Metz Matzo Kugel

• 1/2 cup melted butter or vegetable oil
• 6 sheets of matzo, broken up
• 6 large eggs
• 3 to 4 tablespoons matzo meal
• Salt and freshly ground pepper to taste
• 1/4 cup chopped parsley

1. Preheat the oven to 350 degrees, and grease a 6-cup heavy souffle dish or casserole with some of the butter or oil.
2. Dip the matzo in warm water, let sit a minute or so, drain, and pat dry.
3. Beat the eggs in a large bowl.
4. Add the matzo, all but 2 tablespoons of the remaining butter or vegetable oil, the matzo meal, salt and freshly ground pepper to taste, and the parsley.
5. Stir until the ingredients are just mixed together, and then pour them into the prepared pan.
6. Smear the top with the remaining butter or vegetable oil, and bake, uncovered, for 50 minutes to an hour.
7. Serve with horseradish sauce (see page 158) or a compote as a garnish, and with vegetables.

butter, matzo, eggs, matzo meal, salt, parsley

Taken from www.epicurious.com/recipes/food/views/metz-matzo-kugel-374036 (may not work)