Courgette and Leek Matzah Kugel Recipe at MyDish

Courgette and Leek Matzah Kugel

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Method

  • 1. Preheat oven to 180 C/ 350 F/ Gas mark 4

  • 2. Line the base of two 900g/ 2 pound loaf tins with non stick baking parchment paper and grease the sides.

  • 3. Using some kitchen paper or a sieve squeeze out any excess water from the grated courgette. Set aside.

  • 4. In a large bowl, whisk together eggs and water. Break matzah into 3cm/1-inch pieces. Add to eggs and toss to coat. Let stand for 10 minutes, stirring occasionally.

  • 5. Meanwhile in a large frying pan, heat olive oil over medium heat. Add leeks and cook, stirring for two minutes. Stir in garlic. Add the courgette and cook for a final 4 minutes.

  • 6. Remove from heat and stir in spring onions, cheddar cheese, coriander, salt and pepper. Add vegetable mixture to soaked matzah and mix well.

  • 7. Spoon mixture into prepared baking tins.

  • 8. Bake for 40 minutes or until top is firm to touch. Remove from oven and let cool for 5 minutes. Serve warm cut into thick slices.

  • To serve the stylish way: Dust the plate with ground coriander and garnish the slices with sprigs of coriander


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    Ingredients

    • 2 tbsp. vegetable oil – to grease the tins
    • 5 large eggs
    • 3 tbsp. warm water
    • 6 pieces large matzah squares
    • 3 tbsp. olive oil
    • 3 medium leeks (white and light green parts only), roughly chopped
    • 2 large cloves of garlic – finely chopped
    • 5 large courgettes, peeled and coarsely grated
    • 200g Cheddar Cheese – grated
    • 6 spring onions, trimmed and chopped
    • to taste Salt and pepper
    • garnish Sprigs of Coriander

    By Views 266  Added Wed Mar 9 2011


    It is best sliced using a serrated knife and is delicious with a tomato salad and jacket potato.