Passover is three weeks away. That’s right – just three weeks away. This is a holiday that requires preparations, from cleaning and shopping and preparing for the seder. For this reason, finding delicious recipes you can prepare ahead can feel life-saving.
To help you plan, the Ottawa Jewish E-Bulletin asked local expert Alyce Baker for some recipes.
At other times of the year, we make kugel with noodles. But in Passover kugel, the noodles, are replaced with matzo farfel, which are simply boards of matzo that have been broken up into small pieces. You can buy farfel in a can or box, but it is just as easy to place matzo sheets in a plastic bag, or on a clean surface, and break them up with a rolling pin or a can.
APRICOT FARFEL KUGEL
1/2 cup raisins
1/2 cup chopped dried apricots
1/2 cup apple juice
4 cups matzo farfel
1/3 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 stick margarine (2 Tbsp for farfel, 4 Tbsp for kugel, 2 Tbsp for topping)
3 apples peeled cored and sliced
1 tsp lemon juice
1/2 cup apple sauce (unsweetened)
Matzo crunch topping
1/3 cup farfel
2 Tbsp melted margarine
1/2 cup chopped nuts
1/2 tsp cinnamon
1 Tbsp sugar
Mix together and set aside
Soften raisins and apricots in hot water for a few minutes. Do not drain!
Beat 2 eggs with farfel and salt. Melt 2 Tbsp margarine in frying pan and add farfel mixture. Brown.
Beat the remaining 4 eggs with sugar cinnamon nutmeg and 4 Tbsp melted and cooled margarine.
Add in applesauce and browned farfel mixture. Add in dried fruit with the soaking liquid.
In greased 9x13 dish layer 1/2 the apple slices and sprinkle with cinnamon. Then top with matzo farfel mixture. Cover with remaining apples.
Sprinkle with matzo nut crunch topping.
Bake at 350 degrees for 40 minutes till filling is bubbly and top is crunchy.
Can be made ahead and reheated.