PASSOVER POTATO KUGEL
Easy, delicious recipe for potato kugel. Crispy and golden on the outside, fluffy on the inside. Kosher for Passover.
Provided by Tori Avey
Categories Main Course
Time 1h30m
Number Of Ingredients 7
Steps:
- Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
- Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.
- Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.
- In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
- Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
- Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
- Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
- Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
- Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.
Nutrition Facts : Calories 197 kcal, Carbohydrate 32 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 345 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PASSOVER FRUIT KUGEL
This Pesach fruit kugel recipe includes crushed pineapple, grated apple, matzah meal, chopped prunes, chopped apricots, pineapple juice, sugar, oil, & eggs.
Provided by Eileen Goltz
Categories Pareve
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Grease a 7x11-inch pan. In a bowl combine the eggs, sugar and oil. In another bowl combine the pineapple with the juice, apples and matzo meal. Thoroughly combine the content of the two bowls. Add the prunes and apricots. Spoon the mixture into the prepared pan. Bake for 45 minutes or until golden brown.
TRADITIONAL MATZO KUGEL FOR PASSOVER
Traditional Matzo Kugel for Passover is comfort food at its best. Try this yummy dish all year long. No reason to limit yourself to Passover.
Provided by Belgian Foodie
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Soak the Matzo sheets in some water until they become slightly soft. You do not want the sheets to be soggy. They should keep their form yet be easy to break into several pieces without causing too many crumbs. I usually run water over my Matzo sheets.
- Shake off the excess water without worrying if there remains a little extra water. Gently break the Matzo sheets into pieces in a bowl.
- Preheat the oven to 175°C / 350°F. Melt the butter in a casserole over a low heat (or in the microwave).
- Beat the eggs well. Add the salt, sugar, cinnamon, and melted butter.
- Pour the egg mixture into the bowl with the Matzo pieces. Mix gently until the pieces are covered by egg.
- Wash, peel, core and chop the apples. I used a combination of sour and sweet apples. The choice of apples is up to you.
- Add the chopped apples, raisins and chopped nuts (if you are using). Mix gently.
- Pour the Matzo-egg mixture into a baking dish. Add the remaining butter reserved for the topping by spreading little dots of butter on top of the dish.
- Place the baking dish in the oven and bake about 45 minutes or until golden brown on top.
- Remove the baking dish from the oven and let it cool about 10 or 15 minutes before serving.
Nutrition Facts : Calories 379 kcal, Carbohydrate 51 g, Protein 7 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 198 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 9 g, ServingSize 1 serving
MRS. FEINBERG'S VEGETABLE KUGEL
Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover dishes. Serve it as an entree or a side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 9 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty).
- Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately.
PASSOVER SWEET KUGEL
I usually don't like Passover kugels and my family only likes sweet kugels...this one fit the bill! If you don't have farfel, it's really just tidbit-size pieces of matzah. I leave out the nuts, but every Passover recipe seems to have them, it's your choice!
Provided by SANDI
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13 baking dish.
- Moisten the matzo farfel by placing in a large bowl, stirring in enough cold water to cover, and rinsing immediately in a colander set in the sink. Mix in beaten eggs, sugar, salt, and margarine until thoroughly combined, and lightly mix in the apples, bananas, and 1/4 cup of ground walnuts. Spoon the kugel into the prepared baking dish, and sprinkle with remaining 1/4 cup of ground walnuts.
- Bake in the preheated oven until the kugel is browned and set in the center, about 1 hour. A toothpick inserted into the center should come out clean.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 63.4 g, Cholesterol 77.5 mg, Fat 12.3 g, Fiber 3.2 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 315.4 mg, Sugar 15.6 g
PASSOVER MATZO KUGEL WITH VEGETABLES
A delicious different side dish that had everyone raving at our Seder table! You can play with the veggies in it to appeal to your tastes. Very simple to make and seriously yummy! I got it from Newsday and have been making it ever since!
Provided by Wendy B.
Categories Kosher
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
- Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
- Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
- Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
- Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
- Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.
Nutrition Facts : Calories 111, Fat 6.9, SaturatedFat 1.4, Cholesterol 81.4, Sodium 298.9, Carbohydrate 7.8, Fiber 2.4, Sugar 2.2, Protein 5.8
MATZO PUDDING OR KUGEL
This version of matzo pudding or kugel is always on our Seder table. It is sweet without being dessert-like and goes really well with chicken or brisket.
Provided by Laura
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
- Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
- Soak the matzo pieces in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated. Drain well, pressing the matzohs with your hand so most of the water drains out.
- Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
- Add the apple pieces and raisins and mix again, gently incorporating the fruit. I haven't specified the type of apples because I make this with all types, often mixed. Use whatever type you prefer, or follow my lead and use an assortment.
- Pour the mixture into the casserole and dot with butter or margarine. Bake for 35-45 minutes until the top of the casserole is browned and crisp. (If the top isn't browning, turn the heat up during the last 5 minutes or so to 375 degrees.) Serve hot.
VEGAN PASSOVER KUGEL RECIPE - (4/5)
Provided by blum099
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Use part of the oil to grease two 8x8 casserole dishes. Mix the 3/4 cup of water with the ground flax in a small separate bowl and set aside. In a food processor, coarsely grate squash, carrots, potatoes, onion, and chopped garlic. In a large bowl, combine the grated vegetables with the spices, flax-water mixture, and the 4 tablespoons of oil. Pour the vegetable mixture into the greased casserole dishes so that they are evenly distributed. Bake for 50 minutes on the top rack of your oven, or until the vegetables are tender and the top of the kugel is browned. Let rest for 15 minutes and serve.
VEGETABLE FARFEL KUGEL RECIPE - (3.6/5)
Provided by blum099
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Grease 9x13-inch baking dish. In a large, nonstick skillet, sauté the fresh vegetables in oil for 3 to 5 minutes. Add drained spinach. Pour boiling water over farfel, in a strainer, to moisten. Add farfel, vegetables, salt, pepper, and nuts. Cool. Beat egg whites until stiff and fold into the farfel mixture. Sprinkle with paprika. Put mixture into baking dish. Bake 45 minutes or until browned.
VEGETARIAN VEGETABLE KUGEL WITH MATZO MEAL PAREVE RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Oil a 9x13x2-inch baking dish or similarly sized casserole.
- Using a box grater or a food processor fitted with a shredding disc, coarsely grate the potatoes, zucchini, carrots, potatoes, and onion.
- Transfer the grated vegetables to a large mixing bowl. Stir in the garlic and parsley or basil.
- Add the eggs and olive oil, and sprinkle evenly with the flour. Mix well.
- Pour the vegetable mixture into the prepared baking dish.
- Bake for 45 to 60 minutes, or until the vegetables are tender, the kugel is set, and the top is browned.
Nutrition Facts : Calories 198 kcal, Carbohydrate 23 g, Cholesterol 90 mg, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, Sodium 194 mg, Fat 9 g, ServingSize Serves 8 to 10, UnsaturatedFat 7 g
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POTATO KUGEL RECIPE – THE PERFECT SIDE DISH FOR PASSOVER
From everydaydishes.com
Servings 9Total Time 1 hr 15 minsCategory SidesCalories 145 per serving
- First, preheat the oven to 350 degrees and place an 8" x 8" baking dish inside to get nice and hot while the oven is preheating.
- Peel the potatoes and drop them into a bowl of cool water to prevent them from turning brown while you’re working. Attach the grater wheel to a food processor and shred the potatoes, working as quickly as possible. Once all of the potatoes are grated, remove them from the food processor and place them in a colander to drain.
- Next, remove the grater attachment from the food processor and switch to the steel blade. Add the onions (and any pieces of potato that did not shred properly) into the food processor and pulse until very small, but not liquified. Transfer the onions to a large mixing bowl then set aside.
- Cover the shredded potatoes with a paper towel, pressing down firmly with your hands to extract as much liquid from them as possible. Allow any of the liquid that is removed from the potatoes to drain away.
VEGETABLE MATZO PIE - ITALIAN PASSOVER RECIPE
From toriavey.com
4.7/5 (6)Total Time 1 hrCategory Main CourseCalories 596 per serving
- Vegetarian/Vegan Modifications: To make this recipe vegan/pareve, omit the eggs, use vegetable broth instead of chicken broth, and make the roast juice without meat (method appears at the end of this recipe).
- Roast some beef with olive oil, garlic and rosemary leaves. When the meat is done, remove it and strain the pot juices, which you will add to the matzah pie (if it’s not Passover, the roast juices also make an awesome pasta sauce!). If you don’t need to make a whole roast beef, you can make a “fake” roast juice sauce by heating some olive oil in a skillet, and cooking a small amount of ground meat in it with a few whole cloves of garlic, some rosemary, salt and pepper. And if you are vegetarian or vegan, just heat the oil with garlic and rosemary and skip the meat!
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MATZO, MUSHROOM, AND ONION KUGEL RECIPE | MYRECIPES
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4/5 (2)Calories 216 per servingServings 12
- Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
- Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.
- Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.
MUSHROOM MATZO KUGEL RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (6)Servings 8
- Heat broiler. Place onion on a small baking sheet and broil, turning halfway through, until charred, about 5 minutes per side. Transfer to a small saucepan and add parsley, all mushrooms, peppercorns, and 5 cups water. Bring to a boil, then reduce heat and cook at a bare simmer until broth is reduced to 3½ cups and is very cloudy, about 1½ hours. Strain stock through a fine-mesh sieve into a large heatproof measuring glass or an airtight container (you should have about 3 cups); discard solids. Stir in salt. Do ahead: Broth can be made 3 days ahead. Let cool; cover and chill.
- Preheat oven to 300°. Butter a 13x9" baking dish. Break matzo into 3" pieces; place in a large bowl. Pour 2 cups stock over and gently toss to coat; set remaining 1 cup stock aside. Let sit until matzo is soaked and breakable but still holds its shape, about 30 minutes.
- Meanwhile, whisk eggs, crème fraîche, and cream in a medium bowl to combine; season with salt.
- Remove ribs and stems from Swiss chard leaves. Finely chop ribs and stems, then coarsely chop leaves. Heat 4 Tbsp. butter in a large skillet over medium-high. As soon as butter is foaming, add shiitake and maitake mushrooms and cook, stirring, until liquid is released and mushrooms are reduced by half in size, about 5 minutes. Season with salt and transfer to a medium bowl.
25 TRADITIONAL PASSOVER RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (2)Published 2021-04-01Category Recipe Roundup
- Charoset. Any recipe that calls for apples, walnuts, brown sugar, cinnamon, and wine is a recipe I can support. The trick to turning this recipe into the best charoset recipe you’ve ever had is to chop the apples and walnuts by hand.
- Brisket. Brisket is a traditional Passover dish that tastes great year-round. As you already know, it takes a while to cook, but nothing beats a flavorful smoked brisket, no matter how long it takes.
- Matzo Ball Soup. Whether you want to make this traditional Jewish soup for Passover, Rosh Hashanah, or a cold, rainy weekend, this recipe is one of the best.
- Tzimmes. Tzimmes means “to make a fuss,” and everyone will make a fuss over this beautiful, colorful, slightly sweet side dish at your next seder. It features root vegetables, including orange yams, white sweet potatoes, and carrots, and dried fruits like apples, prunes, cranberries, and more.
- Matzo Brei (Fried Matzah) Matzo Brei is basically scrambled eggs with some fried matzo thrown in for good measure. You can also make omelet-style or cake-style eggs and matzo, but I prefer mine scrambled.
- Apple Matzo Kugel. This is an incredible dish, full of sweet, apple-cinnamony goodness. It’s also filled with raisins, dried apricots, butter, orange juice, and brown sugar.
- Roast Chicken. This roast chicken has perfectly crispy skin slathered with mouth-wateringly good garlic and lemon butter. It’s tender, and the inside is moist and unbeatably juicy.
- Homemade Horseradish. “Lookin’ for some hot stuff, baby, this evening!” With this homemade horseradish, you’ll have all the hot stuff you can handle.
- Matzo Lasagna. This kosher, vegetarian lasagna is so good; it’s something you’ll want to eat regularly, so bookmark this recipe. It has all your favorite herbs and veggies in it, including onions, spinach, mushrooms, zucchini, garlic, basil, and more.
- Pot Roast. I love anything I can throw in a slow cooker and forget about until it’s done. It’s the ultimate in cooking convenience. Plus, pot roast is something homey and comforting.
MATZO RECIPES THAT WILL MAKE YOU WANT TO EAT MORE MATZO ...
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Author Sarah Strong
- Matzo Granola from Food52. Passover mornings can leave cereal lovers a little grumpy. This matzo granola is the solution. Crumbled matzo stands in for oats and we love it that it uses olive oil and honey over less healthy fats or sweeteners.
- Matzah Chilaquiles from Jew Hungry. Chilaquiles is a traditional Mexican breakfast made with tortilla chips simmered in sauce and topped with some combination of eggs, cheese, chicken, and veggies.
- Grilled Matzo Brisket Wraps from Panini Happy. Matzo sandwiches always seem like a good idea, except as soon as you take a bite, cracks appear everywhere and your sandwich turns into just a pile of stuff.
- Spinach, Feta & Artichoke Matzo Mina from Tori Avery. Seders at my aunt’s house always included matzo pie, a layered dish stuffed with spinach, artichokes and cheese that resembled a lasagna.
- Spinach-Matzo Lasagne from Food Schmooze. Matzo that’s been soaked in water makes a delicious substitute for noodles. This recipe leans on jarred marinara, which makes it weeknight-friendly — just be sure to choose the best-quality tomato sauce you can find.
- Spiced Matzo-Stuffed Chicken Breasts from Epicurious. Stuffing boneless, skinless chicken breasts is a great way to make them exciting. This recipe calls for matzo farfel (small pieces of matzo), but it’s also a great way to use up all those bits and pieces of matzo hiding at the bottom of the box.
- Spinach-Artichoke Matzo Kugel from A Thought for Food. I make sweet noodle kugel for Rosh Hashanah and Yom Kippur, then put kugel on the back burner for the rest of the year.
- Chocolate Matzo Crack from Lexi’s Clean Kitchen. We couldn’t not include matzo crack in this roundup! This healthier recipe calls for grass-fed butter, dark chocolate, and gluten-free matzo, but you can use whatever matzo you have on hand.
SAVORY MATZO FARFEL KUGEL FOR PASSOVER - OMG! YUMMY
From omgyummy.com
4.3/5 (6)Total Time 53 minsCategory PassoverCalories 173 per serving
- Preheat the oven to 350 degrees. Pour the stock over the farfel in a medium sized bowl and let it sit.
- 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.
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Celebrations Passover SederRelated to Shavuot ("Festival of Weeks") which … Observed by JewsDate 15 Nisan, 16 Nisan, 17 Nisan, 18 Nisan, 19 Nisan, 20 Nisan, 21 Nisan, 22 Nisan
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