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Mar 30, 2011 10:11 PM

Favorite Matzah Farfel Kugel Recipes

I was just going through my cooking notes, and found some recipes for matzah farfel kugels. I usually make a standard mushroom celery one, and last year I made a really easy one with applesauce and cinnamon that was a huge hit with the kids. Does anyone else have any interesting recipes that I could try this year?

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  1. Here are two I use all the time:

    Farfel Broccoli or Zucchini Kugel

    3 cups matzo farfel
    2 1/2 cups chicken broth or hot water
    2 tsp. oil
    1 onion
    2 zucchini or 2 cups broccoli (for the broccoli, I use frozen)
    1 cup mushrooms
    2 eggs plus 2 whites (or 3 eggs)
    salt & pepper, to taste
    1/2 tsp. each dried basil & thyme

    Preheat oven to 375 F. Add broth to the farfel and let stand 5 minutes to soften. Drain excess liquid. Heat oil and add onions and zucchini or broccoli. Saute on medium heat for 5 minutes, until softened. Add mushrooms and cook 5 minutes longer. Cool slightly. Combine all ingredients and mix well. Spread mixture evenly in a sprayed 7 X 11 pan. Bake for 45 minutes, until golden and firm.


    Sephardic Raisin Kugel

    5 matzahs
    1 1/4 cup raisins
    boiling water
    6 eggs, well beaten
    1 1/2 cup coarsely chopped walnuts
    1/4 cup oil
    1/4 cup honey
    1/2 cup sugar
    1 tart apple, peeled, cored, and diced

    Preheat oven to 350 F. Spray a 9” square pan.
    Soak the matzahs in the water until soft and drain well. Soak the raisins in the boiling water to soften, and drain. Combine the matzahs and raisins. Add the eggs and mix well.
    Combine the walnuts, oil, honey, sugar, and apple and add to the matzah mixture. Mix well. Pour into the prepared pan and bake 1 hour.
    Remove from the oven and immediately cover tightly with foil. Kept tightly covered, this improves after 24 hours.

    I have a number of other kugel recipes, but they are not farfel recipes. Cauliflower-Leek, Apple-Apricot, and Broccoli-Kishke are my favorites. Let me know if you want recipes for any of these.

    11 Replies
    1. re: queenscook

      Thank you! I would love the Cauliflower-Leek kugel recipe too.

      1. re: mamaleh

        It was originally in Bon Appetit; here's the link:

        I use 2 lbs of frozen cauliflower rather than the 2 heads of fresh called for in the recipe; otherwise, I think I follow it as written.

        1. re: queenscook

          We had the cauliflower leek kugel for both seders. Huge hit. Thanks, queenscook.

      2. re: queenscook

        the apple-apricot kugel sounds great, could you post recipe?

        1. re: 4greatkds

          Sure, here it is:

          Apple-Apricot Kugel

          6 whole eggs or 4 eggs & 4 whites, beaten
          1/2 cup sugar
          6 apples, peeled, grated or shredded (I shred them in a food processor)
          1/2 cup matzo meal
          juice of 1 lemon (3 T.)
          1 cup dried apricots, cut in halves
          2 T. sugar mixed with 1/2 tsp. cinnamon

          Preheat oven to 350 F. In a large mixing bowl, combine eggs with sugar; mix well. Add apples, matzo meal, and lemon juice. Mix until smooth. Soak apricots in hot water for 5 minutes; drain well. Spray a 9 X 11 pan. Spread half of mixture in pan. Arrange apricots in a single layer over batter. Top with remaining batter; spread evenly. Sprinkle with cinnamon-sugar. Bake about 1 hour, until golden.

        2. re: queenscook

          Thanks so much for posting the sephardic kugel. It's a wonderful recipe.

          Before baking, I finished it off with some matzah on top that was still a bit crackly (wetted, not soaked). After baking I drizzled some honey on top and then I broiled to brown everything nicely. This lent a nice crunch to the surface.

          1. re: queenscook

            Hi Queenscook,

            I was looking for a broccoli matzoh kugel and found your recipe from a few years ago. I was wondering how you make it ahead of time... can you assemble the whole thing ahead of time and keep in refrigerator until ready to cook? or do you usually cook ahead and reheat or serve room temp?

            we are having a seder tonight with friends and I am looking forward to trying this recipe, as well as the sephardic raisin kugel in the future. thanks so much for sharing!!

            1. re: workingmominboston

              I make it totally ahead of time, and just put it on the blech or in the oven to warm before serving. It's also fine at room temp, but we usually do have it warmed up. I made it a week ago, and since it's just two of us this year, there is still about a third of it left for the end of yom tov. It warms up just fine, and I'm looking forward to having more of it tomorrow.

              By the way, this year I used 3 cups of broccoli, not 2 as I had written above.

            2. re: queenscook

              hi, they all sound wonderful. do you think it would be possible to combine either of yours with applesauce and matzoh farfel?? or am i dreaming. or am i just hungry right now. well, either way, sounded good to me, though you are the expert

              1. re: sbar47

                The zucchini and/or broccoli kugel I posted above IS a matzo farfel recipe, so I'm not sure I understand the question. As for applesauce, Mamaleh's kugel in this thread is an applesauce kugel, so I would go with that if you want an applesauce kugel.

            3. Mamaleh, could you post the applesauce version, please?

              5 Replies
              1. re: rockycat

                Applesauce Matzah Kugel: Beat together 3 eggs, 1 tsp cinnamon, 3/4 C sugar. Crumble 4 matzahs into a colander, then run water over them and drain them. Fold the matzah into the egg mixture. Spread half of the egg/matzah mixture into a 9X9 pan. Pour 1 jar applesauce over the top. Top with the rest of the mixture. Dot with butter or margarine. Bake at 350 for 45 minutes or until lightly browned.

                  1. re: rockycat

                    It's not colorful or very pretty, but my kids eat a whole pan in one sitting.

                    1. re: mamaleh

                      What size jar of applesauce do you use?

              2. We've used farfel in a sort of bastardized matzo brei, and it was great - one year dad classed things up by adding some lox and sauteed onions, and made a sort of LEO out of it.

                4 Replies
                1. re: mamachef

                  could you post the brocolli-kishke kugel?

                  1. re: ilysen

                    A friend gave me this recipe, and it's not as precise as others. I can't recall exactly how much broccoli I use, but I think it's in the range of a one pound bag of the frozen stuff.

                    Broccoli Kishke Kugel

                    2 carrots
                    1 potato
                    1 onion
                    1 1/2 cup matzah meal
                    1 tsp. salt
                    1 tsp. paprika
                    1/2 tsp. pepper

                    Preheat oven to 350 F.

                    Process the carrots, potato, and onion in food processor. Add in the matzah meal, salt, paprika, and pepper. Bake for 1/2 hour.

                    frozen broccoli
                    2 spoonsful mayonnaise
                    1 egg
                    1/2 package onion soup mix (or a couple of large spoons full, if you purchase the larger
                    container instead of the packets)

                    Steam broccoli. Process in food processor. Mix in mayo. Add egg and onion soup mix. Pour on top of baked bottom layer and bake for approx. 1/2 hour, or ‘til done.

                    1. re: queenscook

                      Queenscook: please let us know when you write a cookbook! You always post great recipes. Shabbat shalom!

                      1. re: EmpireState

                        Wow! That made my week! Thanks and shabbat shalom.