Best 8 Matzoh Farfel Kugel Recipes

MATZO FARFEL KUGEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9-inch square baking pan.
• Melt shortening in a skillet over medium heat. Add onions and celery and saute until soft, about 5 minutes. Add matzo farfel and toast lightly, about 2 minutes.
• Whisk water, chicken broth, eggs, paprika, salt, and pepper together in a bowl. Add to the matzo mixture and stir until well combined. Transfer to the prepared pan.
• Bake in the preheated oven until brown and firm, 35 to 45 minutes.

MATZO FARFEL APPLE KUGEL

Steps:

• Preheat the oven to 350degF.
• Lightly grease a 1qt baking dish with butter/spread.
• Combine farfel with 2 eggs. Place in heavy skillet and toast over low heat, stirring all the time, until farfel is golden brown and the pieces are separate.
• Beat the 2 egg whites with the sugar, salt, and 3 tbsp butter. Add the farfel and 1/2 cup of water.
• Line the bottom of the prepared baking dish with half of the apple slices and sprinkle with lemon juice.
• Add the matzo farfel mixture.
• Top with remaining apple slices, sprinkle with nuts, and pour on the remaining butter.
• Bake for 30min.

MUSHROOM ONION MATZO KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

PASSOVER MATZO KUGEL WITH VEGETABLES

Steps:

• Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
• Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
• Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
• Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
• Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
• Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.

MATZO FARFEL

Steps:

• Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.

APPLE MATZO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
• In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
• Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

MATZO KUGEL

Steps:

• Sauté onions and celery in fat until onions are tender. Add to broken Matzo's.
• Combine remaining ingredients and add to matzo mixture. It will be a bit runny.
• Pour into well greased 1 1/2-quart baking dish and bake at 350°F for 30-35 minutes until firm.

APPLE-MATZOH KUGEL

Steps:

• 1. Preheat the oven to 350°F.
• 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
• 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
• 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
• 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
• 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.