GG's Matzo Farfel Kugel

This savory matzo farfel kugel has been my grandmother's signature Passover dish for generations, bringing comfort and tradition to our family Seders. I'm sharing GG's treasured recipe with her blessing, creating a dairy-free side dish that perfectly complements any Passover meal.

I remember watching my grandmother make this kugel every Passover, meticulously chopping vegetables while sharing stories of Seders past. The kitchen would fill with the most comforting aroma that signaled the holiday had truly begun.

Ingredients

• Matzo farfel: 3½ cups forms the base of this dish, similar to bread stuffing but kosher for Passover
• Onion: 1 cup provides the aromatic foundation that gives depth to the kugel
• Celery: 1 cup adds a subtle freshness and slight crunch to balance the softer textures
• Mushrooms: 8 oz creates a meaty umami flavor that makes this dish so satisfying
• Margarine: 1 stick keeps the kugel dairy free while adding richness throughout
• Onion soup mix: 1½ tablespoons delivers concentrated savory flavor without extra chopping
• Eggs: 4 large bind everything together and create structure as they bake
• Potato pancake mix: 4 tablespoons helps thicken the mixture and adds a subtle potato undertone
• Chicken stock: 8 oz provides moisture and deep flavor that plain water cannot
• Water: ¾ cup helps soften the matzo farfel without making the kugel too heavy

Step-by-Step Instructions

Prep the vegetables:

Finely chop the mushrooms, onions, and celery into consistent small pieces. The size matters for even cooking and proper texture in the final kugel. I recommend pieces about ¼ inch for best results.

Sauté the aromatics:

In a large skillet over medium low heat, melt the margarine completely until it bubbles slightly but does not brown. Add the chopped vegetables and sauté until they become soft and translucent, about 7 to 9 minutes. The onions should become slightly golden but not browned.

Season the mixture:

Sprinkle the onion soup mix evenly over the sautéed vegetables while still in the pan. Stir thoroughly to coat all pieces evenly with the seasonings. This distributes the flavor throughout rather than having concentrated pockets.

Prepare the binding mixture:

In a large mixing bowl, crack the eggs and beat them thoroughly until completely uniform. Sprinkle in the potato pancake mix while continuing to whisk to prevent lumps from forming. The mixture should be smooth and slightly thickened.

Combine vegetables and eggs:

Add the seasoned sautéed vegetables including all the melted margarine from the pan into the egg mixture. Stir gently but thoroughly to incorporate everything without breaking down the vegetables too much.

Hydrate the farfel:

In a separate large bowl, pour the chicken stock and water over the dry matzo farfel. Gently toss the farfel to ensure every piece gets moistened. Let it sit for about 3 minutes to absorb the liquid fully.

Create the kugel mixture:

Add the hydrated farfel to the egg and vegetable mixture. Fold everything together until completely combined with no dry pockets. The mixture should be moist but not overly wet.

Bake to perfection:

Pour the mixture into a greased 9x13 baking dish, spreading it evenly to the corners. Bake at 375°F for 30 minutes until the top is golden brown and the center is set but not dry.

Pin it

The humble matzo farfel truly transforms in this recipe. My grandmother always said the secret was in letting the farfel properly absorb the broth before baking. She would tell stories of making this during wartime with whatever ingredients she could find, proving that this recipe is both adaptable and resilient, just like our people.

Make Ahead and Storage Tips

This kugel actually improves when made a day ahead, as the flavors have time to meld together. Store it covered in the refrigerator for up to 3 days. When reheating, drizzle about ½ cup of additional chicken stock over the top before covering with foil and warming in a 325°F oven for 20 minutes. This prevents the kugel from drying out and restores its original texture perfectly.

Pin it

Variations and Substitutions

While traditional, this recipe welcomes personal touches. Try adding sautéed red bell peppers for color and sweetness. For a heartier version, incorporate 1 cup of cooked, chopped chicken. Vegetarians can use vegetable stock instead of chicken. During Passover, when ingredient options are limited, this adaptability is particularly valuable. My family has created countless variations over the years, each reflecting the personality of the cook.

Serving Suggestions

Serve this kugel alongside brisket or roast chicken for a traditional Passover meal. It pairs beautifully with roasted vegetables and complements the sweetness of tzimmes. For leftovers, try cutting cold kugel into squares and pan-frying them until crisp for a delicious breakfast or lunch option. I love serving this with a simple green salad dressed with lemon and olive oil to balance the richness.

Frequently Asked Questions

→ Can I prepare this matzo farfel kugel ahead of time?

Yes, you can prepare it in advance. Reheat it by pouring ½ cup of chicken stock over the top before placing it in the oven to ensure it stays moist.

→ What type of mushrooms work best in this kugel?

Any mushrooms you prefer can work, such as button, cremini, or shiitake mushrooms. Feel free to experiment for different flavors and textures.

→ How do I prevent the kugel from becoming dry?

Allow the matzo farfel to thoroughly soak up the chicken stock and water before baking. If reheating, add more chicken stock to prevent dryness.

→ Is this dish suitable for a dairy-free diet?

Yes, this kugel is dairy-free and pareve, making it suitable for those following kosher dietary laws or avoiding dairy.

→ What’s the best way to serve matzo farfel kugel?

Serve it warm as a savory side dish during your Passover Seder or any other festive meal.