Warm, soft, apple matzo kugel, kosher for Passover, will make all your guests swoon!
Passover or Pesach begins on Monday evening and I cannot wait!!!! Out of all of the Jewish holidays (and there are a lot), Passover is my favorite. I enjoy the family time, the special foods (even though most people dread it!), and the fact that Passover always signals the real beginning of spring to me!
What is Passover?
This holiday celebrates Jewish freedom from slavery under the rule of Pharaoh in ancient Egypt.
Whether you’re Jewish or not, you have probably seen boxes of matzo, a flat unleavened bread, in your supermarket. It is said that the Israelites did not have sufficient time to wait for bread to leaven after Pharaoh declared their freedom. This is why Jews do not consume leavened bread for the eight days of Passover.
Passover isn’t a time to adopt a “gluten-free diet” because it’s trendy, but to follow this temporary way of eating because you believe in it.
- Here’s an interesting matzo fact for you: the average household purchases *5.8 boxes* of matzos for Passover each year.
- “Matzah” is the most popular spelling, followed by “matzo” or “matza.”
With the health-conscious market exploding, matzo can now be found in whole wheat and gluten-free varieties. The average slice of whole wheat matzah contains 98 calories, ~3g fiber and 4g protein. Top with lean protein for a filling and Passover-approved lunch! (I’ll be back Tuesday for more nutritious Passover-safe meal ideas)…
- 4 whole wheat matzos
- 4 regular matzos (I strongly recommend NOT using 100% whole wheat varieties)
- 3 whole eggs
- 3 egg whites
- 1 teaspoon salt
- ½ cup butter, melted
- ½ cup unsweetened applesauce
- 2 teaspoons cinnamon
- 2 tsp vanilla
- 4 large apples, pared and chopped (I used Macintosh)
- ¾ cup of golden raisins
- Optional: Butter to dot on top & additional apple slices
- Break matzos into pieces and place in a medium bowl. Soak in water until soft.
- In a large bowl, beat eggs and egg whites, then add salt, melted butter, applesauce, cinnamon, and vanilla, and continue to beat until combined.
- Drain matzos but do not squeeze dry. Add to large bowl with egg mixture.
- Stir in chopped apples and raisins. So entire mixture is wet, but not soupy.
- Place in a large lasagna pan. Dot additional butter on top with thinly sliced apples and sprinkle with cinnamon.
- Bake at 350°F for approximately 40 minutes or until lightly browned (undercook if you are warming up at a later time).
1. Break matzos into pieces and place in a medium bowl. Soak in water until soft.
2. In a large bowl, beat eggs and egg whites, then add salt, melted butter, applesauce, cinnamon, and vanilla, and continue to beat until combined.
3. Drain matzos but do not squeeze dry. Add to large bowl with egg mixture.
4. Stir in chopped apples and raisins. So entire mixture is wet, but not soupy.