Raisin Farfel Kugel

Although I am now in Israel celebrating Passover with my daughter in the Negev, I wanted to leave you with a few recipes for the holiday.  This first one is a traditional raisin farfel kugel by Chef Ceasar.  I was drawn to it because it reminded me very much of my mothers noodle kugel.  I think the only difference is the matzoh farfel instead of the noodles.


When I took this out of the oven, my little one came in asking for a piece of the “cake” because it “smelled so yummy!” This is a dairy version, nice as a snack or as dessert for a dairy meal.  I also like it for breakfast.


Enjoy!  I hope to return from my trip with pictures, stories and perhaps some recipes from my new-found relatives (now THAT is a great story).

Raisin Farfel Kugel

By Chef Ceasar

2 cups Farfel
6 Eggs, beaten
½ cup Raisins
A dash of Salt
1 cup Sugar
2 tbs. ground Cinnamon
4 tbs. Butter


Preheat oven to 350 degrees F.Grease an 8×8 inch baking dish.

Soak farfel in water 10 minutes. Drain.


Add beaten eggs into the bowl of farfel and let stand 10 minutes.


Stir in raisins, salt, sugar, cinnamon, and butter.


Transfer mixture to prepared dish.


Bake at 50 to 60 minutes.


Cut into squares and enjoy!


Serves 8 – 12 depending upon the size of the pieces.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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