Best Farfel Recipes

MATZO FARFEL

Steps:

• Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.

PASSOVER MATZO FARFEL STUFFING RECIPE - (3.3/5)

Steps:

• Saute all of the vegetables in oil. Combine farfel and soup and stir. Add eggs. Stir. Add all other ingredients. Place in a 13 X 11" Pammed pan. Cook for 1 hour, uncovered.

FARFEL WITH MUSHROOMS FROM ARTIE'S DELI

Steps:

• Preheat oven to 350 degrees. In a medium skillet, heat 2 tablespoons oil over medium-low heat. Add onions, and cook, stirring frequently, until soft and caramelized, 30 to 45 minutes.
• In a medium saucepan, bring chicken stock just to a simmer over medium heat. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add farfel, and cook, stirring, until toasted and golden brown, about 5 minutes. Transfer to a small roasting pan, and add hot stock. Place in oven, and bake until the liquid is absorbed, about 20 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in a large skillet; add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
• Remove farfel from oven, fluff with a fork, and stir in onions and mushrooms. Return to oven, and cook just until heated through, about 5 minutes more. Season with salt and pepper. Serve.

CHOCOLATE MATZO FARFEL HAYSTACKS

Steps:

• In a 350-degree oven, toast the matzo farfel for 5 minutes to crisp up. In a completely dry bowl or double boiler set over barely simmering water, melt the chocolate. Mix in the farfel, coconut, peanuts and dried fruit. Form 1-inch haystacks of the mixture on a parchment lined cookie sheet and refrigerate for 1/2 hour to set. Serve chilled.

PASSOVER APPLE FARFEL KUGEL

Steps:

• Moisten farfel in a colander under water until just soft.
• Drain excess water. Set aside.
• Add sugar, cinnamon and salt to beaten eggs.
• Add melted butter and continue beating until well blended.
• Stir in farfel, walnuts, apples and raisins.
• Place mixture in a well greased 2 quart casserole.
• Bake at 350 degrees for 45 minutes or until lightly browned.

APPLE-CINNAMON FARFEL KUGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray.
• In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.
• Bake at 375 degrees F (190 degrees C) for 45 minutes.

MATZO FARFEL KUGEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9-inch square baking pan.
• Melt shortening in a skillet over medium heat. Add onions and celery and saute until soft, about 5 minutes. Add matzo farfel and toast lightly, about 2 minutes.
• Whisk water, chicken broth, eggs, paprika, salt, and pepper together in a bowl. Add to the matzo mixture and stir until well combined. Transfer to the prepared pan.
• Bake in the preheated oven until brown and firm, 35 to 45 minutes.

SAVORY ROSEMARY GARLIC FARFEL KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Soak matzo farfel in boiling water in a bowl for 5 minutes; drain and transfer to a large bowl.
• Heat olive oil in a large skillet over medium heat and cook and stir mushrooms, onions, rosemary, garlic, and salt until onions are soft and translucent, 5 to 8 minutes. Stir mushroom mixture into moistened farfel and mix in beaten eggs. Pour farfel mixture into prepared baking dish.
• Bake in the preheated oven until set and top is lightly browned, about 1 hour.

WILD MUSHROOM AND WILD LEEK FARFEL KUGEL

Steps:

• In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty.
• In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms.
• Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve.

INCREDIBLE MATZO FARFEL STUFFING

Steps:

• Preheat oven to 350.
• Saute onions in butter or olive oil on medium-low heat until translucent (about 5-6 minutes).
• Add mushrooms, saute until mushrooms soften a bit (about 3-4 minutes). Mix in turmeric and cumin. Saute a few more minutes until mushrooms look totally soft.
• Pour farfel into a large bowl. Toss in mushroom mixture with farfel. Add salt, fresh oregano and enough broth to moisten farfel, but not enough to make too soggy.
• Put entire mixture into a loaf pan . Bake for about 15 minutes in oven, turn heat to broil, then set under broiler for about 1-2 minutes to let top brown a bit (but watch carefully so you don't burn to top).

MATZO FARFEL APPLE KUGEL

Steps:

• Preheat the oven to 350degF.
• Lightly grease a 1qt baking dish with butter/spread.
• Combine farfel with 2 eggs. Place in heavy skillet and toast over low heat, stirring all the time, until farfel is golden brown and the pieces are separate.
• Beat the 2 egg whites with the sugar, salt, and 3 tbsp butter. Add the farfel and 1/2 cup of water.
• Line the bottom of the prepared baking dish with half of the apple slices and sprinkle with lemon juice.
• Add the matzo farfel mixture.
• Top with remaining apple slices, sprinkle with nuts, and pour on the remaining butter.
• Bake for 30min.

MATZO FARFEL STUFFING

Steps:

• Saute mushrooms in grape juice.
• add onion, celery, and suate until onions are softened. Add farfel. Combine seasing, eggs, & soup into farfel mixture. Add boiling water and set aside until liquid is absorbed. Place in a lightly greased pan. Bake at 350 for 30 minutes.

MATZO FARFEL KUGEL

Steps:

• Preheat oven to 350°F
• Beat 2 eggs in a bowl. Toss with farfel. Melt butter or chicken fat in a skillet. Cook farfel over low heat, stirring often, until golden brown. Remove from heat and let cool 10 minutes.
• Beat remaining 2 eggs with sugar, cinnamon, salt, vanilla, lemon juice, and grated apple. Stir in cooked farfel, diced apple, and raisins.
• Spray 4 of 6 wells in a jumbo muffin tin with non-stick spray. Divide mixture between the muffin wells (if there is a lot of thin liquid in the bottom of the bowl, leave it behind). Bake in preheated oven 30 minute Let cool 10 min in pan, then run a knife around the inside of each well then turn out. Serve hot or cold.

MUSHROOM FARFEL

Steps:

• In saucepan, bring broth to a boil.
• Add farfel (egg barley), cover, and reduce heat to simmer 10 minutes or until cooked.
• Meanwhile, spray lg skillet with cooking spray and saute leek and mushrooms over med heat for 3-4 mins.
• Add frozen veggies, thyme and cooked farfel.
• Stir and heat through.

VEGETABLE FARFEL KUGEL RECIPE - (3.6/5)

Steps:

• Preheat the oven to 375°F. Grease 9x13-inch baking dish. In a large, nonstick skillet, sauté the fresh vegetables in oil for 3 to 5 minutes. Add drained spinach. Pour boiling water over farfel, in a strainer, to moisten. Add farfel, vegetables, salt, pepper, and nuts. Cool. Beat egg whites until stiff and fold into the farfel mixture. Sprinkle with paprika. Put mixture into baking dish. Bake 45 minutes or until browned.

EGG "BARLEY": FARFEL

Steps:

• Roll out pasta dough 1/4-inch thick. With a pizza wheel and ruler, cut into 1/4-inch strips. Let the pasta dry a little, and then cut it into 1/4-inch squares with a knife. Boil until tender. Drain.
• In a saute pan, heat the olive oil. Brown the onions, then add the garlic, carrots, parsnip, and mushrooms. Cook until barely tender. Add the pasta and heat through.
• Put the flour in a mixing bowl, and make a well in the center. Mix in the rest of the ingredients to form a soft dough. Knead until elastic. Form into a disk and wrap with plastic. Refrigerate for 1 hour to relax.

ASPARAGUS AND CARAMELIZED ONION MATZOH FARFEL

Steps:

• Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
• Add the white parts of the scallions and cook for 5 minutes.
• Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
• Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
• When it returns to a boil, add the asparagus and blanch for 1 minute.
• Drain and refresh in ice water.
• When asparagus is cool, drain and add to onion mixture.
• Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
• Stir in the vegetables and half the stock.
• Continue to stir until the liquid is absorbed.
• Add the remaining stock and cook until just juicy.
• Season to taste with salt and pepper.
• Serve immediately.

VEGETABLE AND FARFEL KUGEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
• Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
• Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
• Cover and bake in the preheated oven for 30 to 45 minutes.

RAISIN FARFEL KUGEL (PASSOVER FRIENDLY)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x8 inch baking dish.
• Soak farfel in water 10 minutes. Drain.
• Add beaten eggs into the bowl of farfel, and let stand 10 minutes.
• Stir in raisins, salt, sugar, cinnamon, and butter.
• Transfer mixture to prepared dish.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

VEAL BREAST WITH FARFEL STUFFING

Steps:

• In a large skillet, saute celery and onion in chicken fat until tender. Add farfel; cook and stir over medium heat until lightly browned. Stir in the parsley. , Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture. Cook over low heat until liquid is absorbed, stirring occasionally. , Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string. Place in a greased shallow roasting pan. Brush veal with oil. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160° for veal and 165° for stuffing, basting occasionally. Let stand for 10 minutes before slicing.