by Ben 2 Comments
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This kosher recipe for GG's Matzo Farfel Kugel was her signature dish at her legendary Passover meals. We call her GG because that is what her great grandchildren get to call her and the name just caught on for all of us. With her permission, I get to share this recipe with you and it is truly one of The Best Passover Side Dish Recipes. Savory and full of flavor, it compliments just about anything else you are serving at a Passover meal. This recipe is easy to make and is dairy free.
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- Ingredients needed to make The Best Matzo Farfel Kugel
- Step by step Instructions on how to make the Best Savory Matzo Farfel Kugel
- Matzo Farfel Kugel Recipe FAQ
- Tips for making Savory Matzo Farfel Kugel
- More recipes like this one
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Ingredients needed to make The Best Matzo Farfel Kugel
- Matzo farfel - this is crushed up matzo or you can buy it pre-crushed in a can or box.
- Mushrooms
- Onions
- Celery - for flavor base.
- Onion soup mix - the bulk of the seasoning.
- Chicken soup - this can be from a can or you can use our Easy Homemade Chicken Soup Recipe.
- Margarine or oil - to saute the veggies.
- Potato pancake mix - for texture.
Step by step Instructions on how to make the Best Savory Matzo Farfel Kugel
Step 1 - Prepare the veggies
Chop the mushrooms, onions, and celery and prepare to saute them.
Saute the mushrooms, onions, and celery in the margarine or oil. Saute at medium/low heat until they look like this. Add the onion soup mix at this point.
Step 2 - Make the Matzo Farfel Kugel batter
In a separate bowl, beat the whole eggs and potato pancake mix together.
Mix the eggs, mushrooms, onions, and celery together.
In another bowl pour the farfel and then pour the chicken soup and water over the farfel. Be sure that the chicken soup soaks in before moving on to the next step.
Step 3 - Bake
Mix the veggie/eggs mixture into the farfel and bake at 375 for 30 minutes.
Matzo Farfel Kugel Recipe FAQ
What is matzo farfel kugel?
A kugel is anashkenaziJewish dish that issimilar toaquiche or frittata. It is usually made with noodles and eggs and can have any number of other ingredients ranging from veggies to fruits. On Passover, we cannot use noodles since they arechomezso wehave toget creative. Matzo farfel substitutes for the noodles and the dish becomes kosher for Passover.If you like this Passover Kugel then you should also try our Sweet Matzo Kugel recipe.
What is matzo farfel?
Matzo farfel is a product that is created by crushing up matzo into pieces. The pieces are approximately ¼ of an inch each but that is only an average as the shapes are not perfect squares. Any smaller than that and it starts to become matzo meal. Farfel is used in place of noodles or crackers in some Passover recipes. This is agebroktsrecipe and should not be eaten if you keep non-gebrokts.
Can matzo farfel kugel be sweet or savory?
There are a lot of recipes for matzo farfelkugeland they come in all varieties. There are both sweet and savory recipes. If you want to getcreativethen you can also make a sweet/savory matzo farfel kugel as well.
How do I make matzo farfel kugel moist and not dry?
Matzo farfel is, by nature, dry. This means that when you cook with it you will need to add a lot of extra moisture. Unlike cooking with potatoes which will expel some liquid into the kugel, the matzo farfel will act like a sponge and soak upall ofthe liquids you add. This means that to keep thekuglemoist you should useall ofthe liquids we talk about in this recipe post and do not leave any out.Also, take a few extra minutes to let the chicken soup soak into the farfel and really get the moisture incorporated.
How can I store matzo farfel kugel?
Matzo farfel kugel freezes very well. Place it in a disposable foil pan, cover it, and double wrap with plastic wrap, this willinsurethat it does not get freezer burn. If you are not going to freeze it, you can keep the matzo farfel kugel in the refrigerator for about 5-7 days.
Tips for making Savory Matzo Farfel Kugel
- Make sure to allow time for the matzo farfel to soak up the chicken stock you pour into it. This will make sure that the farfel contains enough moisture and you will not have dry spots in the middle.
- If you make the matzo farfel kugel in advance and reheat it you will want to pour ½ cup of chicken stock over the top to make sure that the kugel does not dry out in the oven. (Remember, matzo acts like a sponge).
- You can try any number of different mushrooms in this recipe. For suggestions, see our cooking tips about different kinds of mushrooms.
More recipes like this one
- Easy Sweet Potato Soup
- Passover Stuffed Chicken Breast(Not GF)
- Gluten Free Passover Cheesecake
- Gluten Free Passover Chocolate Chip Cookies
- Gluten Free Flourless Chocolate Cake
- Gluten Free Spinach Kugel
- Rum and Brown Sugar Glazed Carrots
- Gluten Free Passover Pancakes Without Matzo Meal
- Dairy Free Pumpkin Muffins With Chocolate Chips(Not GF)
- Passover Chicken Marsala
- Easy Gluten Free Passover Brownies
- Easy Passover Quinoa Salad With Cranberries
- Chocolate Chip Banana Muffins(Not GF)
- Easy Homemade Chicken Soup From Scratch
- Passover Chocolate Mousse Cake
📖 Recipe
GG's Matzo Farfel Kugel
GG's classic signature Passover dish. Full of flavor and goes with a number of different main dishes.
5 from 9 votes
Print Pin Rate
Course: Dinner, seder, Side Dish
Cuisine: Jewish, Kosher, Passover
Keyword: farfel, kugel
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 pieces
Calories: 391kcal
Equipment
9x13 pan
Ingredients
- 3 ½ cups matzo farfel
- 1 cup onion chopped
- 1 cup celery chopped
- 8 oz mushroom
- 1 stick margarine can substitute ½ cup of oil
- 1 ½ tablespoon onion soup mix
- 4 egg
- 4 tablespoon potato pancake mix
- 8 oz chicken stock
- ¾ cup water
US Customary - Metric
Instructions
Chop the mushrooms, onions, and celery.
In a pan over a medium/low flame melt the margarine and saute the mushrooms, onions, and celery until tender.
Season the mushrooms, celery, and onions with the onion soup mix.
In a separate bowl, beat the eggs with the potato pancake mix.
Add the sauteed mushrooms, onions, and celery into the egg mixture.
In a separate bowl, pour the water and chicken soup over the matzo farfel.
Mix the farfel into the egg/vegetable batter and pour into a pre-greased 9x13 pan.
Bake in the oven at 375ºF for 30 minutes.
Notes
- Make sure to allow time for the matzo farfel to soak up the chicken stock you pour into it. This will make sure that the farfel contains enough moisture and you will not have dry spots in the middle.
- If you make the matzo farfel kugel in advance and reheat it you will want to pour ½ cup of chicken stock over the top to make sure that the kugel does not dry out in the oven. (Remember, matzo acts like a sponge).
- You can try any number of different mushrooms in this recipe. For suggestions, see our cooking tips about different kinds of mushrooms.
Nutrition
Calories: 391kcal | Carbohydrates: 64g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 222mg | Potassium: 256mg | Fiber: 3g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg
Recipe Categories
Passover Recipes, Side Dishes, The Best Passover Side Dish Recipes
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Comments
Sherry Cizek Magid
How many eggs!!!!Reply
Ben
4 eggs. The recipe has been updated.Reply
