Savory Matzah Farfel Kugel
Savory Matzah Farfel Kugel combines two beloved Passover recipes: vegetable farfel and kugel. This kugel is flavorful, light and very easy to make. It has a moist interior and a crispy top. Sounds just about perfect!
Farfel is simply matzah broken into small pieces. You can buy it already broken, but it’s so easy to “farfel” it yourself, and you know you’ll have extra matzah, so save the money and get smashing!
To “farfel” the matzah, place it in a resealable bag and use a rolling pin to smash it to 1/4-inch size pieces.
Pour stock (vegetable, chicken, beef or even water) over the farfel and let it sit in a bowl. The stock will absorb into the farfel, helping to keep it moist.
While the farfel is soaking, sauté the onions with za’atar or thyme until they are softened and starting to brown.
While the onions are browning, separately beat the egg yolks lightly and whip the egg whites until firm peaks form.
Combine the egg yolks, parsley, carrots, sautéed onions, salt and pepper with the soaked farfel. Gently fold in the egg whites. This is what will give the farfel its light density (no one likes hockey-puck kugel, right?).
Pour the mixture into a baking pan and bake for 30 minutes until the top is brown. If you want a crisper crust, place the baking pan in the oven while the oven is preheating with a bit of olive oil in it. Then pour the kugel in but be very careful to not burn yourself!
For that extra crispy topping, brush a little olive oil over the top of the baked kugel, turn the oven to broil and place the kugel back in the oven for a few minutes. As always, keep an eye on it so it doesn’t burn.
Enjoy this wonderful kugel this Passover!
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Savory Matzah Farfel Kugel
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 53 minutes
Ingredients
- 4 boards of matzah
- 1 & 1/2 cups chicken, vegetable or beef stock or water
- 1 medium onion, diced
- 1 tbsp olive oil
- 1 tbsp za’atar or dried thyme
- 3 eggs, separated
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1 medium carrot, shredded (about 1/2 cup)
Instructions
Preheat the oven to 350°F. Put matzah boards in a sealable baggy, force all the air out and close it tight. Smash the matzah using a rolling pin to “farfel” it. The pieces should be about 1/4-inch in size.
Pour the stock over the farfel in a medium sized bowl and let it sit.
Heat the olive oil in a medium skillet over medium heat. Sauté the onions with the za’atar or thyme until softened and barely starting to brown, about 4 to 5 minutes.
While the onions are sautéing, lightly beat the egg yolks and whip the egg whites until firm peaks form.
Add the salt and pepper, egg yolks, chopped parsley, shredded carrot and sautéed onion to the farfel and mix well. Then fold in the egg whites.
Pour the mixture in a greased 8-inch square pan and bake for about 30 minutes. If you want, while the oven is preheating you can preheat the pan with a bit of olive oil in it before you pour in the farfel mixture. It helps the crust crisp up. If you do it, be really careful handling it while you add in the farfel mixture and return it to the oven.
Remove from oven and turn oven to broil. If you are using a glass baking dish, skip this next step and see Chef’s Notes below.
Brush the top of the kugel with a bit of olive oil right before you broil it to encourage crispness and browning. Put kugel back in oven for 3 minutes until crisp.
Chef’s Notes:
Do not broil in a glass baking dish. They can shatter. Use ceramic, porcelain or a metal baking dish to broil.
If you are using a glass pan, brush a bit of oil on the top before baking to get an extra crispy top, instead of broiling at the end.
Recipe by OMG! Yummy
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