INGREDIENTS:

FOR THE KUGEL

• 3 sheets of matzo (or 2 cups of matzo farfel)

• 6 eggs

• ½ cup sugar (to be honest, these measurements don’t have to be exact: my mother freestyles most parts of most recipes)

• ½ teaspoon salt (somewhat optional: we rarely add salt to any sweet recipes in our home, even if the recipe calls for it, because my mother “doesn’t like salt”)

• ½ teaspoon cinnamon 

• ½ cup seedless raisins

• ½ cup chopped almonds

• 4 apples, shredded (tart apples work, sweet apples work, any apples work)

• Rind of one orange, grated

FOR THE TOPPING

• ½ teaspoon cinnamon

• 1 tablespoon sugar

• ½ cup melted butter or margarine

DIRECTIONS

Yields 6-10 Servings

Prep time: 5-10 Minutes

Cook time: 45 Minutes

1. Crumble matzo in water and soak until soft. Squeeze out excess moisture.

2. Beat eggs. Add sugar, salt, and cinnamon. Stir mixture.

3. Pour into a well-greased 1 ½ quart casserole dish. Sprinkle with the cinnamon sugar topping mixture. Pour butter or margarine on top.

4. Bake in a 350 degree preheated oven for 45 minutes until firm.

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