This dessert kugel is perfect for a Shabbat dinner, or anytime.
3 matzohs
1 cup matzoh meal
1/8 t salt
1/4 cup minced almonds
2 T chicken fat
Half of a lemon rind, grated
1 large sour apple, peeled, cored and grated
4 eggs, separated
1/2 cup chicken fat, melted

  1. Soak matzohs in cold water until soft. Squeeze dry.
  2. Melt the 2 T of fat in a skillet, add matzohs, stir over medium heat five minutes.
  3. Add matzoh meal and salt, stir, let cool.
  4. Add egg yolks, beaten, followed by almonds, lemon rind, and apple.
  5. Beat egg whites until stiff, and fold them into mixture
  6. Pour the whole darn thing into a well greased 1 1/2 qt. pan, then pour the rest of the chicken fat on top. Bake at 350 F 90 minutes, or until brown.

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