Matzo Farfel Kugel Recipes

RAISIN FARFEL KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Soak farfel in water 10 minutes. Drain.
• Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

SAVORY ROSEMARY GARLIC FARFEL KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Soak matzo farfel in boiling water in a bowl for 5 minutes; drain and transfer to a large bowl.
• Heat olive oil in a large skillet over medium heat and cook and stir mushrooms, onions, rosemary, garlic, and salt until onions are soft and translucent, 5 to 8 minutes. Stir mushroom mixture into moistened farfel and mix in beaten eggs. Pour farfel mixture into prepared baking dish.
• Bake in the preheated oven until set and top is lightly browned, about 1 hour.

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.

APRICOT APPLE MATZO FARFEL KUGEL FOR PASSOVER

Steps:

• Preheat the oven to 350 degrees Fahrenheit and grease a nine- by 13-inch baking dish.
• Rehydrate/soften the dried fruit (raisins and apricots) with hot water or whatever liquid you choose. Let them sit while you continue with the other preparation.
• Beat two of the eggs and mix with the farfel and a teaspoon of the salt. Heat a skillet to medium low, add the two tablespoons of butter (you can skip the butter here if you want) then add the egg-farfel mixture, mixing frequently to be sure the pieces brown and separate. You can walk away from these while they cook but return frequently to mix and separate the farfel. Once the egg is set, pieces are mostly separate and a little darker, set the farfel aside while you prepare the apples and wet ingredients.
• Peel, core, and thinly slice the apples. Sprinkle with a bit of lemon juice to keep them from browning.
• In a medium bowl, beat the remaining two eggs with the sugar, one teaspoon of salt, one teaspoon of cinnamon, nutmeg, and four tablespoons of the melted and cooled butter or margarine. Add in the applesauce, flaxseed mixture if using, toasted farfel mixture, and the dried fruit and its soaking liquid. Mix until well combined.
• In a small bowl combine all the matzo crunch topping ingredients and mix well.
• In your greased baking dish, layer half the apple slices and sprinkle with a dusting of cinnamon if you'd like (optional), then add the matzo farfel mixture, and then top with the remaining apples. Then sprinkle with the matzo nut crunch topping.
• Bake for approximately 40 minutes. (should get crunchy on the top and see it bubbly on the inside).

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-CINNAMON FARFEL KUGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray.
• In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.
• Bake at 375 degrees F (190 degrees C) for 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.

FARFEL WITH MUSHROOMS AND ONIONS

Steps:

• Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes. Drain, but do not rinse. In a large saucepan, heat the butter or shmaltz mixture (based on if you want it meat or dairy). Add the onions and saute until translucent, 7 to 8 minutes. Add the mushrooms, salt and pepper and continue cooking, stirring often, until the mushrooms have given off most of their water and the mushrooms and onions are soft, about 30 minutes. Stir the farfel into the sauteed mushrooms and onions adjust the seasoning with salt and pepper. If you are going to bake the farfel, stir in the egg and/or soup broth (if using). Transfer to a greased 2-quart baking dish. You can store the farfel covered in the refrigerator at this point for up to 2 days. Before serving, preheat oven to 350. Bake for about 30 minutes, until the top browns and the farfel is heated through. Notes: You should be able to tell if your farfel is untoasted by the color: untoasted, it has the pale yellow color similar to other egg noodles; toasted it is somewhere between beige and golden brown. If yours is untoasted, you should toast it before you proceed with this recipe: preheat the oven to 300. Spread the farfel out on a cookie sheet and set in the oven for 15 to 20 minutes, until the pasta has turned a dark beige or golden brown. Periodically rake the pasta with a large spoon or spatula to ensure it toasts evenly. Remove from the oven and cool to room temperature before proceeding.

MATZO FARFEL KUGEL

Steps:

• Preheat oven to 350°F
• Beat 2 eggs in a bowl. Toss with farfel. Melt butter or chicken fat in a skillet. Cook farfel over low heat, stirring often, until golden brown. Remove from heat and let cool 10 minutes.
• Beat remaining 2 eggs with sugar, cinnamon, salt, vanilla, lemon juice, and grated apple. Stir in cooked farfel, diced apple, and raisins.
• Spray 4 of 6 wells in a jumbo muffin tin with non-stick spray. Divide mixture between the muffin wells (if there is a lot of thin liquid in the bottom of the bowl, leave it behind). Bake in preheated oven 30 minute Let cool 10 min in pan, then run a knife around the inside of each well then turn out. Serve hot or cold.

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.