Savory Matzo Farfel Kigelach Muffins

Perfect for Passover, these muffins are great for breakfast or as a side dish.

These simple, savory muffins are made with matzo farfel (crushed matzo) and egg to create a delicious Passover side dish or breakfast. Served warm or at room temperature, they can be eaten as-is or with jelly for added sweetness.


  • 2 cups matzo farfel (or 4 matzos crushed into small pieces)

  • 2 cups boiling water

  • 2 tablespoons oil

  • 1 ½ teaspoons salt

  • 6 eggs, separated

  • teaspoon onion powder

  • teaspoon garlic powder


  1. Preheat oven to 400 F. Pour boiling water over farfel. Leave for a minute, then strain. Don’t let the farfel get mushy.

  2. Add oil and salt and allow to cool a bit.

  3. Add slightly beaten yolks.

  4. Sprinkle onion and garlic powder into egg whites. Beat until fluffy and fold in.

  5. Grease muffin tins well.

  6. Spoon into muffin tins, fill almost to the top.

  7. Bake for 20 to 25 minutes until browned.

    Matzo Farfel Kigelach Muffins on White Plate
    Courtesy of Jennifer Davidson

Chef's Notes

Serve warm or room temperature. Store in the refrigerator for up to 3 days or freeze.

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