Breaking News: The Matzo Kugel Recipe
posted Tuesday April 7th, 2009
No sooner had I emailed my old friend Ruthie (wife of Eric) than she shot back the matzo kugel recipe, as though she’d been waiting for me to ask. (She admitted she always thinks of me this time of the year, when she wets the matzo, remembering how that always cracked me up when we celebrated Passover together, during the brief time she and Eric lived in Phoenix.)
I was in awe of the fact that she had such apparently effortless access to the recipe, but I shouldn’t have been. I’ve seen her perfectly appointed house.
This morning when Dorcas the Physical Therapist arrived to the usual insanity that is my home, I tried apologizing as I cleared a space on Sophie’s floor.
“Oh please, you have kids, Amy!” Dorcas pooh poohed.
So does Ruthie. But I bet she’s taught her kids how to make a bed, and I bet she even makes her own bed.
Anyhow, here’s the recipe.
Matzo Kugel
8 sheets plain matzo
6 eggs
1 cup sugar
2 teaspoons cinnamon, plus sprinkling
1 cup dark raisins
4 large apples, peeled & grated
1/2 cup melted unsalted butter
Break matzo into small pieces to soften in colander – squeeze out most water.
Beat eggs, sugar, cinnamon, add melted butter. Mix well & stir in raisins and apples.
Add matzo to batter & stir.
Put in 13×9 buttered pyrex.
Dot with butter & cinnamon.
Bake at 350 for 40-50 minutes.
Cool 15 minutes before serving.
Note from Ruthie: The recipe is also good without the raisins. I usually use half the amount of butter than the recipe calls for.
Did you enjoy this article?
Share the love
Get updates!
My scratch falafel was awfel. I don’t want to wreck this recipe, too.
I’m gonna try to make this stuff. The recipe sounds apple pie-ish [plus DARK raisins (is there any other kind?) ], without the artery clogging shortening crust, which I never eat. Yeah, I eat only the fruit of pies and cobbler. What a wierdo. But I digress.
Please forgive, but this matzo concept is new to this recovering WASP. I assume matzo is those big, flat, dry, cracker-like, unleavened bread things.
Please describe the the wetting process. And define “break into small pieces.” What small? Quarter sized? (Bite sized?)
Evidently wet matzo is reasonably tough, at least enough to withstand squeezing to wring out excess water? Promise me it won’t become a gloppy mess if the wet bread doesn’t keep structural integrity.
hahahahahaha! I can’t wait to hear how your matzo kugel turns out. You might want to consider making matzo toffee instead — i’ll put that recipe up later. hard to screw up anything with chocolate chips in it. the whole getting the matzo wet thing does make me nervous — you’re right, it’s those hard crackers (you should be able to get them at most grocery stores) but it WILL probably fall apart, at least somewhat. i’ll know more tomorrow when i attempt it! i don’t think you’re supposed to really let it soak, but it’s been so long i’m not sure….. and of course i have major gourmands coming to my seder. OY!
This sounds delicious! I am making it this weekend!
My family were the weird Jews who didn’t make stuff sweet-I can never remember if that’s sephardic or ashkenazi. Anyway, I think the sweetness factor here might even tempt my kids. I can’t wait.
Did somebody say Matzo Toffee?
PS. What’s up with only using half the butter? What would Julia Child think?
: )