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1 cup onion, minced
Sauté onion and celery in the margarine or oil until tender; add matzo farfel. Combine seasonings, eggs, and condensed chicken soup; pour into farfel mixture.
Add boiling water and set aside until all the liquid is absorbed. Pack into a greased ring mold and let sit for about 5 minutes. Turn out on a greased cookie sheet or heatproof platter and bake in a moderate oven (375°F) for 30 minutes. Fill center as desired.
Poster's Notes:
I easily doubled the recipe and used a bundt pan.
Posted by Evie Groch
Nutritional Info Per Serving: N/A
1 cup celery, finely chopped or diced
6 tablespoons margarine (I used olive oil)
3-1/2 cups matzo farfel/ferfel
1 teaspoon salt
2 teaspoons paprika
2 eggs, slightly beaten
1 10-oz. can condensed clear chicken soup (undiluted)
1-1/4 cups boiling water
It's been quite a while since I have been able to contribute, but since I have these few days off, I have time to share with you a recipe that went over so well at my Seder last night. Most matzo kugels I have tasted and have made at Pesach have all been sweet, but this one is savory and goes well with any combination of dishes. I served it with brisket (delicious, made with sun-dried tomatoes, etc.) and it was a nice compliment. It's round shape is also linked with the holiday and can be filled with a complimentary colored vegetable.