I know its early for Passover talk .. but I have been trying to find this recipe for over a year now!
I am trying to create a Passover dish for my girlfriend this year. The year I spent Passover at her aunts house, her grandmother made what they told me was "matzoh farfel" .. but now I have learned that phrase just means the crumbled matzoh.
The dish looked like it was sauteed softened matzoh, primarily with mushrooms, but possibly other odds and ends for flavorings (this was 6 years ago I last had it).
Does this dish sound familiar to anyone else?
1 lb farfel
5 cups boiling water
2-3 packets G.Washington Broth (dry broth)
sauteed onions, lots
Beat eggs, mix with farfel, dry out in oven stirring frequently, really dry. I put it in throw away roasting pan. Combine water and farfel, broth and cook on low til water absorbed, I do it in the pan in the oven, but can be done on top of the stove, takes about an hour, may have to add water. I then add a lot of sauteed onions and can add sauteed mushrooms. Season to taste. Cook for a while longer. I freeze it and then rewarm it. The top gets a little crusty, but when you mix it up it's like rice. We put the gravy from brisket on it and it's delicious. Enjoy, if you have any other questions let meknow.
It sounds like a farfel kugel my great-aunt used to make. I'll see if I can dig up the recipe for you, but it's basically beaten egg combined with the farfel, plus sauteed onions and celery, and broiled chicken livers chopped into tiny bits (or you could use mushrooms, if you don't like the liver taste. I've done it both ways.) Season with salt, pepper, and paprika. I usually bake it in oiled muffin cups, but you could do it in an oiled glass baking dish just as well.
i chuckled when I saw your post because almost every year my kids and/or husband buy a box of "matzo farfel" thinking they are doing me a favor at Passover time. You are correct, matzo farfel is just crumbled up matzo and is not a unique product. The recipe I make for Passover is essentially the same recipe I use for egg farfel:
2 large yellow onions, diced
2-3 T EVOO or canola oil or if your cholesterol is excellent, schmaltz
1 T chopped garlic
16 oz. sliced mushrooms or combo of shitake, portobello & cremini
2 cups egg farfel or 4 cups crumbled matzo farfel
3-4 cups hot boiling chicken or beef stock
salt & pepper to taste
Saute onions & mushrooms till soft in oil. Add garlic and farfel, brown well. Add s&p and stock, cover, simmer 20-30 min, stirring often.
Optional additions: chopped peppers, zuchinni, eggplant, summer squash
Many kosher cookbooks and kosher websites have a variety of matzah farfel kugel (or farfel stuffing) recipes for Pesach. My personal favorite is one I found in a Joan Nathan cookbook. Key is to use both enough fat AND enough liquid - usually chicken stock. I am away from home so I can't post recipes, but search under the terms provided and you should find plenty.
Here's the Joan Nathan recipe...A simple Google search....
FARFEL AND MUSHROOMS
(Adapted from "Jewish Cooking in America")
3 onions, chopped
3 tablespoons vegetable oil
1/2 pound mushrooms, sliced
1/2 pound matzo farfel
2 cups chicken broth or water
Salt and freshly ground pepper to taste
2 tablespoons chopped parsley
1. Sauté the onions in 2 tablespoons of the vegetable oil until the onions are golden. Remove, add the mushrooms, and cook them over medium high heat, stirring, until they are firm but tender.
2. In a separate 2-quart pot with a cover, sauté the farfel for a minute or two in the remaining tablespoon of oil. Add the chicken broth or water and salt and pepper. Bring to a boil and then simmer, covered, for about 10 minutes or until the farfel is cooked.
3. Drain the farfel and add to the onions and mushrooms. Adjust the seasoning, sprinkle with the parsley, and serve as a side or main dish.