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Creole Kugel

Creole Kugel

  • Prep Time: 20 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 10 servings


  • 6 tablespoons chicken fat
  • 2 bell peppers, chopped
  • 4 stalks celery, chopped
  • 4 sprigs fresh thyme
  • 1 cup sliced mushrooms
  • 1 large bunch of green onions, chopped
  • 1 tablespoon minced garlic
  • 1 16-ounce box farfel or Israeli couscous
  • 3 1/2 cups chicken broth (for farfel) or 5 cups for cous cous
  • Salt and pepper to taste
  • 2 egg yolks, lightly beaten
  • 3 tablespoons chopped parsley


  • Preheat the oven to 350ºF.

  • In a large skillet or Dutch oven add 4 tablespoons of the chicken fat and sauté bell peppers and celery until softened, about 6 minutes. Add the thyme sprigs and the remaining chicken fat along with the mushrooms, green onions, garlic and cook until the vegetables are softened, 4 to 5 minutes. Add the farfel or cous cous and cook, stirring, until toasted, 2 to 3 minutes. Add 3 cups of the broth if you are using farfel, (or 4 cups if you are using cous cous) and bring to a boil. Season to taste with salt and pepper. In a small bowl, whisk the egg yolks into the remaining broth and stir it into the farfel or cous cous. Pour into a lightly greased 3-quart casserole and bake (covered) until the farfel is set or until the cous cous has absorbed the liquid, about 30 minutes.

  • Remove from the oven and serve hot or warm, garnished with the parsley.