Fruited Passover Kugels

Matzah farfel, a traditional ingredient in Jewish cuisine, particularly used during Passover celebrations, is a versatile and flavorful component in a variety of dishes.

The use of matzah farfel in this recipe offers several benefits. Firstly, it provides a unique texture that is both crispy and chewy, adding a delightful contrast to the soft, fruit-filled interior of the kugel.

Secondly, matzah farfel is an excellent alternative to other grains or pasta that are not kosher for Passover, making it a suitable choice for those observing the holiday.

Lastly, the neutral flavor of matzah farfel allows the other ingredients, such as the apples, prunes, and cinnamon, to shine through, creating a harmonious balance of flavors.

One aspect of the recipe that may require additional clarification is the preparation of the matzah farfel itself. To "farfel" the matzah, place it in a resealable bag and use a rolling pin to smash it into 1/4-inch (2 to 3 mm) pieces. This process helps to break down the matzah into smaller, more manageable pieces that will soak up the flavors of the other ingredients and create a cohesive texture in the final dish.

To create two cups of "farfel," use four boards of matzo crackers.

What is Kugel and why is it typically eaten during passover?

Kugel is a traditional Jewish dish that has evolved significantly from its early preparations.

The name "kugel" comes from the German word for "sphere," reflecting the dish's original shape, which was achieved by placing a dumpling-like batter into a round cooking vessel called a kugeltopf before resting the entire dish in a pot of stew for Shabbat.

While there are numerous types of kugel, including those made with fruit, vegetables, and even matzo, the most well-known is the noodle kugel, which is a baked casserole of egg noodles in a custardy sauce, often made with a combination of cottage cheese, sour cream, and eggs.

Kugel is typically eaten on Passover, as well as on other Jewish holidays like Rosh Hashanah and Yom Kippur, and is a staple for Shabbat meals.

The inclusion of kugel in Passover celebrations may also be due to its versatility. It can be both sweet and savory, fitting perfectly with the holiday's tradition of fried foods like latkes and sufganiyot.

Regarding why it is specifically eaten on Passover, the answer lies in its adaptability to meet the dietary restrictions of the holiday.

During Passover, observers refrain from eating chametz, which refers to leavened bread and products made from wheat, barley, rye, oats, or spelt that have come into contact with water and been allowed to ferment and rise.

Since kugel can be made without any chametz ingredients, it can be a suitable dish for Passover meals.

Additionally, the use of matzo farfel in some Passover kugel recipes further aligns the dish with the holiday's dietary requirements, as matzo products are essential during Passover.