out. Keep an eye on the pot, to make sure they don't burn. Then use the clarified butter in the recipe. Oh, mama!!

Kugel with fresh pasta is too soft. I tried and it didn't work for me. I make noodle kugel for Shabbat weekly.

after being many generation Jerusalemite I recommend carmelizing the sugar till very brown it makes the Kugel prettier and tastier.

I learned how to make this 50 years ago in (where else?) Jerusalem. It is traditionally baked in a pot on top of the stove, since most people back then did not even have ovens. The pot is kept overnight on top of a metal tray (called a "blech") over a low flame and served for Shabbat lunch.

Traditionally this is baked overnight, from Friday to Saturday morning, at a low heat. Amazing Saturday brunch. We bake it at around 200. To stop it from drying out, you cover the noodle mixture with baking paper cut to shape and weigh it down with some more oil. The flavors are much deeper if you do follow the overnight baking method.

I have never made this, but may have to as it sounds SO delish. Just WONDERING ... would it work like a "pineapple upsidedown cake" (in a black iron skillet like my mom and grandma :) )? Could you do the caramel on the bottom and then add the noodle mixture to it?

I have made noodle kugels for over 50 years. This amount of sugar is far too much. Even caramelized, the kugel will be more like dessert than dinner. Besides, potatoes are more traditional for Chanukah, noodles for other occasions.

Do NOT use a springform pan. You need a heavy pot for this. We have made this in aluminum foil pans. Only the English cake pans (long loaf) but it isn't as good as the triangles. I personally use a bit less salt than called for. Oh, we slice this like a pie in triangles in thin slices.

This is exactly the same cake that on my island in italy we call Migliaccio and a variation is my mother used to fry it. Usually is done for the carnevale

Truly not happy how this came out. Very greasy. Pot size of 6 quarts was way too big. Going back to the Sababa Sussman recipe that had double the amount of noodles, proportionally less oil, and recommended a 4 quart pot.

This came out well enough, meaning it looked something like the photo (though the interior of mine was brown, not yellow), and it had a nice flavor. However, knowing how much oil it had absorbed was kind of offputting. Caremelizing sugar in a half cup of oil left an indelibile and not very appealing visual image that I had to suppress! And even though the kugel did manage to absorb the oil, it still tasted too oily.