Prep 15 mins
Cook 45 mins
Easy to make and a great compliment to brisket or turkey.
- 10 matzohs
- 2 1⁄2 cups chicken stock
- 1 cup hot water
- 1⁄4 cup vegetable oil
- 3 cups diced onions
- 2⁄3 cup grated carrot
- 1 teaspoon salt
- 1 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- fresh ground pepper
- 3 garlic cloves, minced
- 1 lb baby portabella mushrooms or 1 lb cremini mushroom
- 2 tablespoons chopped fresh parsley
- 4 eggs, beaten
- cooking spray
- fresh parsley sprig, for garnish
- Heat oven to 350°F
- Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
- Break matzoh into small pieces and put in a large bowl.
- Cover with stock and water.
- Heat oil in a skillet.
- Add onions and cook 5 minutes.
- Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
- Add to matzoh mixture.
- Add parsley and eggs, stir well.
- Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
- Uncover and cook for 20 minutes more.
- Cut into wedges, garnish with fresh parsley.
This was great! I made it for our seder this year and it got rave reviews. I am making it again tomorrow night!
Can you believe I still have matzoh left over from Passover? That stuff has a shelf life of at least a year, so I made this kugel for supper the other night. No guests to impress, just a bunch of picky kids, so I used canned button mushrooms instead of splurging on the good fresh ones. I also used veggie stock instead of chicken. Leftovers heat up great in the microwave, and I even did something sacriligeous and sprinkled some grated jack cheese over a piece I had taken into the office for lunch. Yum!