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No Pesach is complete without this farfel. It’s kind of like the grand finale!
oil, for sautéing
2 medium onions, chopped
2 pounds (1 kilogram) mushrooms, sliced (use button mushrooms or a combination of mushrooms like shiitake and portabella)
2 cups matzah farfel, such as Manischewitz Whole Grain Matzo Farfel
1/2 cup Manischewitz Chicken Broth or other chicken soup
1 teaspoon kosher salt
1/8 teaspoon pepper
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
5 stalks celery, sliced thinly
Heat oil for sautéing in a large frying pan over medium heat. Add chopped onions and sauté till golden, stirring constantly, about five minutes.
Add the mushrooms and sauté an additional five minutes.
Add the farfel, chicken soup, garlic and seasonings and sauté five minutes until liquid is absorbed.
Add celery, and cook another five minutes.
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Which farfel? Hi! This recipe calls for matzo farfel. Is it okay to use regular farfel and if so, do the directions change? Thanks.
I would try it with orzo or regular farfel. Watch the water. If you need to drain at the end you can.