Treat yourself, and your family and friends, to our Savory Matzo Kugel! It's perfect for Passover and any time of year. This versatile dish works for breakfast, snack, lunch, or dinner. Cut it into smaller pieces for appetizers or larger ones for a satisfying side dish. Enjoy its delicious flavors anytime!
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I pack the Matzo Kugel for kids' lunches because it's so filling, and it's a healthier option. Matzo, matzah, or matza (as alternatively spelled) itself is made of only two ingredients: flour and water. Whether you're preparing it for Passover or simply looking for creative ways to use it up, matzo can be surprisingly versatile. If you're in the mood for another hearty and comforting recipe using matzo, don’t miss my Matzo Lasagna, it’s a delicious twist on a classic favorite!
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Ingredients
- Vegetables: we use onion, eggplant, zucchini, and red bell pepper. You can use any color of bell peppers (or a combination of colors), red just makes the dish more colorful. If you like zucchini, you must try this Mushroom and Hummus Zucchini Boats recipe too!
- Matzo: serves as the base ingredient in Savory Matzo Kugel. When soaked and then mixed with other ingredients it absorbs moisture and binds the mixture together.
- Milk: I find that soaking the matzo crackers in milk rather than water makes the kugel more fluffy. It also takes on a very nice color when it's cooked. I used whole milk. It should work just as well with skim milk or 2% milk. See Substitutions and Variations below for other alternatives.
- Eggs: Like in this Russian Pancakes "Oladi" recipe, eggs provide a slight leavening effect and help the kugel rise slightly and become lighter in texture. They also act as a binding agent, helping to hold the other ingredients together.
see the recipe card at the end of the post for the full ingredient list and quantities.
Substitutions and variations
- Milk: you may substitute milk for water or vegetable/chicken stock - just make sure that the water or stock is boiling when you pour it over the broken matzo.
- Onion: The onion can be substituted for diced chives or green onions. Use about 2 green onions or 5-6 diced chives.
- Mushrooms: common, or button mushrooms are a great addition to this recipe. If you are adding mushrooms, like in this Cheesy Chicken and Mushroom Recipe and this Sautéed Cabbage with Mushrooms and Bacon recipe, sauté them first and then add the eggplant and other vegetable ingredients.
- Cilantro: As you probably already know, I love cilantro. I use it in so many dishes. Love it in this Burrata Cheese with Marinated Mushrooms and Tomato Salsa and this Simple Seafood Soup Recipe, among others! Adding about ⅓ cup of diced cilantro leaves will give it a completely new and fresh flavor.
- Spinach: You may like to add about 2 cups of spinach to the vegetables that you've sautéed. Add the spinach last and stir well with the other vegetables. Sauté until the leaves have softened and shrunk.
- Garlic: one to two cloves of garlic, especially if you are adding spinach.
Preparation
STEP 1: Break Matzo
Place the matzos into a large mixing bowl and break into small pieces using your hands.
STEP 2: Cover with milk
In a small saucepan bring 2 cups of milk to a boil and pour the boiling milk over the matzos in the mixing bowl. Mix well to coat, cover the mixing bowl, and let stand for 10 to 15 minutes.
STEP 3: Dice the vegetables
Meanwhile, dice the eggplant, zucchini, red bell pepper, and onion into small pieces, the smaller the better.
STEP 4: Saute vegetables
Add cooking oil to a large skillet and heat over medium-high heat. Reduce heat to medium, add the diced vegetables and season with salt. Sauté vegetables until they are tender.
STEP 5: Add all ingredients to the matzos
Once the matzos have softened in the milk, add the eggs and half a teaspoon salt. Stir well. Transfer the sautéed vegetable mixture to the bowl with the matzos and stir all ingredients together.
STEP 6: Cook the kugel
Add butter to the skillet you used to sauté the vegetables and heat over medium-high heat. Once the butter has melted, reduce heat to medium and distribute the matzo kugel mixture evenly in the skillet. Cover the pan and cook covered for 10 minutes.
STEP 7: Flip the matzo kugel over
Cover it with a large plate or use the cover of the pan and flip the matzo kugel over to the plate or cover. Then slide the side of the kugel that has not been cooked yet from the plate back to the skillet.
STEP 8: Cook and garnish
Cook uncovered for 7-8 more minutes and transfer to a serving plate. Garnish with some chopped fresh dill, or multi-colored bell peppers, cut, and serve.
Top Tips
- When warming milk, make sure to stir often to avoid milk burning on the bottom of the saucepan.
- Monitor milk on the stove carefully. As soon as it starts boiling, take the saucepan off the burner to make sure it doesn't boil over.
- Soaking matzo in hot milk makes the kugel fluffier and richer, but you can use boiling water or stock instead.
- Choose a non-stick skillet that allows for even cooking and ensures that the kugel sets properly.
Frequently Asked Questions
Kugel is a traditional Jewish dish that is typically baked and served as a side dish or dessert. Kugel recipes typically include a starchy ingredient such as noodles, potatoes, or matzo, like in the case of this recipe. Eggs are commonly used as a binding agent in kugel recipes. Kugel can be either sweet or savory, depending on the recipe. Sweet kugels often contain ingredients like sugar, fruits, and spices, while savory kugels like this one may include vegetables, cheese, and herbs. While it is typically baked, I find that frying a kugel results in a crispier exterior compared to baking, and it cooks faster. Frying in a little bit of butter also adds a different flavor to the dish due to the caramelization.
Yes, you can prepare kugel ahead of time and either refrigerate or freeze it before frying. Simply cover the uncooked kugel tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours or in the freezer for up to several months. When ready to bake, allow the kugel to thaw if frozen, then cook according to the recipe instructions.
To reheat leftover kugel, preheat your oven to 350°F (175°C). Place the leftover kugel in an oven-safe dish and cover it loosely with aluminum foil to prevent drying out. Bake for 15-20 minutes or until heated through. You can also reheat individual portions in the microwave for a quick option.
Yes, kugel recipes are versatile and can be adapted to suit various dietary preferences and restrictions. For example, you can use gluten-free matzo for a gluten-free version, substitute dairy-free ingredients for a vegan or lactose-free option, or adjust the salt level to taste.
Serving suggestions
This savory matzo kugel called for a little spice. I used the tangy mustard sauce as a dip and it tasted great. You can also use horseradish, spicy mayo, or any other sauce with a little spice. As a side dish, the kugel is delicious with a quick appetizer like this Cinnamon Pineapple and Beef Appetizer along with a simple Citrus Avocado Salad Recipe and these Slow Cooker Sweet Duck Legs.
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Recipe
Savory Matzo Kugel
Equipment
- non-stick skillet with lid
Ingredients
- 8 matzo sheets
- 2.5 cups milk I used 2% but you can use any fat content,
- 7 oz. eggplant about half of an eggplant
- 1 zucchini
- 1 bell pepper I used ½ of red bell pepper and ½ of yellow pepper for a colorful presentation.
- ½ medium yellow onion - or one small onion
- 1 tablespoon avocado oil - any neutral tasting oil
- ½ teaspoon salt for the vegetables, plus more to taste
- 6 large eggs
- ¼ teaspoon salt for the matzo mixture
- 1 tablespoon butter
Instructions
- Place the matzos into a large mixing bowl and break them into smaller pieces (about 1") using your hands.8 matzo sheets
- In a small saucepan bring 2.5 cups of milk to a boil. See notes below for milk preparation.2.5 cups milk
- Pour the boiling milk over the matzos in the mixing bowl and mix well to coat. Cover the mixing bowl and let stand for 10 to 15 minutes.
- Meanwhile, dice the eggplant, zucchini, bell pepper, and onion into small pieces, the smaller the better.7 oz. eggplant, 1 zucchini, 1 bell pepper, ½ medium yellow onion
- Add avocado oil or cooking oil to a large skillet and heat over medium-high heat. Reduce heat to medium, add the diced vegetables, and season with salt. Saute vegetables for about 5-7 minutes, until they are tender. Taste the vegetables - add more salt if necessary. Remove from heat.1 tablespoon avocado oil, ½ teaspoon salt
- Once the matzos have softened in the milk, add the eggs and stir well to combine.6 large eggs
- Transfer the sautéed vegetable mixture to the bowl with the matzos, season with a bit more salt, and stir all ingredients together.¼ teaspoon salt
- Add 1 tablespoon butter to the skillet you used to sauté the vegetables and heat over medium-high heat. Once the butter has melted, reduce heat to medium and distribute the matzo kugel mixture evenly in the skillet. Cover the pan and cook, covered, for about 10 minutes.1 tablespoon butter
- Flip the matzo kugel over: cover it with a large plate or use the cover of the pan. Holding the plate pressed to the top of the matzo kugel with one hand and holding the handle of the skillet with the other, flip the matzo kugel over to the plate (turning the pan over like a waffle maker). Then slide the side of the kugel that has not been cooked yet from the plate back to the skillet. Cook uncovered for 5 to 7 more minutes and transfer to a serving plate.
Notes
- When warming milk, make sure to stir often to avoid milk burning on the bottom of the saucepan.
- Monitor milk on the stove carefully. As soon as it starts boiling, take the saucepan off the burner to make sure it doesn't boil over.
- Soaking matzo in hot milk makes the kugel fluffier and richer, but you can use boiling water or stock instead.
- Choose a non-stick skillet that allows for even cooking and ensures that the kugel sets properly.
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