Use whole wheat matza to make kugel a main dish

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Norma’s Best Matza Kugel (serves 4-6)

 

5 whole-wheat matzas

 

3 eggs

 

3 tablespoons sugar mixed with 1 teaspoon cinnamon

 

a pinch of salt

 

1 /2 cup raisins

 

4 tart apples, chopped fine

 

3 /4 cup chopped almonds

 

grated rind of one orange

 

2 tablespoons of margarine

 

1 /2 cup apple juice

 

 

 

 

 

1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan

 

Crumble the matza in water. As soon as its soft, drain thoroughly in a colander.

 

2. Beat eggs in a large bowl. Add the salt and 2 /3 of the cinnamon and sugar

and continue mixing until well blended.

 

3. Stir in the matza, raisins, apples, orange rind and most of the almonds.

 

4. Pour the matza mixture into the baking pan. Sprinkle with apple juice. Mix

the remaining almonds and cinnamon sugar together and sprinkle on top.

 

5. Dot the top with margarine and bake until firm and nicely browned.

 

6. Serve warm or at room temperature.

 

 

 

A very different variation on the theme is:

 

 

 

Savory Mushroom Matza Kugel (serves 4-6)

 

5 whole-wheat matzas

 

1 small onion chopped

 

1 basket of mushrooms, sliced

 

oregano and/or thyme to taste

 

3 eggs

 

a pinch of salt

 

pepper

 

 

 

3 tablespoons of margarine

 

 

 

1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan

 

Crumble the matza in water. When it is very soft, drain thoroughly in a

colander.

 

2. Melt one tablespoon of margarine and saute the onions, mushrooms and herbs

until soft.

 

3. Beat eggs and salt in a large bowl.

 

4. Stir in the matza and mushroom mixture. Add some pepper, taste and adjust for

seasoning.

 

5. Pour into the baking pan and dot the top with margarine

 

6. Bake until firm and nicely browned.

 

7. Serve warm.