How to Make Matzo Kugel for Passover. Kugel, or dinner pudding, is a traditional Jewish side dish that is made of noodles and eggs. During Passover, substitute unleavened matzo farfel for the noodles to make matzo kugel. Matzo kugel is a nice complement to roasted chicken, beef brisket or another main dish that you might prepare for your Passover Seder.
Preheat your oven to 375 degrees F.
Use a sharp knife and a cutting board to chop the onion and celery into a fine mince. You do not want to make the pieces so small that they turn into a pulp, but small enough that you will not find individual chunks in the middle of your kugel.
Sauté the onion and celery in a small frying pan over medium heat. The vegetables should be tender but not brown.
Transfer the vegetables to a large mixing bowl into which you have placed the matzo farfel. Mix the ingredients well.
Add the water and chicken broth to the bowl, as well as the butter and remaining spices. Combine all ingredients until the butter or shortening is melted.
Spray a glass or ceramic baking dish with non-stick cooking spray. Be sure the corners of the dish are coated so that the matzo kugel can be lifted out easily.
Pour the kugel mixture into the baking dish. Spread it out evenly throughout the pan.
Bake the matzo kugel for 30 minutes or until the top is firm. Test the firmness with a fork or your fingers.
Allow the kugel to cool before cutting into squares. Arrange the pieces of kugel on an attractive platter to use at your Passover Seder.