This is another fun post from My Mama. She makes the best matzo kugel I’ve ever had. And I’ve had a lot in my day. This is her recipe, in her words.
No seder table is complete without a kugel.
What is a kugel, you might ask? Kugel is a Yiddish word meaning “ball” but it also refers to a side-dish that is baked and resembles a pudding which is very similar to a bread pudding. For Passover, kugels are made with matzos, matzo meal, or potatoes. Kugels are also made with noodles—but not during Passover.
Here is a recipe I concocted quite a few years (maybe even decades!) ago for Passover. I had searched high and low for a good matzo kugel recipe after making several that were total failures. They were either too sweet, had way too many raisins and/or nuts and basically didn’t have the sort of flavor I wanted in a kugel.
I decided to come up with my own matzo kugel.
I tinkered around in the kitchen until I came up with one I liked. The result was the kugel below, which is now a family favorite. It was the highlight of many family Passover seders—especially for Emily. But, alas, it is now off her list because of the cinnamon. Such a shame!
This recipe doubles easily and is a welcomed addition to any Seder gathering.
Just be careful; chances are you will be asked to bring this time and time again. I prefer serving this kugel hot from the oven; but it may be served at room temperature as well. By the way, leftovers are delicious. Reheat or serve cold.
This recipe comes from the cooking vault of My Mama, Janet Towbin. She's an amazing cook and artist, and has kindly shared the recipe here.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 3 matzos, broken into fourths
- 2 apples, cored, then chopped with peel (I use 1 red delicious and 1 golden delicious)
- 1/2 cup golden raisins
- 11/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- Grated rind of 1 orange
- Juice of 1/2 orange
- 1/2 cup firmly packed brown sugar
- 4 tablespoons margarine, melted
- 6 eggs, well beaten
- Preheat oven to 350°F.
- Place broken matzos in a medium bowl. Pour about 1 or 2 cups of water to cover them. Soak until soft, about 5 minutes or so.
- Using your hands, press out as much water as you can and put matzos in a large bowl.
- Combine the remaining ingredients. Mix thoroughly with matzos.
- Pour into a greased casserole dish (11/2 quart size) and bake, uncovered for 45 minutes.
- For serving, cut into squares or just spoon onto plates.
- Serves 6-8 as a side dish.
Nightshade free, dairy free, corn free, and soy free. It can also be made wheat free and gluten free by using gluten-free matzo.