As a new minister, last Sunday was my first Easter/Passover/Spring holiday service and I couldn’t be more grateful to have spent it with you. I was asked by a number of people to share my mother’s recipe for kigelach (Peace-over popovers). It was actually passed down from my great-great Aunt Chilly who brought it from Europe and prepared them for us up until her death at 104 years old!

I also talked about sacred time in my sermon, and I’d like to share some things I do to make sure worship time is sacred for me. I get up and get a cup of coffee with oat milk each morning. On Sunday’s, whether I go into worship or remain on Zoom, I prepare this cup, instead, with real cream and sometimes even walk to Whole Foods to get a bulletproof cup. It sets the day apart for me. I also make sure I am supremely comfortable as I watch but also in a position where I can focus and meditate. For me, that is usually outside on our comfortable porch chairs because sitting outside was something I could rarely do in Michigan. Finally, if I need to be cooking or doing something else in the morning, I will turn the service on in the background with the video off so as not to distract with my actions. Even hearing it in the background on busy mornings, propels the day forward in a positive manner. Please feel free to use my practices or to devise your own traditions. For me, at least, the intentionality makes the service so much more meaningful.

Great-great Aunt Chilly’s Passover Kigelach (she spelled it “Kigala”) Recipe:


  • 2 cups matzo farfel
  • 2 cups water
  • 4 eggs, well beaten (*I think this is key for the final texture)
  • 2 tbsp. matzo meal
  • 1 tsp. salt (*note, if you double the recipe, no need to double the salt)
  • 2 tbsp. vegetable oil


Pour 2 cups water over 2 cups matzo farfel. Soak for 5 minutes. Do not drain water.

In a separate bowl, mix together 4 well-beaten eggs, 2 tbsp. matzo meal, 1 tsp. salt, and 2 tbsp. vegetable oil. Pour mixture over matzo farfel and stir.

Fill sprayed or oiled muffin tins ¾ full. Bake at 400 degrees for 40 minutes.

Turn hot kigelach over onto waxed paper or a towel. Let cool.

Enjoy plain, with butter, jam, or however you choose!

– Joshua Lewis Berg