Shiitake Mushroom-Red Bell Pepper Matza Kugel

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
11
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Hi, My name is Caryn and I live in Israel. I love to cook (and eat too) and truthfully I love anything there is about food. I am married and have 3 wonderful children and I can't imagine living anywhere else except Israel.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes