Name: Leek, Spinach and Courgette Kugel
Yield: Serves Six to Eight
Ingredients: salt and ground black pepper; 1 courgette (zucchini), coarsely grated; 1 baking potato; 500 g/1¼ lb spinach, washed; 90 ml/6 tbsp olive oil; 2 large leeks, thinly sliced; 3 garlic cloves, chopped; 3 spring onions (scallions), chopped or thinly sliced; 15–30 ml/1–2 tbsp chopped fresh dill, plus extra to garnish; 1–2 pinches of ground turmeric; about 45 ml/3 tbsp medium matzo meal; lemon wedges, to serve; 3 eggs, lightly beaten

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Fresh dill, spring onions and garlic give their flavours to the greens of leeks, Spinach and courgettes in this crisp Sephardic Kugel. Both Persian and Turkish Jews favour leeks at Pesach, probably because the young, tender leeks are fresh in the garden.

Ingredients

90 ml/6 tbsp olive oil
2 large leeks, thinly sliced

Method

Preheat the oven to 200°C/400°F/Gas 6. Heat half the oil in a pan, add the leeks and fry until just tender. Remove from the heat.
Cook the spinach in only the water that clings to it after washing until just tender. Drain and, when cool enough to handl

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Leek, Spinach and Courgette Kugel

Ingredients

Method

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