Raisin Farfel Kugel Recipe - Allrecipes.com
Raisin Farfel Kugel Recipe

Raisin Farfel Kugel

Recipe by  

"Nice dish for a sweet afternoon snack."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  2. Soak farfel in water 10 minutes. Drain.
  3. Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish.
  4. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
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Reviews More Reviews

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!!

 
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.

 
Apr 04, 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

 
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.

 
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!

 
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

 
Apr 13, 2007

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

 
Apr 19, 2011

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

 

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Nutrition

  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 66.5 g
  • 21%
  • Cholesterol
  • 232 mg
  • 77%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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