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.

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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.

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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

Directions

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

Soak farfel in water 10 minutes. Drain.

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

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

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Transfer mixture to prepared dish.

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Bake at 50 to 60 minutes.

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Cut into squares and enjoy!

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

Categories: Kosher, Passover, Recipe | Tags: , , | Leave a comment

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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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