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Home » Passover

Savory Matzo Farfel Kugel for Passover

by Beth Lee · Published: Apr 7, 2020 · Modified: Apr 26, 2024

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Pinterest image with 2 slices of kugel stacked on a blue plate and a server in the background.

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.

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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

  1. Make your own matzo farfel. It's so easy!
  2. 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.
  3. 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 u0022puddingu0022 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:

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

Tool to Use!

  • 8X8 Baking Dish
  • Deep Dish Pie Pan
  • Cast Iron Pan

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:

  • Instant Pot Brisket on tan plate with a grey and blue striped napkin.
    Instant Pot Brisket: Fast and Flavorful for the Jewish Holidays
  • Sliced brisket on a small white plate with potatoes and carrots and knife and fork nearby.
    Jewish Brisket with a Sweet and Tangy Braising Sauce
  • Braised beef brisket in a bowl with a slice of challah on the side.
    Braised Beef Brisket with Tsimmes
  • Pomegranate molasses brisket on a white plate with carrots and potatoes on a pomegranate design napkin.
    Pressure Cooker Brisket with Pomegranate Molasses

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!

savory matzo farfel kugel stacked on blue plate

Savory Matzo Farfel Kugel

Beth Lee
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.
4.48 from 61 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 20 minutes mins
Cook Time 33 minutes mins
Total Time 53 minutes mins
Course Passover
Cuisine Jewish Holiday Cooking
Servings 8
Calories 173 kcal

Ingredients
  

  • 2 cups matzo farfel Note: 4 boards of matzo makes 2 cups of farfel
  • 1.5 cups chicken stock 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)
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 350 degrees. Pour the stock over the farfel in a medium sized bowl and let it sit.
    Matzo farfel soaking in stock in a red bowl.
  • Sauté the onions with the za’atar or thyme and olive oil.
    Onions and za'atar cooked in the pan on the stovetop.
  • While the onions are sautéing, lightly beat the egg yolks, whip the egg whites to firm peaks, chop parsley and shred carrot.
    Vegetables and egg yolks added to moistened farfel.
  • 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.
    Egg whites added to farfel mixture and ready to be folded in.
  • Pour the mixture in a greased 8X8 pan and bake for about 30 minutes at 350 degrees.
    Matzo farfel kugel in a square baking pan in the oven ready to bake.
  • Option to get a extra crispy bottom: While the oven is preheating, preheat the 8X8 pan with a bit of olive oil in it. Then very carefully pour the farfel mixture into the preheated olive-oil-coated pan. It helps the crust become extra crispy.
  • Two options to crisp up the top:
    1. At the very end, turn on broil for about 3 minutes to give it a nice crispy top. You can even brush some oil on to really encourage the crispiness.
    NOTE: Do not broil in a glass baking dish. They can shatter. Use ceramic, porcelain or a metal baking dish to broil.
    2. If your 8X8 pan is glass (like mine in the pictures) try brushing the top with a bit of olive oil before baking to give it an extra bit of crispiness as it bakes.
    Baked matzo farfel kugel in baking dish ready to cut.

Notes

  1. Make your own matzo farfel. It's so easy - truly!
  2. 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.
  3. Despite my pictures, I don't recommend broiling in a glass pan. So use a non-glass baking pan if you want to broil for that crispy top. Might even be fun to try this in cast-iron and cut the kugel in pie-shaped pieces!

Nutrition

Serving: 1gCalories: 173kcalCarbohydrates: 10gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 97mgSodium: 413mgFiber: 1gSugar: 2g
Keyword matzo farfel, Passover recipes, savory matzo farfel kugel
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  1. Michael

    April 16, 2025 at 3:54 pm

    If using chicken or beef stock, do not use butter, if keeping kosher.

    Reply
    • Beth Lee

      April 17, 2025 at 9:37 am

      Exactly - and that is also why I suggest olive oil or butter. There are options to meet whatever dietary goals you have!

      Reply
  2. MG

    April 13, 2025 at 2:24 pm

    5 stars
    I doubled the recipe and fit into a 9x13 pan perfectly. I also used milk instead of broth and didn’t separate the eggs (lazy me!). It turned out moist but I’m going to try again with separated eggs to see the difference.

    The trick with preheating oil in the pan is pretty good. It did help creating crust all around. I ran a thin knife along the edge and flipped the pan onto a serving dish. It looked great with the crusty yet smooth surface!

    Reply
    • Beth Lee

      April 14, 2025 at 11:24 am

      I just made a double batch yesterday and used a 9X13 pan. Preheated the pan and did a quick broil - crispy all around! And yes - give the egg whites a try - yes, one more step but I really like the result. Light and moist! Chag Pesach Sameach.

      Reply
  3. Gita Greenwald

    April 10, 2025 at 6:55 am

    I am thinking of adding a half cup of rice broccoli in with the grated carrots, onions and parsley. Do you think it will be good?

    Reply
    • Beth Lee

      April 10, 2025 at 8:06 am

      I think it's a great idea! Let me know how it comes out!

      Reply
  4. Gita Greenwald

    April 09, 2025 at 12:40 pm

    If doubling the recipe do you need two tsps of salt and 2 tsp of pepper?

    Reply
    • Beth Lee

      April 09, 2025 at 2:26 pm

      Hi Gita - my short answer is yes. But what kind of salt do you use? I use Diamond Crystal kosher salt which is less salty than Morton's table salt or Morton's kosher salt. So if you are using Morton's table salt or kosher salt, use about 1/2 of the amount of salt I suggest in the recipe. So a double recipe would still use 1 teaspoon salt. As for pepper - I love it so can't see any reason not to double it but salt and pepper are very personal preferences and other than oversalting, can't really hurt a dish. If you have any more questions - please write again or email me! Chag Pesach Sameach.

      Reply
      • Gita Greenwald

        April 09, 2025 at 3:23 pm

        Okay, will use half the amount of salt or will go buy some diamond brand. Can I make this recipe two days in advance, bake it, store in refrigerator, and then reheat the day Of serving?

        Reply
        • Beth Lee

          April 09, 2025 at 3:56 pm

          yes - that should work just fine! I'll be making a double batch of this Friday or Saturday also!

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