Matzo Kugel: PASSOVER IS COMING

A Passover dessert that you will not be able to live without.

A Monday Morning Cooking Club Passover Dessert

This absolutely delightful Passover recipe comes from the kitchen of Rocky Lambert Kozica in Melbourne, first published in Monday Morning Cooking Club’s The Feast Goes On (2014). This is one of those recipes that will forever be in your repertoire.

Monday morning cooking club_matzo kugel-1

Sweet Matzo Kugel
Votes: 14
Rating: 4.07
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
45 minutes
Servings Prep Time
8 10 minutes
Cook Time
45 minutes
Sweet Matzo Kugel
Votes: 14
Rating: 4.07
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
45 minutes
Servings Prep Time
8 10 minutes
Cook Time
45 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 180℃. Grease a 20 cm square ovenproof dish.
  2. Break the matzo into rough 3 cm square pieces, place in a bowl, cover with water for a minute, then drain and squeeze out any excess water.
  3. In a separate bowl, whisk together the eggs, sugar, cinnamon and salt until well combined. Fold in the sultanas, apples, and matzo. Pour into the prepared dish and pour the melted butter on top, then sprinkle with the extra sugar and cinnamon.
  4. Bake for 45 minutes, or until golden brown.

 

If you need more recipes for Passover, check out our annual Pesach 2022 Recipe Roundup.

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3 Comments

  1. Beverley

    Just one of the best matza kugels to date. Love this recipe and hope you’re surviving Passover xoxo

  2. Donna

    Is there anything that could be used as a Matzo substitute? I don’t live near anywhere that sells this. Thank you.

    1. Lisa Goldberg

      Hi Donna, not really. This is a dish specifically created to use Matzo during Passover. Are you looking for a dish that is suitable for Passover? If not, I suggest a delicious bread and butter pudding instead. Cheers, Lisa

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Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.

Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

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I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.

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