Apple-Matzoh Kugel
Apple-Matzoh Kugel might be just the Jewish recipe you are searching for. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 304 calories. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Hanukkah. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up apples, sugar, brown sugar, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Preheat the oven to 350°F.
Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended.
Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking.
Remove the kugel from the oven and cool to room temperature.
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.