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
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.
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.
Andrea's Garden Cooking 