The dish is served on Shabbat and on Jewish holidays.

[1] Yerushalmi Kugel is said to have been created in Jerusalem during the 1700s by local Ashkenazi Jews, followers of the Vilna Gaon, a Jewish religious scholar.

Jerusalem kugel is always made with thin egg noodles, similar in appearance to spaghetti.

The defining ingredient of Jerusalem kugel is black pepper, which is uncommon in other varieties of kugel, and which can give it what the New York Times food writer Melissa Clark has described as a "sinus-clearing" potency.

[4] Jerusalem kugel does not typically contain dairy and is pareve.