RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Kugel: Chayote-Leek Matzo - pareve
Here's another one of Alan Susser's Askenazi-Sephardic fusion recipes. This would be a great addition to a vegetarian seder. Karen Selwyn * * * * * * * Chayote-Leek Matzo Kugel 12 whole matzos 6 large eggs 1/4 cup warm water 1/4 cup olive oil 2 cups diced leeks (white and light green part) 1 teaspoon minced garlic 4 chayotes, coarsely grated 1/2 cup chopped green onion 1 tablespoon kosher salt 1 teaspoon freshly grated black pepper Crack the matzo into large pieces in a mixing bowl. Whisk the eggs with the water and fold into the matzo. (Folding rather than stirring keeps the matzo pieces from breaking up too much.) Let the mixture soak for 15 minutes. Preheat the oven to 350 degrees. Warm the olive oil over medium heat in a large skillet. Saute the leeks for 2 minutes. Stir in the garlic and chayote, and saute 2 minutes more. Remove the pan from the heat and stir in the green onion, salt and pepper. Fold the sauteed vegetables into the matzo mixture. Pour into a nonstick or lightly oiled 8-by-8-inch baking pan. (Can be refrigerated at this point up to 24 hours.) Bake for about 35 minutes, until firm. Remove from the oven and cool on a rack for 5 minutes. Turn the kugel out onto a cutting board. Cut it into 4 squares, and cut each square on the diagonal into 2 triangular wedges. Serve warm. Makes 8 servings. Recipe Update: I recommend you increase the amount of leek and chayote squash. I doubled the amount of leeks in the recipe and added one additional grated squash. A friend of mine preparing this recipe also added more vegetables, although I'm uncertain about the specific amounts she used. We were both pleased with the results. Yet another friend made this recipe according to the directions and wasn't very impressed. Source: "Tasting Freedom" Alan Susser MIAMI HERALD (on-line edition), 4/2/98
