This recipe goes back to the good old days, when we lived in Eretz Yisrael. My friend Bella improvised on a recipe she had and I improvised some more, creating this kugel/pie/souffle... Whatever you want to call it, it
- 4 medium zucchini, peeled and cut in chunks -
- 2 small or 1 large butternut squash, peeled, seeded and cut in chunks -
- 2 onions -
- 2 cups fresh mushrooms, sliced, or 1 cup canned mushrooms -
- 2-3 Tbsp oil -
- 1½ tsp salt -
- ½ tsp black pepper (or white) -
- 3 Tbsp mayonnaise (low-fat works fine) -
- 5 Tbsp matzah meal -
- 2 tsp fresh or dried parsley -
- 1 package mallawach dough -
- 1 beaten egg for glazing dough -
1. Preheat oven to 350° F.
2. Cook butternut squash and zucchini in a large pot of boiling water until soft. Drain and let squash and zucchini sit in a strainer for 10 minutes to drain off excess water.
3. Meanwhile, sauté the onions and mushrooms in oil in a large skillet until translucent. Sprinkle with salt and black pepper.
4. Put squash, mushrooms and onions into a large bowl. Add remaining ingredients except dough and egg. Mix thoroughly.
5. Take a sheet of the mallawach dough and stretch it to cover the bottom and sides of a 9-inch round baking dish or disposable foil pie plate. Spoon the squash mixture onto the dough and smooth the top with the back of a spoon.
6. Cut another 2 sheets of mallawach dough into even strips along the whole length of the round. Use the longest strip to begin a lattice and place them each loosely across the top of the squash mixture, about 1 inch apart. Then take the second group of strips and weave the new strips through the ones already in place. Brush top of dough with beaten egg and bake for 1 hour.
NOTE: Mallawach dough is similar to flaky dough and is sold in the freezer section in precut rounds. Most of the ones I’ve seen are imported from Israel. I like the one manufactured by a company called Soglowek Ltd. If you can’t find mallawach dough, you can use flaky dough or puff pastry instead.