Kugels, BTW, are a genuine product ascribable to the Jewish kitchen. Marks gives credit for this particular variation to the Hassidim. I've seen one served out of a pot that must have been about 12 quarts in size. That kugel fed the entire multitude after a Bar Mitzva (pretty amazing to see!).

What distinguishes the Jerusalem Kugel is the fact that it is always made with fine noodles and its flavor is a combination of sweet and peppery. This recipe is for a pretty modest size. With guests or a large family, you could easily double it. A friend of mine puts a kishke in the middle.

• 1 pound thin noodles or vermicelli
• 2/3 cup vegetable oil
• 3/4 cup sugar
• approx. 1 teaspoon salt
• 1/2 to 1-1/2 teaspoons ground black pepper
• 6 large eggs, lightly beaten

2. Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.

3. Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned, about 10 minutes.

4. Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with the salt and pepper. Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings.

5. Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy -- about 1 hour for the baking dish, about 1-1/2 hours for the tube pan. Serve warm or at room temperature with roast chicken, meat, or cholent.

For a crockpot, what I would do is: undercook the noodles; grease the crockpot, instead of the baking pan; after completing all stages through step 4, spoon the mixture into the crockpot. Cook it on the lowest setting.

I imagine someone who keeps shabbat might want to consider setting the crockpot with a timer, but I am inexperienced in these matters. When I've made it, I've put it in the oven overnight at about 190-200 degrees. I seem to recall baking it in a springform pan with a tube insert, but I've seen others do it in a large pot, as noted above.