Recipe by Caryn Gale
I got this out of a new cookbook called "Let My People Eat" It sounds really good and I hope to make this for seder night.
- 1 tablespoon oil
- 1 small onion, diced
- 1 leek, white part only, sliced
- 1 cup chopped shiitake mushroom, stems removed
- 1 medium red bell pepper, seeded and diced
- 2 cups crushed matzos or 2 cups farfel
- 1 1⁄2 cups chicken broth, warmed
- 2 large eggs, plus
- 2 egg whites
- fresh ground pepper
- 1⁄8 teaspoon salt
Directions See How It's Made
- Preheat oven to 375°F.
- Lightly grease a shallow 6-cup casserole.
- In a medium skillet, heat the oil over medium-high heat.
- Add onion and leek and cook until limp, about 10 minutes.
- Add mushroom and bell pepper and cook about 5 minutes more.
- Place matza or farfel in a bowl and cover with warm/hot chicken broth.
- Allow to stand for 5 minutes.
- Empty into strainer and try to push/squeeze out as much liquid as possible.
- In a large bowl, lightly beat whole eggs and egg whites together.
- Add cooked vegetable, matza/farfel, peeper and salt.
- Transfer the kugel to prepared casserole and bake for 35-40 minutes or until top is brown and crisp and kugel is set.