A delicous Passover Kugel

Posted by Margalit

This recipe was first discovered by my brother's wife, who made it one Passover to absolutely rave reviews. It's sweet and savory and light and delightful. Try it any time of the year. It doesn't just have to be for Passover!

AUNT RHODA'S CARROT AND APPLE KUGEL

* 4 cups very finely shredded (or grated) carrots
* 1 -1.5 cups finely shredded (or grated) apples
* 1/4 cup sugar
* 1/3 - 1/2 cup matzo meal
* 1/2 teaspoon ground nutmeg
* 1 tsp leamon juice
* 1 tsp grated lemon peel
* 1/2 cup slivered almonds, (toasted)

TOPPING:

* 1/4 cup toasted almonds
* Coconut and raisins

NOTE: The amount depends on the amount of liquid produced from the grated carrots and apples-the more lioquid the more matzo meal you need.

Preheat oven to 350F.

Lightly spray or grease a baking dish.

Combine all of the ingredients in a bowl and mix until throughly moistened. If the mixture appears too firm you can add a tablespoon or two of vegetable oil, but I rarely have found this necessary. Depending on the type of apples you use, the kugel can vary in sweetness, from tart to overly sweet. Adjust the sugar if you wish.

Transfer mixture to the baking dish of your choice.

Make a topping of ground almonds and sprinkle it on top OR: mix together raisins and coconut with a little bit of water and spread this on top.

Bake at 350 F for 20 to 30 minutes checking frequently. Remove from oven when it starts turning a light golden brown.

TAGS: Apple Carrot Kugel, Kugel, Passover, Pesach
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[ READER COMMENTS ]

1

Jeannie said:

This sounds great, but what holds it together? I feel like it needs some eggs in the mixture. Does it come out thin and crunchy?
I'm always looking for a great new kugel recipe.
Thanks,
Jeannie

Posted at 12:53 AM, on April 14 2008

2

Ruth said:

Where are the eggs to hold this together?

Posted at 04:26 PM, on March 17 2009

3

Jo-Ann said:

I too was wondering about "no eggs" but there weren't any answers posted to either Ruth's or Jeannie's questions about that. So I have the same question as I am making it on Sunday March 28. What holds it together. Also, I have to make 1-1/2 times the recipe. Any tips for that? Thank you.

Posted at 03:08 PM, on March 26 2010

4

Jo-Ann said:

One more question... in you first set of ingredients you say slivered almonds (toasted)..does that go in the bowl for mixing??
Then in the topping you say toasted almonds...
Then later on, you say make a topping of ground almonds... or raisins/coconut. This is a little confusing..And it only bakes for 20-30 minutes? Doesn't seem like very long.
I'm excited to make this dish, but worried about ambiguities. If you could clear that up it would be much appreciated.

Posted at 03:14 PM, on March 26 2010

5

Susan said:

I made this for sedar last night & it was an absolute hit!

It didn't need eggs - I was surprised but the taste was even more surprising.

Thank you so much for sharing the recipe.

Posted at 11:57 AM, on March 31 2010

A delicous Passover Kugel

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