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Dairy
Easy
20 Minutes
Diets 
“Chiffonade” is a French term which means “rags.”
2 cups Manischewitz Matzo Farfel
1 cup vegetable broth
1 small onion, chopped
1 -2 tablespoons Tuscanini Extra-Virgin Olive Oil, plus more for serving
1/4 pound Ta’amti Feta Cheese or other Greek-style feta, crumbled
1/4 cup fresh basil, in a chiffonade
1/2 cup grape tomatoes, sliced in half
juice of 1 large lemon
fresh cracked black pepper
In a pan over high heat, sauté onion in olive oil until slightly browned, about five minutes.
Reduce heat to medium and add Manischewitz Matzo Farfel. Sauté the farfel until it is coated with oil and a bit toasty.
Pour in vegetable broth and continue to cook, stirring occasionally until water is absorbed.
After about five minutes the farfel will retain a bit of a bite, but you can cook it longer if you prefer a softer consistency.
Transfer farfel to a large bowl and toss with feta, basil, tomatoes and lemon juice.
Drizzle with additional olive oil and finish with fresh cracked black pepper just before serving.
Stack the leaves and roll them into a tight cigar shape.
Slice crosswise into thin strips.
Fluff the strips to separate them.
Photography and Styling by Tamar Teitelbaum
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