Try this kugel recipe (or kugal recipe) adapted for the Passover / Pesach festival. You will plotz ("burst" with emotion in Yiddish - hopefully in a positive way). I have made the following kugel recipe easy to follow by ordering the instructions in a point-form list.

What is "kugel", you may ask? The word "kugel" (variant spelling: kugal) comes from the Yiddish word "kugl" which in turn comes from the Middle High German word "kugel", meaning "ball" (Middle High German is the German from the 14th, 15th, and 16th centuries). However, in Jewish culinary terms, the word "kugel" has been borrowed and transformed to mean a "pudding" in Yiddish, specifically a baked pudding - usually of potatoes and/or noodles - that is usually served as a side dish. A traditional kugel recipe includes noodles and is called "Lokshen Kugel" (noodle pudding) in Yiddish. However, a kugel recipe for the Passover / Pesach festival will not include noodles since noodles are usually made with grains prohibited during the Passover / Pesach festival (such as wheat), so matzoh farfel and ground matzoh substitutes for the noodles in kugel recipes for the Passover / Pesach festival and these kugel recipes are known as matzoh kugel recipes. The prohibited grains are only allowed to be used when making matzoh and its by-products (matzoh farfel, etc.), hence the reason why there is whole wheat matzoh in the kugel recipe on this web page. As mentioned, the following kugel recipe is easy to make and adds different fruits to a traditional recipe for kugel for added flavor.

Passover Fruit Kugel Recipe

1 cup boiling water
1 3/4 cup matzoh farfel
1/3 cup finely ground whole-wheat matzoh
3 large eggs
1/4 cup melted butter
1/4 cup light cream
1/3 cup sugar
Dash of cinnamon
Dash of salt
1 1/2 apples, chopped
1 1/2 ripe bananas, mashed
1/4 cup raisins (optional)
1/3 cup nuts, chopped (optional)

Instructions for the Passover Fruit Kugel recipe:

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade) and grease an 8-by-8-inch pan (20.32 centimeters-by-20.32-centimeters pan).
  2. In a bowl, pour boiling water onto farfel and ground matzoh and let cool.
  3. Add eggs, one at a time, and beat well after each addition.
  4. Mix in remaining ingredients.
  5. Place in pan and bake for 1 hour.

Serves 9.


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