Passover, the holiday that lasts for a week and requires that observant Jews give up any leavened bread/grain product for the duration, starts this Saturday. My extended family isn't particularly observant, so while we're having a Seder dinner (the traditional Passover meal that includes a lengthy service called the Haggadah) we're cutting the Haggadah section of the meal down to a manageable five minutes. The one place where we aren't breaking from tradition is that the actual meal will be Kosher, with no leavened dishes on the table. For the first time ever, I've been assigned a dish to bring (I guess my cousins figure that since I'm nearly 29, I can handle it). They asked me to bring a savory matzo kugel (pudding). I've made noodles kugels and sweet matzo kugels in the past, but I've never made exactly the thing that I've been asked to create.
So Slashfood readers, I need your help. Point me in the direction of your favorite savory matzo kugel recipes! If you have a family recipe that you are willing to share, pop it into the comments section. My family and I thank you!
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Reader Comments (Page 1 of 1)
4-16-2008 @ 3:30PM
Steven Weinberger said...
Try the 'Passover Kugels" section at jewishfood-list.com:
http://www.jewishfood-list.com/recipes/pesach/klp_kugel/&klp_kugel_index.html
Many if not most of them are matzah-based.
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4-16-2008 @ 3:59PM
tmccloud1 said...
I second the Steven's opinion, though almost any bread pudding can be "adjusted" to use matza.
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4-16-2008 @ 4:49PM
Frank said...
That's funny. A savory kugel is the ONLY Passover dish I've ever created (I'm a non-regilous, Japanese kid from the Northwest)
I don't remember the recipe, but I remember it was surprisingly easy.
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4-16-2008 @ 5:44PM
chef paulette said...
I understand you completely. I just wrote an article and shared Passover menus and recipes for lunch and seder at www.ChefsLine.com. Do you have to include matzoh in your kugel? Reason is my absolute favorite is made with potatoes. Here is a link to the recipe http://www.chefsline.com/recipe/2996/Potato-Kugel –based on a recipe from the early 1960’s and has definitely stood the test of time. I usually make “non traditional” Passover dishes but this one’s a keeper. Here’s my whole Passover recipe collection. If you wanted to really wow them – you can probably find time to make pecan meringue cookies. They are soo good. Hope this helps! Chef Paulette
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4-16-2008 @ 7:17PM
sara said...
here you go. its great. super easy. just made it. i also added 1 lb sliced mushrooms (plain boring white mushrooms) that i sauteed in oil. (FWIW, i don't eat celery so i left it out...)
Farfel Onion Pudding
4Tbs oil
3 onions chopped
½ C celery
salt & pepper
3 C matzoh farfel
½ C fresh parsley
3 eggs
2 C chicken soup
In skillet sauté onions in oil until golden
Salt & pepper to taste
Add farfel and brown
Add parsley and stir
In small bowl mix eggs and chicken soup
Pour over farfel
Pour mixture into greased pan
Bake at 350 for 40-45 minutes
Double recipe for 9x13 pan
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4-16-2008 @ 9:34PM
David Giesberg said...
I live off of Apple Matzah Kugel during Passover.
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4-16-2008 @ 9:35PM
David Giesberg said...
Woops, forgot the link: http://www.epicurious.com/recipes/food/views/104862
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4-17-2008 @ 5:30AM
deborah said...
http://jewishfood-list.com/recipes/kugel/savory_kugel/matzostufgkugel01.html
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