37 Ratings
  • 5 star values: 28
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Nice dish for a sweet afternoon snack.

NIBLETS
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.

    Advertisement
  • Soak farfel in water 10 minutes. Drain.

  • Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish.

  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

412 calories; 13.1 g total fat; 206 mg cholesterol; 320 mg sodium. 66.5 g carbohydrates; 9.3 g protein; Full Nutrition


Reviews (32)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/22/2008
This kugel was incredible!!!! Let me start off by saying I doubled the recipe before I even tried it after reading the reviews. After having used my flat bakeware for other recipes I had to bake it in a souffle baker - ok so it would be a bit tall. When preparing the recipe I beat the eggs in the mixer and made them super fluffy. After soaking the matzoh and following the directions to the letter (except I added extra raisins...mmmm and used marg. instead of butter to serve with meat) I ended up putting what looked like soup into the oven (I was a bit concerned at this point). Let me tell you.... I had to bake this a bit longer than the recipe called for because of the height of my baker but what came out of the oven was an incredible delicious sweet moist kugel like I have never had. I make this twice and brought it to two seders and EVERYONE raved! We couldn't stop eating it! I will be using this recipe all year round!!
(51)

Most helpful critical review

Rating: 4 stars
04/20/2011
I didn't add quite as much sugar and brown sugar is even better!
(10)
37 Ratings
  • 5 star values: 28
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/22/2008
This kugel was incredible!!!! Let me start off by saying I doubled the recipe before I even tried it after reading the reviews. After having used my flat bakeware for other recipes I had to bake it in a souffle baker - ok so it would be a bit tall. When preparing the recipe I beat the eggs in the mixer and made them super fluffy. After soaking the matzoh and following the directions to the letter (except I added extra raisins...mmmm and used marg. instead of butter to serve with meat) I ended up putting what looked like soup into the oven (I was a bit concerned at this point). Let me tell you.... I had to bake this a bit longer than the recipe called for because of the height of my baker but what came out of the oven was an incredible delicious sweet moist kugel like I have never had. I make this twice and brought it to two seders and EVERYONE raved! We couldn't stop eating it! I will be using this recipe all year round!!
(51)
Rating: 5 stars
04/16/2006
Absolutely fantastic!. My dh and dd loved it and asked for seconds. I will need to make a double batch next time. Husband usually complains when I put raisins into anything - but he loved this - and it was so simple to make. The only change I made was to use margarine instead of butter so I could serve with a meat meal.
(24)
Rating: 5 stars
04/04/2007
I JUST SERVED THIS FOR MY SEDAR DINNER. THE DISH WAS SCRAPED CLEAN. IT IS SO GOOD I PLAN TO MAKE IT ALL YEAR ROUND.EVERYONE REQUESTED THE RECIPE
(18)
Advertisement
Rating: 5 stars
04/13/2006
Thank you so much for this! I am doing my first Passover and just made this. I'm sorry I didn't double it. It's sooooooooooooooo good. I am running out now to get more raisins to make another batch! Happy Passover!
(16)
Rating: 5 stars
09/29/2009
I served this with dinner for Rosh Hashanah and Yom Kippur and it was a hit both times. I used golden raisins and the first time I soaked them in water as the farfel was soaking in the water and then egg and the next time I soaked the raisins in sweet wine. It made them plumper. Definitely don't lose heart when your mixture is liquidy. It firms up quite nicely once baked! Next time I am adding chopped apple.
(15)
Rating: 4 stars
04/20/2011
I didn't add quite as much sugar and brown sugar is even better!
(10)
Advertisement
Rating: 5 stars
04/13/2007
Really yummy. Wonderful for Passover and a great all-year-round breakfast food.
(10)
Rating: 4 stars
07/23/2007
Very tasty! I've never had anything quite like this before and decided to try the recipe despite the fact that I've never even been to a Seder.;) My parents both thought it was great. Will be making it again! =D
(10)
Rating: 5 stars
04/20/2008
AMAZING. I brought this to my parents' for Passover. There were 20 people and everyone loved it. It does have a lot of cholesterol so I later experimented using only egg whites and smart balance spread... it still tastes great!! Thanks for the amazing recipe!
(10)