5 tablespoons oil
additional oil for preparing baking dish
2 medium onions, diced
11 medium leeks, white and some light green part only, sliced
4 lbs. mushrooms cut in large chunks
4 medium red bell peppers, seeded and diced in 3/4-inch chunks
4 cups matzo farfel
3-4 cups chicken broth or vegetable broth, warmed
5 large eggs plus 1 large egg white
ground black pepper to taste
salt to taste
Preheat the oven to 350. Lightly grease a 9×13 baking dish. In a saute pan, heat 2 tablespoons of the oil over medium-low heat. Add the onion and leek. Cover; reduce heat to low, and cook until for 15-20minutes stirring occasionally. At some point, you may want to continue cooking with the cover off. The point is to cook the leek/onion mixture very, very slowly over low heat until the leeks/onions give off all their moisture and they saute in the oil about 3-4 minutes. Remove the mixture to a large bowl. Do not clean the pan.
Heat 2 more tablespoons of oil in the pan and saute the mushrooms. (Keep cooking until the mushrooms give off their liquid, the liquid evaporates, and the mushrooms are soft) Remove the mushrooms from the pan and add them to the onion mixture. Don’t clean the pan. Using the remaining tablespoon of oil, saute the bell pepper pieces until just starting to soften. Remove them from the heat. Place the matzo farfel in a bowl. Slowly add the chicken (or vegetable) broth until the farfel is just moistened. Add the cooked vegetables to the matzo and then season with pepper and salt. Mix well. Beat the whole eggs and egg white together. Add the eggs to the farfel vegetable mixture. Transfer the mixture to the prepared casserole. Bake uncovered for 45-50 minutes or until the top is brown and crisp and the kugel is set. Serve immediately.