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Matzo Farfel Kugel
Serves 8 to 12
4 cups coarsely chopped onions, fried until medium brown
1 cup 1/4-inch diced celery
4 cups matzo farfel
8 cups boiling water
1 1/2 tsps salt
1/2 to 1 tsp freshly ground black pepper
1/2 cup chicken soup
4 Tablespoons schmaltz (rendered chicken fat), or grapeseed or other acceptable Passover oil
Prepare the onions. After the onions have turned golden, add the celery and saute until the celery wilts but is still a little crunchy.
To prepare the batter, place the matzo farfel in a colander set in your sink. Very slowly, in a thin stream, stopping every few seconds, pour the boiling water over the farfel. The farfel should become limp, not sodden.
In a very large bowl, beat the eggs with the salt, pepper, and the chicken soup. Stir in the onion mixture, then the moistened farfel. To taste for seasoning, fry a spoonful in a nonstick pan.
Preheat the oven to 375°F. Put 3 tablespoons of the schmaltz in an 8-inch square glass baking pan. Place in the oven for 5 minutes. Remove from the oven and pour in the farfel mixture. Drizzle the remaining 1 tablespoon schmaltz over the top.
Bake for 1 hour, until well browned. Let cool for at least 15 minutes before cutting and serving. It is also good at room temperature, and reheats beautifully in a 350°F oven.