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?
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
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.
2 spoonsful mayonnaise
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.
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.
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
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
1 1/4 cup raisins
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.
Sure, here it is:
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.
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.