Savory Matzo Farfel Kugel for Passover

Jump to Recipe

Savory Matzo Farfel Kugel is the perfect addition to your Passover and Seder menu. Easily prepared ahead and reheated, this lightened up version is moist on the inside with a crispy, crunchy top.

You might also enjoy my sweet matzo farfel kugel, my apple matzo kugel and my potato kugel!

For ease of browsing, find all my Passover recipes in one place.

Two slices of savory matzo farfel kugel on a blue plate with a server in the background.

This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.

Why you'll love this kugel recipe!

This savory matzo farfel kugel stays moist, a characteristic of a matza-based kugel that is sometimes elusive!
It's a nice alternative to a sweet version, complementing your savory main course.
Kugels are peasanty comfort food that just makes people happy. My niece just loves matzo farfel kugel and I love seeing her smile when she sees it on the menu.
Kugels are a bit like a canvas that you can paint any way you'd like by changing up the vegetables additions and herbs and spices. Just stick to the basic ratio of liquid to matzo so you end up with a moist kugel, even when reheated.

Ingredients you'll need

My number one piece of advice is to make your own matzo farfel and not buy it!

Ingredient shot for savory kugel showing a list of ingredients on a red bowl of ingredients.

Matzo farfel: Just put a few boards of matzo in a bag and crush them coarsely by rolling over them with a rolling pin or can. So much cheaper and easier than buying stale farfel in a can!
Chicken stock: Substitute in vegetable stock if you are serving vegetarians.
Za'atar: This is a spice blend you can order online or buy in your local Middle Eastern market. But if you don't have it or can't easily access it, just use some fresh or dried thyme!
Onion: Thyme or za'atar are a wonderful complement to sautéed onion!
Eggs: In my other kugels, I don't separate the eggs and whip the whites, here I do. And while it's an extra step, it's a worthwhile one!
Parsley and carrots: Have fun and try other fresh herbs or fresh vegetables if you'd like. Usually we have parsley and carrots around for the matzo ball soup, so I wanted to keep it easy!

How to make this recipe

How is this kugel different than all other kugels?

The hardest part of making matzo farfel kugel is keeping it moist. Remember, matzah is simply flour and water turned into dry crunchy crackers so it soaks up a lot of liquid.

In this version, I soak the farfel in stock first. I also separate the eggs and whip the egg whites. After all the ingredients are mixed together, I fold in the egg whites. The end result? The kugel retains moisture nicely, even after reheating it.

1. Sauté the onions and za'atar (or thyme) low and slow.

Onions and za'atar in a pan on the stovetop.

Onions and za'atar cooked in the pan on the stovetop.

2. While they are cooking, soak the farfel in the stock.

Matzo farfel soaking in stock in a red bowl.

3. Add the egg yolks, carrots, parsley, salt, pepper and onions, slightly cooled, to the matzo farfel and mix well.

Vegetables and egg yolks added to moistened farfel.

4. When the onions are nearly done, whip the egg whites to stiff peaks. Then fold in the egg whites.

Egg whites added to farfel mixture and ready to be folded in.

Savory matzo farfel mixture ready to go in pan.

5. Pour into an 8X8 pan or deep dish pie plate or cast iron pan and bake.

Matzo farfel kugel in a square baking pan in the oven ready to bake.

Optionally, you can add a tablespoon or two of olive oil to your pan and let it preheat in the oven. Then add in the kugel mixture, being very careful of the hot pan.

6. At the end of the 30 minutes of baking, brush with a bit of olive oil and broil it for 3 minutes to get a nice brown and crunchy top.

Note: Do as I say, not as I do. If you want to broil the kugel at the end, I recommend NOT using glass bakeware.

Baked matzo farfel kugel in baking dish ready to cut.

Expert Tips and Recipe FAQs

Make your own matzo farfel. It's so easy!
Have fun with the flavors and vegetable additions. Add some sautéed mushrooms or fresh chives or kale. Just remember to keep the ratio of matzo to liquid constant.
Despite my pictures, I don't recommend broiling in a glass pan. So use a non-glass baking pan if you want broil for that crispy top. Might even be fun to try this in cast-iron and cut the kugel in pie-shaped pieces!

Matzo crushed by a rolling pin in a plastic bag.

What is matzo farfel?

Matzo farfel is just boards of matzo that have been broken up into small pieces. I used to buy farfel in a can or box. But you don’t have to! Just place the number of boards you need in a plastic bag or on a clean surface and roll over them with a rolling pin or a can – whatever you have. In under 60 seconds you will have farfel.

What is a kugel?

Kugel is essentially a baked pudding that is sweet or savory. It might have a base of noodles, or potatoes, or in this case, for Passover, matzo. The "pudding" aspect is the use of eggs. In this recipe, I tried to cut back on the number of eggs since so many Passover dishes are egg-based.

Why eat farfel kugel on Passover?

The most popular style of kugel is made with egg noodles, cottage and cream cheese and other sweet additions. Regular noodles are not allowed under the dietary guidelines of Passover. In addition the milk products, if keeping kosher, do not mix with the meat course of a traditional seder meal. So matzo farfel kugel – either a sweet version or a savory one is ideal for Passover.

Another great option is potato kugel. While not as traditional for Passover, it's perfect for the dietary rules of the holiday – using potatoes, matzo meal, eggs and various other vegetable and spice flavorings.

Can I make my savory matzo farfel kugel ahead of time?

Absolutely. Just reheat in a 300 - 350°F oven until the top crisps up and the interior is steamy hot.

Close up of a single slice of matzo farfel kugel on a white plate.

Supplies for making this recipe

Most of the food products you need for this savory matzo farfel kugel will already be in your fridge or pantry - eggs, carrots, onions. If you have a can or box of matzo farfel around, you certainly can use it. But otherwise remember 4 boards of plain matzo will do the trick. And here are some links to pans that would be ideal for this dish:

Tool to Use!

Shop Now >>

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 products recommendations – I am happy to help!

What to serve with savory matzo farfel kugel

See all of my Passover recipes in this post. But in particular, this kugel pairs nicely with a main course chicken or brisket dish and a big salad or roasted vegetable. Here are a few ideas:

Braised Beef Brisket with Tsimmes

Braised brisket with tsimmes in a serving bowl with a slice of challah on the side.

Instant Pot Brisket

Pressure Cooker Brisket with Pomegranate Molasses

Pomegranate molasses brisket on a white plate with carrots and potatoes on a pomegranate design napkin.

Jewish Brisket with a Sweet and Tangy Braising Sauce

Platter of brisket with carrots and potatoes with a view of it at an angle.

Slow Cooker Brisket

Brisket in slow cooker with braising sauce poured over and ready to cook.

Apricot Jam Chicken

Or make some matzo ball soup with my homemade stock or this terrific Instant Pot Chicken Soup. And pair the meat main courses and soup with some Roasted Cauliflower or this Pear Salad or these Roasted Brussels Sprouts!

For lots of dessert ideas, check out my cookbook!

Buy my cookbook now!

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!

Yield: 8

Savory Matzo Farfel Kugel

Savory Matzo Farfel Kugel is the perfect addition to your Passover and Seder menu. Easily prepared ahead and reheated, this lightened up version is moist on the inside with a crispy, crunchy top.

Prep Time 20 minutes

Cook Time 33 minutes

Total Time 53 minutes

Ingredients

4 boards of matzo, farfelled or 2 cups of store-bought
1.5 cups chicken, vegetable or beef stock or water
1 medium onion, diced
1-2 tablespoons olive oil or butter
1 tablespoon za’atar or dried thyme
3 eggs, separated
1 teaspoon kosher salt
1 teaspoon black pepper
¼ cup chopped fresh parsley
1 medium carrot, shredded (about ½ cup)

Instructions

Preheat the oven to 350 degrees. Pour the stock over the farfel in a medium sized bowl and let it sit.
Sauté the onions with the za’atar or thyme and olive oil.
While the onions are sautéing, lightly beat the egg yolks, whip the egg whites, chop parsley and shred carrot.
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 8X8 pan and bake for about 30 minutes at 350 degrees.
If you want, while the oven is preheating you can preheat the 8X8 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.
At the very end, turn on broil for about 3 minutes to give it a nice crispy top. NOTE: Do not broil in a glass baking dish. They can shatter. Use ceramic, porcelain or a metal baking dish to broil.
Also optional, brush the top with a bit of olive oil right before you broil it to encourage crispness and browning. If you are baking in 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.

Notes

Make your own matzo farfel. It's so easy!
Have fun with the flavors and vegetable additions. Add some sautéed mushrooms or fresh chives or kale. Just remember to keep the ratio of matzo to liquid constant.
Despite my pictures, I don't recommend broiling in a glass pan. So use a non-glass baking pan if you want broil for that crispy top. Might even be fun to try this in cast-iron and cut the kugel in pie-shaped pieces!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 413mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 10g