Passover Matzoh Kugel


While Kugel has been a staple of Jewish cooking for centuries, this is only my very first year experimenting with Mom’s kugel recipes (definitely check out  Mom’s Noodle Pudding).

Served hot or cold- as a side, or, for the sweeter versions, as a dessert-most people characterize kugel as a type of casserole or pudding made from egg noodles or  potatoes.  However, since Passover restricts one from eating both potatoes and noodles, it’s only logical to use a matzoh the substitute.

I know you’re probably thinking there’s no way a bland, hard, cracker-like piece of matzoh could ever replace the smooth soft texture and flavor of egg noodles.  But, surprisingly, it does!

With Mom’s kugel recipe, the matzoh sheets are steeped in water and soaked until they become completely softened.

Wet Matzoh draining water

Then they’re mashed together to wring out any leftover water.  When the wet, ultra soggy matzoh mush is combined with a batter made from eggs, sugar oil and cinnamon and apples and raisins, the mixture starts to resemble a paper mache experiment gone bad.

Matzoh with batter and fruits

Don’t fret, once in the oven baking, the sweet aromas wafting from the apples and cinnamon and raisins will alleviate any previous fears that this dish wouldn’t taste any better than baked cardboard.

It’s warm and moist and flavorful and very filling!

You should probably eat this as a side with your meal, as you’re already armed with plenty of Passover dessert options: Chocolate-Covered Matzoh, Chocolate Chip Mandel Bread, Chocolate Brownies.




  1. I love apple kugel, I made it one year for a Passover celebration with friends. The recipe I used did not require soaking the matzoh, and it was fantastic. Now to take a look at your mom’s noddle pudding, thanks for sharing.

  2. elissapr says:

    Oh. Em. Gee. I just made this and it is AMAZING!!!!


  1. […] -Shari:  She shares an update on her mom’s recipe for Passover Matzoh Apple Kugel. […]

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