For this post, I have an easy recipe for a delicious dessert that will be “gold” in our Pesach of Colors series: matzah kugel with strawberries! This recipe is of my own invention, but matzah kugels originated in 19th-century Germany as a flavorful and easy dish to feed a family – in a festive or ordinary way – during Passover. These kugels also are reminiscent of the Sephardic mina, a matzah pie that is traditional in a meat form among the Jewish communities of the Balkans during Passover. Matzah kugels are popular here in the United States – and, it seems, especially on college campuses. I created my matzah kugel recipe with chocolate and hazelnuts, but this strawberry one – accented with cinnamon, which works! – is even better. There is a vague reminiscence of the very not-Passover-friendly bread pudding, but the crispness of the matzah gives the kugel an entirely different feeling.
This dish, for what it’s worth, also makes an incredible breakfast.
Matzah Kugel With Strawberries
Makes one kugel
6 pieces matzah
1 cup whole milk
2/3 cup white sugar
¼ tsp cinnamon
- 1/2 cups chopped strawberries
- Break the matzah into little pieces and soak for 20 minutes in water, or until the matzah is soft and has absorbed the water. Squeeze out a bit of the moisture.
- Preheat your oven to 200C/400F. Grease a deep baking pan, about 8 inches/20cm, with butter. The shape does not matter, but I prefer a round pan.
- Mix the soft matzah, strawberries, eggs, milk, sugar, and cinnamon in a bowl until thoroughly combined. The matzah pieces should break with your mixing implement. (Ah, soft matzah!)
- Pour the mixture into your greased pan, then bake it for 35-40 minutes, or until the kugel has set and is a golden brown on top. It’s good warm or cold, but I prefer the former.
A variation: swap the strawberries for ¾ cup chocolate chips and ½ cup ground hazelnuts. It tastes like Nutella!
A note: those who keep the Ashkenazi tradition of gebrokhts, or avoiding “broken” or soaked matzah – a minority tradition here – will not be able to eat this recipe over Passover. You should know that this recipe really works all year round.
I would like to thank my cousins Dana, Adrian, Lara, and Jonathan for being part of the User Acceptance Testing for this recipe.