Farfel recipe
information
Farfel is most prevalent in Jewish cuisine, where it is a seasonal item used in Passover dishes. In this form, farfel simply consists of matzo broken up by any means into small pieces, and used as a bread substitute in various recipes
ingredients
1/2 tsp spoon salt
ground pepper
1 cup (100 g) 4 oz plain flour (All purpose)
1 egg
ground pepper
1 cup (100 g) 4 oz plain flour (All purpose)
1 egg
method
1. Beat the egg until liquid, and season with salt and pepper.
2. Add enough flour to make a stiff dough.
3. Put to one side until hard, then grate into coarse shreds.
4. Cook in boiling salted water for 5 minutes, then drain thoroughly.
5. Sprinkle into thin soups or serve with vegetables and grated cheese.
Note Farfel can be stored uncooked and used as required.
2. Add enough flour to make a stiff dough.
3. Put to one side until hard, then grate into coarse shreds.
4. Cook in boiling salted water for 5 minutes, then drain thoroughly.
5. Sprinkle into thin soups or serve with vegetables and grated cheese.
Note Farfel can be stored uncooked and used as required.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
