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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Leek and Pepper Kugel Recipe

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This recipe for Leek and Pepper Kugel is from Grandma Gale's Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

4 tablespoons oil
2 cups chopped onions
1 cup chopped leeks
2 cups chopped red and green peppers
½ cup fresh parsley, finely chopped
1 teaspoon salt
¼ teaspoon black pepper
¾ teaspoon dried marjoram
¼ teaspoon nutmeg
3 cups matzah farfel
3 eggs
2 cups low sodium chicken broth
3 additional tablespoons oil for baking pan
Directions:
Directions:
Directions

1. Preheat oven to 350º. Prepare 13 x 9 inch pan with 3 tablespoons of oil.
2. In a large skillet, heat oil and add chopped onion and peppers until slightly tender.
3. Add leeks and marjoram and stir.
4. Add matzah farfel and parsley to skillet and toast lightly, stirring with large fork.
5. In a bowl, beat eggs until frothy and add nutmeg, salt and pepper. Add broth to egg mixture.
6. Pour egg mixture over farfel mixture and stir well.
7. Heat pan with 3 tablespoons of oil in oven.
8. Spoon farfel mixture into heated pan and bake to 40 to 45 minutes, until set and browned on top.

 

 

 

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