NOT ONLY DOES THIS PASTRAMI MATZO KUGEL REMIND ME OF A REUBEN, BUT IT'S KOSHER FOR PASSOVER
Of all the various kugels (potato and noodle being the most popular), matzo kugel tends to not get any love. I think this is largely because matzo is a food that Jews eat with a decent amount of resentment as we await the eight days before we can eat regular bread again. Secretly, I have always loved the stuff and the slightly eggy casseroles that can be made with it. Most people go for sweet preparations, but seeing as at my family Passover, it’s a meat-focused affair and there are folks who come that eat kosher, I wanted to create a dairy-free, hearty kugel that could basically be a seder table centerpiece.
My inspiration was one of my other all-time Jewish food loves, and that is the deli platter. Many Jewish daytime events are adorned with thinly sliced turkey, corned beef, and pastrami with all the fixins. I strictly build my sandwiches on rye bread and add a good schmearing of Russian dressing. This kugel replicates a lot of those flavors, like using caraway to incorporate that nutty, slightly anise-y taste of rye bread, and the sauerkraut brings a bright punch of acid that you’d get by including a nice half-sour pickle to your plate. I also included some kale because it's always good to add a little roughage to your sandwich.
Tried this recipe? Let us know how it came out in the comments below!
Yields: 6 servings
Prep Time: 10 mins
Total Time: 2 hours 10 mins
Ingredients
- 2 c.
low-sodium chicken stock
- 4
large eggs, beaten to blend
- 2 tbsp.
spicy deli mustard
- 2 tbsp.
whole-grain mustard
- 1 1/2 tsp.
kosher salt, plus more
- 1/2 tsp.
freshly ground black pepper, plus more
- 1
(11-oz.) package matzo
- 3 tbsp.
extra-virgin olive oil, divided
- 3/4 lb.
thick-cut pastrami, chopped into 1/2" cubes
- 1
medium yellow onion, thinly sliced
- 4
cloves garlic, finely chopped
- 2 tsp.
caraway seeds
- 1 c.
Tuscan kale, center ribs and stems removed, sliced into ribbons
Cooking spray
- 1 c.
sauerkraut
Russian dressing, for serving
Directions
- Preheat oven to 325º F. In a large bowl, whisk stock, eggs, deli mustard, whole-grain mustard, salt, and pepper until well combined. Crush matzo into irregular pieces, then add to stock mixture and toss until fully coated. Let soak 10 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Cook pastrami, turning occasionally, until seared and browned on all sides, 3 to 4 minutes. Transfer to a paper towel-lined plate.
- In same skillet over medium-high heat, heat 1 tablespoon oil. Cook onion, stirring occasionally, until softened and edges are beginning to turn golden, about 10 minutes. Add garlic and caraway seeds and cook, stirring, until fragrant, 1 to 2 minutes. Add kale and cook, tossing occasionally, until wilted, about 2 minutes.
- Return pastrami to skillet and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper. Let cool slightly. Add pastrami mixture, along with the sauerkraut, to matzo mixture and toss until combined.
- Pour remaining 1 tablespoon oil into a medium baking dish. Using a brush or your fingers, spread oil to coat bottom of dish. Carefully add matzo mixture to prepared dish, being sure not to crush matzo too finely.
- Bake kugel until center is set and top is beginning to brown, 50 to 60 minutes (alternatively, place a rack 6" below broiler and broil on high until top is browned). Serve with Russian dressing alongside.