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. For more kugel recipes, check out my Passover recipes and resources post.
Filling the matzo farfel kugel void
When I started posting about matzo farfel kugel, I realized there was a dearth of good recipes for this oft overlooked Passover dish. But my niece and my blog readers have a soft spot for this peasanty comfort food.
First I posted about learning to make apple matzo farfel kugel. Then a reader inspired me to create an apricot apple version with matzo crunch. And now here is a savory farfel kugel recipe to round out the category.
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.
Types of 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?
Probably the most popular style of kugel is one made with egg noodles and lots of 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.
A potato kugel is a great option as well. Potato kugel, while not as traditional for Passover, is perfect for the dietary rules of the holiday – using potatoes, matzo meal, eggs and various other vegetable and spice flavorings.
How is this kugel different from 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.
Steps to prepare this savory matzo farfel kugel
- Sauté the onions low and slow
- While they are cooking, soak the farfel in the stock.
- Shred the carrot, separate the eggs, chop the parsley
- When the onions are nearly done, whip the egg whites to stiff peaks.
- Add the egg yolks, carrots, parsley, salt, pepper and onions, slightly cooled, to the matzo farfel and mix well.
- Then fold in the egg whites.
- Pour into an 8X8 pan or deep dish pie plate and 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.
- 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.
Supplies for making a savory matzo farfel pudding
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Most of the food products you need for this 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. An 8X8 pan is the perfect size or a round 9.5 inch pie dish.
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What to serve with 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:
- Brisket with Tsimmes
- Sandy’s Brisket in the Instant Pot
- Instant Pot Brisket with Pomegranate Molasses
- Apricot Lemon Chicken
- Instant Pot Chicken Soup
- Roasted Cauliflower
- Pear Salad
- Roasted Brussels Sprouts
- 4 boards of matzo, farfelled
- 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)
- 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.
- Also optional, brush the top with a bit of olive oil right before you broil it to encourage crispness and browning.
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Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 413mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 10g