My Mom's Passover Kigelach

Norene Gilletz Norene Gilletz
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These are delicious in chicken soup, or as a side dish with meat. The texture is like that of noodle kugel.

12
Easy Vegetarian Pescatarian Passover Parve

Contains: Gluten, Wheat, Egg

Directions

My Mom's Passover Kigelach

  1. Pour boiling water over farfel. Let stand for 10 minutes. Pour off excess water.

  2. Combine farfel, eggs, salt and oil and mix well. Place a little oil in the bottom of muffin tins, and heat in oven. Divide mixture evenly into 12 compartments. 

  3. Bake at 350 degrees Fahrenheit for 30 minutes, until nicely browned. 

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1 Comment

Beth Cormier (Furman) •

I couldn't find my mom's recipe for this. . . this is the closest one to it. DELISH! Wish my mom was here to enjoy it.