Reviewed: Apr. 27, 2012

I'm not Jewish, and haven't made/eaten enough kugels to compare to this one, but I have Jewish family members, and we all LOVE this dish. I can never find farfel at my grocery store, so I just use a rolling pin to crush up sheets of matzoh and that works perfectly. Tastes even better the second day, so make it ahead of time.

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Reviewer:

bandwife

Reviewed: Apr. 8, 2012

Everyone LOVED this dish at Passover. It's a definite keeper.

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Reviewer:

Bakingal

Reviewed: Apr. 8, 2012

My family loves this recipe, even my husband who is not crazy about raisins. I added a bit more cinnamon though.

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Reviewer:

SSEDERE

Reviewed: Apr. 20, 2011

here's how to make it 5+ stars IMHO: 1. Use Whole Wheat farfel. 2. Use golden raisins at 1.5C. 3. Use sea salt. 4. Instead of 2C white sugar, use 1.5 C Lgt Brown plus 1/3 C honey. 4. Use Vietnamese/Saigon Cinnamon (well worth the extra cost in this blandish recipe). 5. butter needs to be unsalted and softened. 6. Add 3-4 peeled and slivered Granny Smith apples. 7. May take a bit longer to cook, so loosely foil to cover if getting too brown. 8. Let rest 30 minutes to solidify before cutting

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Reviewer:

spence3787

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Troy, Michigan, USA

Reviewed: Apr. 19, 2011

I didn't add quite as much sugar and brown sugar is even better!

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Reviewer:

matchstick atom

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Living In: Niagara-On-The-Lake, Ontario, Canada

Reviewed: Apr. 18, 2011

I made this last night to have for Passover and followed the recipe exactly as stated. It looked so good right out of the oven that I had to give it a try. Wow-such a yummy and easy Passover treat. We will be having this for breakfast! This recipe is a keeper and I am going to experiment with it as well! Thank you.

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Reviewer:

RLK1177

Reviewed: May 22, 2010

My favorite passover recipe! I add dried cherries and pecans which become delicious when cooked. I think adding any dried fruit (cranberries, apricots) would be delicious.

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Reviewer:

Renata

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Southampton, Pennsylvania, USA

Reviewed: May 12, 2010

I made this for my mother as part of a Mother's Day breakfast and we both enjoyed it very much. I think I prefer noodle kugels best, but this was very good - and easy to make!

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Reviewer:

jenlwren

Reviewed: Apr. 20, 2010

Great for Passover. I double recipe & put in two 8" x 8" pans. I use only 3/4 cup sugar per single recipe. I use golden raisins soaked in hot water to plump up. I beat eggs in mixer to aerate. For easy removal, I grease pan & line with parchment paper, which is also greased. Make ahead as it tastes better the next day. Thanks NIBLETS!

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