Farfel kugel with Creole spices

Votes: 9

Time: 1 hour.
Complexity: easily
Servings: 10

Farfel kugel with Creole spices - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pack (450 g) of farfel (homemade pasta)
6 tablespoons chicken fat
2 chopped bell peppers
5 chopped green onions
4 chopped celery stalks
4 chopped cloves of garlic
1/2 cup chopped parsley
2 lightly beaten eggs
Pine nuts (optional)
550 ml chicken broth
Salt and ground black pepper to taste
2 tsp Creole essence (see ingredients below)
1/4 cup sliced mushrooms

Creole Spice Mix:

2.5 tbsp paprika
2 tbsp. salt
2 tbsp garlic powder
1 tbsp. black pepper
1 tbsp onion powder
1 tbsp. cayenne pepper
1 tbsp dried oregano leaves
1 tbsp dried thyme
Mix all ingredients thoroughly. and store in an airtight jar

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 180°C.

In a large skillet, add the chicken fat and sauté the bell pepper, green onion, celery, garlic, and parsley until softened, about 6 minutes. Add the farfel and cook for 2-3 minutes. Add the eggs and cook for 2 minutes.

Add chicken broth with beaten egg and spices, pine nuts (if using), and mushrooms and mix well. Bake in a greased 3-quart casserole dish for 30-45 minutes.

Categories:

recipe / Main courses / Pasta / Sauces / Seasonings / Casseroles / Jewish cuisine / Emeril Lagasse

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