A Sweet Kosher Kugel For Passover

Unleavened matzoh is eaten during Passover DIANA HELFAND PHOTO

Unleavened matzoh is eaten during Passover

Passover, which begins next week, commemorates the freedom and exodus of the Jewish slaves from Egypt during the reign of Pharaoh Ramses II about 3,000 years ago.

It’s a special time for Jews all over the world.

In the Jewish religion, Passover, which is a time of inclusiveness, is observed with the Seder, a special meal with its own foods, wine, and reading of the Haggadah, that invites all who are hungry to come and eat, leaving a door open for the prophet Elijah to enter and take his seat at the holiday table.

During this time, only foods that are kosher for Passover are allowed. No leavened foods (containing yeast) or grains are eaten. In their place, matzoh (also spelled matzo and matzah), and foods containing matzoh are eaten.

This tradition is to remember the Jews who fled quickly into the desert with no time for their breads to rise, and baked the dough into hard crackers in the desert sun.

Matzoh is unleavened bread made simply from flour and water and cooked very quickly.

There are many inventive ways to use matzoh.

It is available in a variety of textures for cooking, including matzoh flour (finely ground for cakes and cookies), matzoh meal (coarsely ground, used as a bread crumb substitute), matzoh farfel (little chunks, a noodle or bread cube substitute), and full-sized matzoh sheets (about 10 inches square, a bread substitute).

This delicious kugel (pudding) is a wonderful accompaniment to a main dish or can be served as dessert.

Happy Passover!


• 5 matzoh sheets, crushed
• 2 eggs plus 2 egg whites, beaten
• 1/3 cup white sugar
• 1/3 cup applesauce
• 3 firm Delicious apples, cored, peeled and chopped
• 1/3 cup golden raisins
• 3 tablespoons sugar mixed with 3/4 teaspoon cinnamon

Preheat oven to 350 degrees. Coat an 11-by-7-by-1-inch baking pan with cooking spray.

Put crumbled matzohs in a medium bowl, add enough water to cover, and let stand for 2 minutes. Drain off excess water, but do not squeeze.

Add eggs, 1/3 cup sugar, and applesauce. Stir to combine. Mix in the apples and raisins.

Spread the mixture evenly into pan. Sprinkle cinnamon-sugar mixture over the top.

Bake for 40-45 minutes, or until top is golden brown and toothpick comes out clean from center.

Makes eight servings.

Approximate Nutrition Information Per Serving:

Calories: 190
Total Fat: 2 grams
Cholesterol: 55 milligrams
Sodium: 150 milligrams

Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.