Matzoh Farfel

I finally have the right recipe, right technique, the right whatever to make a a matzoh farfel that everyone loved! My very good friend came to the rescue when I got sick and couldn't cook a thing, had to cancel holiday dinner for 28 people. After this I am never going back to that bland, mush of a farfel pudding I always ended up making. Normally when I make it it's like a casserole, you cut it into squares. It's good, not the greatest. This was so good. Light and moist, great flavor. Really good. And grandma didn't seem to be bothered by the extra load of pepper! This is our new favorite.

Thanks to Susan, Larry and Cindy. A terrific family and a delicious family recipe!

Matzoh Farfel with Mushrooms and Onions

Source: Susan, Larry and Cindy

Printable Recipe

1 box matzoh farfel

1 1/2 lbs onions chopped, more or less

12 – 16 oz sliced mushrooms, more or less

2 cans chicken stock, more or less

2 eggs beaten with a little water

paprika

salt and pepper, to taste

Heat a large skillet with a little vegetable oil. Saute the onions until golden brown. Then saute the mushrooms until soft. Salt and pepper to taste.

Preheat oven to 350° F.

Toss matzoh farfel with salt, pepper and paprika; set aside. Season the egg with salt, pepper and paprika. Heat large skillet with about 1/2 inch of vegetable oil. Mix egg and dry farfel well. Add egg/farfel mixture to pan a little at time, stirring constantly until lightly browned. Slowly add chicken broth one ladle at a time. This is the tricky part. You want the farfel moist but not too soft. You may use all the broth or not, it depends.

Mix farfel with the seasoned mushroom and onions and bake at 350° F for about 15-20 minutes. This will also help to dry the farfel.

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