Farfel kugel is a Jewish pudding typically eaten at the Passover table but can be enjoyed any time of year. This kugel is a savory one that is a wonderful accompaniment to any meat dish with gravy to help soak up the gravy.

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Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Soak matzo farfel in boiling water in a bowl for 5 minutes; drain and transfer to a large bowl.

  • Heat olive oil in a large skillet over medium heat and cook and stir mushrooms, onions, rosemary, garlic, and salt until onions are soft and translucent, 5 to 8 minutes. Stir mushroom mixture into moistened farfel and mix in beaten eggs. Pour farfel mixture into prepared baking dish.

  • Bake in the preheated oven until set and top is lightly browned, about 1 hour.

Nutrition Facts

369 calories; protein 15.5g 31% DV; carbohydrates 64.1g 21% DV; fat 8.1g 12% DV; cholesterol 186mg 62% DV; sodium 278.1mg 11% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2013
Made this for Seder and absolutely loved it. I think my husband liked it even more than I did if that is possible. He seldom comments on my cooking but he did say how much he liked this. I used portobello mushrooms and tossed in a little sage as well simply because I love the taste of sage. Thank you so much for this great recipe! I'll definitely be making this again next Passover if not before! Read More
(8)

Most helpful critical review

Rating: 2 stars
10/17/2018
I also found this very bland.:-( I even added extra spices after I read other reviews that said it was bland & it still turned out bland. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/29/2013
Made this for Seder and absolutely loved it. I think my husband liked it even more than I did if that is possible. He seldom comments on my cooking but he did say how much he liked this. I used portobello mushrooms and tossed in a little sage as well simply because I love the taste of sage. Thank you so much for this great recipe! I'll definitely be making this again next Passover if not before! Read More
(8)
Rating: 5 stars
04/16/2017
This was really yummy. Wasn't sure how this would turn out but it was GONE! Thanks for the recipe Read More
(1)
Rating: 3 stars
11/11/2017
It was sorta crispy/chewy on top but softer inside. I tried to add more spices but it's still pretty bland. I think it needs more ingredients. Read More
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Rating: 2 stars
10/17/2018
I also found this very bland.:-( I even added extra spices after I read other reviews that said it was bland & it still turned out bland. Read More