Reviewed: Sep. 29, 2009

I served this with dinner for Rosh Hashanah and Yom Kippur, and it was a hit both times. I used golden raisins and the first time I soaked them in water as the farfel was soaking in the water and then egg, and the next time I soaked the raisins in sweet wine. It made them plumper. Definitely don't lose heart when your mixture is liquidy. It firms up quite nicely once baked! Next time I am adding chopped apple.

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Genee_in_a_bottle

Cooking Level: Intermediate

Home Town: Pomona, New York, USA

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Reviewed: Apr. 28, 2009

Big hit! I love my egg noodle kugel best, but this was a great breakfast treat for Passover. It was very easy to make, too!

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MMURKA

Cooking Level: Intermediate

Home Town: Scottville, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 24, 2009

Family loves it, they request it all year round, I add chopped dried apricots and cherries along with chopped raisins. I'm generous with the amount of each.

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Elaine

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Reviewed: Apr. 19, 2009

It's good. I doubled the recipe. When it just came out of the over, the whole thing was so big, which scared me. But as it cooled, it went back and fit in the dish again :) Tasted good, but very different...

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windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Apr. 8, 2009

Wonderful! I couldn't find matzo farfel at our store, so I substituted egg noodles, and the recipe was still delicious. Will definitely use again next year (hopefully with farfel)!

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Beth

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Reviewed: Apr. 8, 2009

I wowed my office at our international potluck with this tasty treat. Goes great with vanilla ice cream!

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Helayne

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Reviewed: May 8, 2008

This was a great passover dessert... I actually made with Splenda (so everyone could eat it), so it would probably be sweeter if actual sugar was used... but it was pretty good! I will make again next year! Ooh, and it taste even better after a day in the fridge!

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jennnnnn

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Apr. 22, 2008

This kugel was incredible!!!! Let me start off by saying, I doubled the recipe before I even tried it after reading the reviews. After having used my flat bakeware for other recipes, I had to bake it in a souffle baker - ok, so it would be a bit tall. When preparing the recipe, I beat the eggs in the mixer and made them super fluffy. After soaking the matzoh, and following the directions to the letter (except I added extra raisins...mmmm, and used marg. instead of butter to serve with meat) , I ended up putting what looked like soup into the oven (I was a bit concerned at this point). Let me tell you.... I had to bake this a bit longer than the recipe called for because of the height of my baker, but what came out of the oven was an incredible, delicious sweet, moist kugel like I have never had. I make this twice and brought it to two seders, and EVERYONE raved! We couldn't stop eating it! I will be using this recipe all year round!!

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EricaKop

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Reviewed: Apr. 19, 2008

I made this for Passover for my husband's family - absolutely rave reviews!

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Mary K

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Reviewed: Apr. 13, 2008

AMAZING. I brought this to my parents' for Passover. There were 20 people and everyone loved it. It does have a lot of cholesterol, so I later experimented using only egg whites and smart balance spread... it still tastes great!! Thanks for the amazing recipe!

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jkoltov

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

I brought this to a Shabbat dinner with me and everyone asked for seconds. When I admitted that the recipe was kosher for Passover, everyone wanted it. This is definitely a keeper - for Passover and year-round!

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ALYRAP

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 23, 2007

Very tasty! I've never had anything quite like this before and decided to try the recipe despite the fact that I've never even been to a Seder. ;) My parents both thought it was great. Will be making it again! =D

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deckthehalls

Cooking Level: Beginning

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Reviewed: Apr. 13, 2007

Really yummy. Wonderful for Passover and a great all-year-round breakfast food.

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MINDYANDSCOTT

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Apr. 4, 2007

I JUST SERVED THIS FOR MY SEDAR DINNER. THE DISH WAS SCRAPED CLEAN. IT IS SO GOOD I PLAN TO MAKE IT ALL YEAR ROUND.EVERYONE REQUESTED THE RECIPE

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MURFEIN

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Reviewed: Apr. 16, 2006

Absolutely fantastic!. My dh and dd loved it and asked for seconds. I will need to make a double batch next time. Husband usually complains when I put raisins into anything - but he loved this - and it was so simple to make. The only change I made was to use margarine instead of butter so I could serve with a meat meal.

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atm

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Reviewed: Apr. 13, 2006

Thank you so much for this! I am doing my first Passover and just made this. I'm sorry I didn't double it. It's sooooooooooooooo good. I am running out now to get more raisins to make another batch! Happy Passover!

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