Courgette and Leek Matzah Kugel

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


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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