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matzo farfel kugel

GG's Matzo Farfel Kugel

GG's classic signature Passover dish. Full of flavor and goes with a number of different main dishes.
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Course: Dinner, seder, Side Dish
Cuisine: Jewish, Kosher, Passover
Keyword: farfel, kugel
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 pieces
Calories: 391kcal


  • 9x13 pan


  • 3 ½ cups matzo farfel
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 8 oz mushroom
  • 1 stick margarine can substitute ½ cup of oil
  • 1 ½ tablespoon onion soup mix
  • 4 egg
  • 4 tablespoon potato pancake mix
  • 8 oz chicken stock
  • ¾ cup water


  • Chop the mushrooms, onions, and celery.
  • In a pan over a medium/low flame melt the margarine and saute the mushrooms, onions, and celery until tender.
  • Season the mushrooms, celery, and onions with the onion soup mix.
  • In a separate bowl, beat the eggs with the potato pancake mix.
  • Add the sauteed mushrooms, onions, and celery into the egg mixture.
  • In a separate bowl, pour the water and chicken soup over the matzo farfel.
  • Mix the farfel into the egg/vegetable batter and pour into a pre-greased 9x13 pan.
  • Bake in the oven at 375ºF for 30 minutes.


  • Make sure to allow time for the matzo farfel to soak up the chicken stock you pour into it. This will make sure that the farfel contains enough moisture and you will not have dry spots in the middle.
  • If you make the matzo farfel kugel in advance and reheat it you will want to pour ½ cup of chicken stock over the top to make sure that the kugel does not dry out in the oven. (Remember, matzo acts like a sponge).
  • You can try any number of different mushrooms in this recipe. For suggestions, see our cooking tips about different kinds of mushrooms.


Calories: 391kcal | Carbohydrates: 64g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 222mg | Potassium: 256mg | Fiber: 3g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg