4 cups matzah farfel
3 cups vegetable or chicken broth
3 cups frozen chopped broccoli, thawed and well-drained
2 tablespoons olive oil
2 medium onions, chopped
1 red or yellow bell pepper, chopped
2 cups sliced mushrooms
2 cloves garlic, minced (optional)
1/2 cup chopped fresh parsley (or 1 tablespoon dried)
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
Paprika for garnish
This scrumptious kugel serves a large crowd, making it perfect for Passover entertaining. For a vegetarian version, you can use pareve chicken soup mix dissolved in hot water, or just use some water plus a little salt, pepper and garlic powder.
Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with cooking spray.
In a large bowl, combine the matzah farfel with the broth. Let stand for 10 minutes or until the liquid has been absorbed.
Pat the broccoli with paper towels to remove excess moisture. Add to farfel.
Heat the oil in a large skillet on medium heat. Add the onions, bell pepper, mushrooms and garlic (if using). Sauté until tender, about 10 minutes. Cool slightly.
Add the cooked vegetables, parsley, salt and pepper to the farfel/broccoli mixture. Add eggs one at a time and mix well.
Spread the mixture evenly in the prepared baking dish and sprinkle with paprika.
Bake uncovered for 45 to 55 minutes. When done, the kugel will be golden and crusty.
Note: Keeps up to 3 days in the refrigerator. Freezes and reheats well.
Instead of broccoli, substitute cauliflower florets. For an elegant twist, use a mixture of mushrooms (e.g., Cremini, Shiitake, Portobello).
Farfel Kugelettes: Fill sprayed muffin pans three-quarters full. Bake at 375°F about 25 to 30 minutes, until golden. Great for a crowd.