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  • 10 eggs
  • 2 (15-ounce) cans reduced-sodium chicken or vegetable broth, divided
  • 2 tablespoons olive oil
  • 6 cups (16-ounces) matzo farfel
  • 2 cups thinly sliced onion
  • 1 tablespoon fresh rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 4 cups sliced shiitake mushrooms
  • 4 (6-ounce) jars marinated artichoke hearts, drained


  1. Preheat oven to 350F. Coat a 13 x 9-inch baking dish with cooking spray.
  2. In a large bowl, lightly beat eggs with 1 1/2 cans broth. Stir in farfel and let stand.
  3. Heat oil in a large skillet over medium-high heat. Add onions, rosemary, thyme and salt; cook, stirring frequently, until onions are soft and lightly golden, about 6 minutes. Add mushrooms and cook, stirring, until they are softened, about 5 minutes. Remove from heat and stir in artichokes.
  4. Stir vegetables into farfel mixture and transfer to prepared baking dish. Bake 30 minutes; cover with foil and bake another 10 minutes. If kugel seems too dry, make several slits in the top with a butter knife and drizzle on extra broth.
Recipe by Marge Perry.

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The recipe was originally published as Mushroom, Artichoke and Onion Matzo Kugel on

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