1. Preheat oven to 350ºF. Grease 13 x 9 baking dish. Reserve 60 ml (1/4 cup) matzo farfel for topping. In large bowl, combine remaining farfel and 375 ml (1 1/2 cups) warm water; set aside. Drain peaches; cut each slice into 3 or 4 pieces; slice dates. Reserve 125 ml (1/2 cup) peaches and 60 ml (1/4 cup) dates for topping.

 

2. Melt 125 ml (1/2 cup) butter and pour into bowl. With wire whisk, beat in eggs, nutmeg and 125 ml (1/2 cup) sugar. Stir in yogurt, cottage cheese, craisins and remaining peaches and dates. Fold in soaked farfel just until well blended. Pour mixture into casserole; sprinkle with reserved peaches and dates.

 

3. For topping, in same small saucepan, melt 30 ml (2 tablespoons) butter, remove from heat. Into butter, stir chopped walnuts, cinnamon, 1 tablespoon sugar and reserved farfel. Evenly sprinkle mixture over kugel. Bake 40 to 45 minutes until kugel is slightly puffed and set.

 

Makes 16 servings.