Courgette and Leek Matzah Kugel
Over a year ago
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Ingredients
- 2 tbsp. vegetable oil รยขรขโยฌรขโฌล 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 รยขรขโยฌรขโฌล finely chopped
- 5 large courgettes, peeled and coarsely grated
- 200g Cheddar Cheese รยขรขโยฌรขโฌล grated
- 6 spring onions, trimmed and chopped
- to taste Salt and pepper
- garnish Sprigs of Coriander
Accompaniment
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Description
It is best sliced using a serrated knife and is delicious with a tomato salad and jacket potato.
Method
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1
Preheat oven to 180 C/ 350 F/ Gas mark 4.
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2
Line the base of two 900g/ 2 pound loaf tins with non stick baking parchment paper and grease the sides.
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3
Using some kitchen paper or a sieve squeeze out any excess water from the grated courgette. Set aside.
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4
In a large bowl, whisk together eggs and water.
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5
Break matzah into 3cm/1-inch pieces. Add to eggs and toss to coat.
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6
Let stand for 10 minutes, stirring occasionally.
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7
Meanwhile in a large frying pan, heat olive oil over medium heat.
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8
Add leeks and cook, stirring for two minutes.
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9
Stir in garlic.
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10
Add the courgette and cook for a final 4 minutes.
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11
Remove from heat and stir in spring onions, cheddar cheese, coriander, salt and pepper.
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12
Add vegetable mixture to soaked matzah and mix well.
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13
Spoon mixture into prepared baking tins.
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14
Bake for 40 minutes or until top is firm to touch.
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15
Remove from oven and let cool for 5 minutes.
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16
Serve warm cut into thick slices.
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17
Dust the plate with ground coriander and garnish the slices with sprigs of coriander.
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