|Margarine or butter (for the dish)|
|4||cups matzo farfel|
|1/2||cup margarine or butter, melted and cooled slightly|
|1/2||teaspoon freshly grated nutmeg|
|1||cup plain yogurt|
|1||cup cottage cheese with pineapple (or plain)|
|2||cans (15 ounces each) sliced peaches, drained and coarsely chopped|
|8||ounces dates, preferably Medjool, pitted and chopped (about 2 cups)|
2. In a colander, place the farfel and pour warm water over it to soak the pieces, letting the water drain.
3. In a large bowl, whisk the eggs. Whisk in the sugar, margarine or butter, salt, and nutmeg.
4. With a spoon, stir in the yogurt, cottage cheese, peaches, and dates. Fold in the farfel.
5. Transfer the mixture to the dish.
|3/4||cup matzo farfel|
|1/2||cup chopped walnuts|
|1/4||teaspoon ground cinnamon|
|2||tablespoons margarine or butter, melted|
1. In a bowl, combine the farfel, walnuts, sugar, cinnamon, and margarine or butter.
2. Sprinkle the mixture over the kugel. Bake for 45 to 50 minutes or until golden, slightly puffed, and set. Cool slightly before cutting into squares.
Adapted from Susan Brisk