Sultana Farfel Kugel

    (37)
    1 hour 30 min

    Nice dish for a sweet afternoon snack.


    36 people made this

    Ingredients
    Serves: 6 

    • 500g farfel
    • 6 eggs, beaten
    • 70g sultanas
    • 1/2 teaspoon salt
    • 200g caster sugar
    • 2 tablespoons ground cinnamon
    • 60g butter

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas mark 4. Grease an 20cm baking dish.
    2. Soak farfel in water 10 minutes. Drain.
    3. Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in sultanas, salt, sugar, cinnamon and butter. Transfer mixture to prepared dish.
    4. Bake in the preheated oven for 50 to 60 minutes.
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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (32)

    by
    50

    This kugel was incredible!!!! Let me start off by saying, I doubled the recipe before I even tried it after reading the reviews. After having used my flat bakeware for other recipes, I had to bake it in a souffle baker - ok, so it would be a bit tall. When preparing the recipe, I beat the eggs in the mixer and made them super fluffy. After soaking the matzoh, and following the directions to the letter (except I added extra raisins...mmmm, and used marg. instead of butter to serve with meat) , I ended up putting what looked like soup into the oven (I was a bit concerned at this point). Let me tell you.... I had to bake this a bit longer than the recipe called for because of the height of my baker, but what came out of the oven was an incredible, delicious sweet, moist kugel like I have never had. I make this twice and brought it to two seders, and EVERYONE raved! We couldn't stop eating it! I will be using this recipe all year round!!  -  22 Apr 2008  (Review from Allrecipes US | Canada)

    by
    24

    Absolutely fantastic!. My dh and dd loved it and asked for seconds. I will need to make a double batch next time. Husband usually complains when I put raisins into anything - but he loved this - and it was so simple to make. The only change I made was to use margarine instead of butter so I could serve with a meat meal.  -  16 Apr 2006  (Review from Allrecipes US | Canada)

    by
    18

    I JUST SERVED THIS FOR MY SEDAR DINNER. THE DISH WAS SCRAPED CLEAN. IT IS SO GOOD I PLAN TO MAKE IT ALL YEAR ROUND.EVERYONE REQUESTED THE RECIPE  -  04 Apr 2007  (Review from Allrecipes US | Canada)

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