Matzo farfel kugel is a perfect side dish for Passover. With a touch of sweetness from apples, cinnamon and sugar, you'll love this classic Jewish recipe.
You might also enjoy my savory matzo farfel kugel, my apple kugel with a crunch topping, or my potato kugel!
For ease of browsing, find more Passover tips and matzo recipes in these two posts.
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What is kugel?
Kugel is a Yiddish term referring to a sweet or savory pudding usually prepared with noodles or potatoes. Kugels are very common side dishes at many Jewish holiday celebrations. On Passover, when we traditionally remove all products made with flour from our diet, other than unleavened matzo, matzo farfel kugel often replaces a traditional noodle kugel.
A matzo farfel kugel, like a noodle (lokshen) kugel can be savory or sweet. This post explores a sweet version using apples, raisins, cinnamon and nuts.
This recipe was inspired by the apple kugel from The Jewish-American Kitchen (by Raymond Sokolov).
What is matzo farfel?
Matzo farfel is just matzo broken up into small pieces. For years, I purchased packages of matzo farfel in the Kosher for Passover section of my local grocery stores. When I started researching how to make a matzo farfel kugel, I realized all I needed to do was roll over some boards of matzo with a rolling pin, and voila – I had matzo farfel!
How do you make this recipe?
It's easy to make a matzo farfel kugel - I promise.
Crush that matzo, as instructed, for your farfel.
Then the farfel is sauteed in a pan with some of the eggs to crisp it up.
Meanwhile prepare your apples and nuts and whisk the wet ingredients.
Mix the cooked farfel with your wet ingredients.
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Layer apples, then farfel, then more apples and top with butter or margarine and nuts.
Moisture in a matzo farfel kugel
Moisture is especially important in a farfel kugel since matzo doesn’t give off any moisture as a potato does or noodle might. Nor does it have any natural starch residue to hold the kugel together.
So please don’t arbitrarily reduce the eggs – they are needed in this recipe as glue and moisture. See my savory kugel recipe and my other sweet kugel recipe for ideas about how to make a kugel with less eggs.
Tips to help you make this farfel kugel:
- I added cinnamon and my son suggested a hint of nutmeg would be nice too. If you flavor each element – the apples, the farfel, and the nut topping – the kugel really shines.
- Adding ½ – 1 cup of raisins and/or dried apricots to the farfel mixture is another way to add flavor, texture, and moisture. Cover the raisins (and apricots) with hot water or some orange juice or sweet red kosher wine – just enough to cover help soften them. Then let them cool and add the liquid and raisins to the farfel mixture. This liquid can replace part of the water called for in the recipe.
- I use real butter when I make kugels because I don’t keep kosher and will mix meat and dairy. But if you are keeping kosher, the recipe does call for margarine, not butter and you should substitute accordingly.
- Don't buy matzo farfel in a box. It couldn’t be easier to crush up yourself and is much cheaper and fresher. Just put the boards in a plastic bag or between some parchment paper and roll over them with a rolling pin. I found that two standard size matzo boards equal about one cup of matzo farfel.
Supplies for making matzo farfel kugel
The supplies and tools for making this kugel are pretty basic. Good matzo, a rolling pin, and a square baking dish are key!
Also check out my Amazon shop that includes some of my favorite food and food-related products. I am always updating it – please visit often. And let me know if you need specific product recommendations – I am happy to help!
More Passover recipe inspiration:
Check out my Recipe and Resource Guide for Passover for more seder menu ideas.
- Pomegranate Charoset (Haroset) for Passover and Year-round
- Matzo Nachos with Leftover Brisket (Vegetarian Option)
- Dairy Free Macaroons with Macadamia Nuts, Lime and Chocolate
- Honey Almond Cake (Tishpishti) with Citrus Syrup
Recipes on other blogs:
Gluten Free Passover Apple Cake
And if you have any beloved favorites that always find their way to your Passover table, please share them in the comments below! Chag Sameach!
P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
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Apple Matzo Farfel Kugel
Beth LeeIngredients
- 2 cups matzo farfel about 4 boards of matzo
- 4 eggs
- ¼ cup sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons kosher salt divided
- 5 tablespoons unsalted margarine or butter melted and cooled
- ½ cup water
- 3 medium or 2 large apples peeled, cored, and sliced
- 1 teaspoon lemon juice
- ½ cup toasted, finely chopped walnuts or pecans
- ½ cup raisins or dried apricots optional
Instructions
- Preheat the oven to 350 degrees and grease an 8 X 8 baking dish or pie pan equivalent to a 1 quart pan.
- Instead of buying pre-made farfel, simply place a few boards in a ziploc bag and use your rolling pin to break them up into little pieces. 2 boards will yield 1 cup of farfel.
- Mix the farfel with 2 of the eggs and a teaspoon of the salt and then toast the mixture over low heat in a heavy skillet, mixing frequently to be sure the pieces brown and separate. I found medium low heat worked better than low. Set the pieces aside while you:
- In a medium bowl, beat the remaining 2 eggs with the sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and 3 tablespoons of the melted and cooled butter or margarine. Add in the toasted farfel mixture and ½ cup of water (and dried fruit if using).
- In your greased baking dish, layer ½ the apple slices and sprinkle them with the lemon juice and a dusting of cinnamon, then add the matzo farfel mixture and then top with the remaining apples. Then sprinkle with the toasted ground nuts and dust it with a bit more cinnamon and pour over the remaining melted butter or margarine.
- Bake for approximately 30 minutes. (you should hear it bubbling)
Notes
Nutrition
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Lindsay Cotter
Looks so delicious! A wonderful addition to the holiday menu!
Beth Lee
It's a favorite at our family seder for sure!
Lauri
Can this be frozen ahead of time?
Beth Lee
I don't see why not. Bake it, perhaps just a bit underbake. Let it cool, wrap it well, freeze. Then I would probably let it defrost a bit before putting it in the oven to reheat/finish cooking. I've never done it but I think it would work just fine.
Laura
This kugel sounds incredible. I'm only part Jewish so you really helped explain everything for a newbie like me. Can't wait to try it!
Beth Lee
You'll just be a kugel maven before you know it!
Brandi
Tried this recipe last year and really enjoyed it . Going to cook it again this time !
Beth Lee
Wonderful - so glad to hear it's a keeper!
Samantha
Thanks for all of the detailed tips and information to ensure success! Such a yummy and special recipe. 🙂
Beth Lee
Comforting, simple, traditional, and yummy!
Jenni
Totally the best name ever! And I had no idea what farfel is before, and now I do! Thanks for the excellent post, Beth!
Beth Lee
Feeling a butterscotch matzo dessert idea starting to form ...
Sandi
What a delicious idea for Passover. I am one of the crazy ones who loves Matzo all year long :-).
Beth Lee
You and my mom Sandi! She likes it with lots of whipped butter on it 🙂
Marcie Murray
Do you have a recipe for a savory farfel kugel?
Beth Lee
Hi Marcie, so here's what I would do. And when I have time, I'll make it official and add it to my blog. Use similar proportions to this sweet recipe - 2 cups farfel and 4 eggs. Dice an onion and saute it in schmaltz, margarine, butter, or olive oil - your choice until soft and just starting to get color. At this stage, I would add some flavor to the onions -- salt and pepper, maybe some dried thyme or if you have it - za'atar. While the onion is cooking, soak the farfel in some hot water for a couple of minutes to soften it up and drain it well. Beat the 4 eggs. Combine the cooked onions, eggs, and farfel. Here I would add more salt and pepper and more thyme or za'atar if you are using it. Totally optional. Personally, I would also chop up about a 1/3 cup of parsley and add it as well to give it some color. Put the mixture in a square baking dish that has been greased with your choice of fat. Bake at about 350 for 30 - 40 minutes. I am referring to resources to come up with this method but I haven't tried it myself -- yet. I think it would be delicious. You could probably add some sauteed mushrooms too if you have mushroom lovers at the table. Write to me anytime with questions! Hope this helps.
Laura @MotherWouldKnow
Beth, I love your advice about the various kugel experiments. We have guests at our seder who keep kosher (at least to the extent of not eating dairy at a meat meal), so I can't use butter - boo hoo. My kugel or matzo pudding as my mom used to call it, is infinitely better with butter. And I'm totally with you on making farfel instead of buying it.
wendy
thanks for the recipe - I'm going to try it - just wondering about the apples, are macintosh ok, and do you slice them or shred them?
thanks!
chag sameach
Beth Lee
Hopefully you received my email but I'll post my answer here as well!
For this recipe I slice them and you get a layer of apples which is nice contrast to the matzo farfel but I bet it would be yummy shredded and mixed in as well.
Macintosh should work - or even crispier apples but I do love the flavor of Macintosh. A flavor memory from my childhood back east!
Let me know how it comes out and if you have any more questions.
Chag Sameach!
phyllis wine
LOVED THE KUGEL RECIPE. LOVE YOUR SITE. WILL SEND YOU A SWEET FRUIT KUGEL RECIPE THAT I FOUND 40 YEARS AGO IN GOOD HOUSEKEEPING. IT IS A DAIRY KUGEL SO IT IS NOT KOSHER FOR A MEAT DINNER IF YOUR STRICKLY KOSHER BUT IT IS DELICIOUS. THE RECIPE REALLY DOESN'T LIST ALL THE INGREDIENTS SO YOU HAVE TO READ THE ENTIRE RECIPE. I AM SO HAPPY I FOUND YOUR WEBSITE. PHYLLIS WINE IN PALM DESERT CA.
Beth Lee
I am so happy you found my website too! Please please do send me the 40 year old recipe from Good Housekeeping - I would LOVE to see it. If email is easier, please send it to beth at omgyummy dot com. What else are you making for Passover?
sue
What is you want to use a 9 x 13 pan? Would you double the recipe or will that be too thick?
Beth Lee
Hi Sue, I think I would do 1.5 times the recipe BUT if you double it and it's too much, you can always overflow into another small pan if you have one. Also, thicker is ok as long as you adjust the cooking time accordingly (thicker = a bit longer to cook). Also depends on how you like your kugel - a bit thicker might result with a more soft pudding like interior to bite into (just guessing on this). I know our family always tends to eat too much - I'm usually ready to stop after the matzo ball soup so forcing serving pieces to be smaller/thinner works for me but improvising here is ok. The key is to keep the flavorings, fruit, and liquid ratio high enough to keep up with the dry matzo! Good luck and let me know what you decide to do. Also feel free to come back with more questions. Chag Sameach.
@yumivore
Even though the holiday has passed, I'd still love a bite of that kugel, it looks delicious! Hope you had a fantastic and delicious holiday Beth. Lovely links for inspiration and a recipe to try next year!
Renee
Sounds Yummy, Beth. I make one I found years ago on Epicurious.com. It doesn't have nuts, but has lots of dried apricots and raisins. The boys eat it every morning for breakfast so I always have to make 2 to carry us through Passover.
Beth Lee
Sounds terrific Renee - I'm going to check my inbox now for that link!
Hannah
Thank you for sharing my haroset, too! I'm checking out the other links, as well - always fun to get some new inspiration! 🙂
Hannah
Mmm, Beth, this apple kugel sounds divine! I definitely want to try this method of cooking the farfel with egg first. I appreciate you doing some kugel recipe testing for all of us! Your photo is very tempting, too. One of our favorite weeknight dinners during Passover is farfel and cheese (a riff on mac and cheese from a Joan Nathan book). I hope all your preparation is going well - everyone will be very fortunate to enjoy your creative cooking! Chag sameach! xx
Beth Lee
I am taking many shortcuts this year but always try to put a little extra effort into a couple of things to keep the yum factor high 🙂 Hmmm - farfel and cheese - do tell the secret please!