Matzo Kugel

This is a layered pudding eaten during the Jewish Passover. If matzos are unobtainable crushed water biscuits may be used instead.


2 oz. plus

1 teaspoon butter, melted

6 matzos

14 fl. oz. medium-sweet red wine

2 oz. raisins

2 oz. almonds, chopped

1 oz. pine nuts

4 oz. sugar

1 teaspoon ground cinnamon

2 teaspoons grated orange rind

4 egg whites, beaten until they are stiff

3 tablespoons icing sugar

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, grease a medium-sized baking dish.

Set aside.

Crumble the matzos into a small mixing bowl and pour over half of the wine. Set aside.

In another small mixing bowl, combine the raisins, almonds, pine nuts, sugar, cinnamon and orange rind.

Make layers of the matzos, sprinkled with the remaining melted butter, the raisin and almond mixture and the beaten egg white in the baking dish. Continue making layers until all the ingredients have been used up, ending with a layer of egg white. Sprinkle the icing sugar over the top and place the dish in the oven. Bake for 25 minutes.

Remove the baking dish from the oven and pour over the remaining wine. Return the dish to the oven and continue baking for 5 minutes.

Remove the dish from the oven and serve immediately.

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