Farfel Kugel
My Passover kitchen accomodates meat only. While we’ll have plenty of cheese on hand, and whipped butter for matzah, there’ll be no cooked dairy for us. There are some tremendous dairy Passover recipes out there, though, and this farfel kugel is one of them, courtesy of my grandmother, z”l. My mother recently made it, and all who tried were quite surprised to learn that it contained no noodles.
A delicious low-fat version can be had by substituting low-sugar preserves, sugar substitutes, low-fat small-curd cottage cheese, and low-fat sour cream for the full-fat, full-sugar ingredients. The topping, though, requires real sugar.
A great recipe for Passover and year-round.
FARFEL KUGEL
Mollie Uliss
* 3 extra large eggs
* 1/4 C sugar
* 2 C matzah farfel
* 2 C cream-style cottage cheese
* 1 C sour cream
* 1/2 C margarine, melted
* 1/2 C golden raisins
* 1/2 C apricot preserves
Topping:
* 1/2 C finely chopped walnuts or pecans
* 2 Tbsp. sugar
* 1 tsp. cinnamon
Preheat oven to 350-degrees F.
In a medium bowl, beat eggs until light. Gradually beat in sugar until fluffy.
Soak farfel in cold water. Squeeze out excess water.
Add farfel, cottage cheese, sour cream, melted margarine, raisins, and preserves to egg mixture and blend well.
Pour batter into a greased 12″ x 7.5″ x 2″ baking dish. (Cooking spray works well for greasing)
Mix nuts, sugar, and cinnamon and sprinkle all over batter as topping.
Bake for 40-45 minutes. Serve warm or cold.
Makes 10-12 servings.