Derived in name and form from German kugel puddings, the Jewish kugel, a bake of various grated vegetables and egg, is a popular side dish made during festive holidays. For Passover Seder, grain products of noodles or pasta are often replaced with matzo meal.
- 125 ml (½ cup) olive oil
- 4 zucchinis, grated
- 2 carrots, peeled, grated
- 2 potatoes, peeled, grated
- 1 leek, grated
- 1 sweet potato (kumara), peeled, grated
- 2 garlic cloves, crushed
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped basil leaves
- 3 eggs, lightly beaten
- 30 g (¼ cup) matzo meal (fine)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Grease a 30 cm x 20 cm baking dish with 60 ml oil. Combine vegetables, garlic and herbs in a large bowl. Add eggs and stir to combine. Season with salt and pepper. Stir in matzo meal, spread mixture into baking dish, then pour over remaining 65 ml oil.
Bake for 45 minutes or until kugel is firm to the touch and golden.
Photography Brett Stevens
As seen in Feast magazine, May 2014, Issue 31.