Matzah Farfel

Makes: 6 servings

Farfel is most prevalent in Ashkenazi Jewish cuisine. It consists of an egg noodle dough which may be cut or grated for use in soups, or served as a side dish. Farfel is also eaten on Rosh HaShanah as a “siman,” or symbol, because the word farfel sounds like the Yiddish word farfallen, which means “fallen,” and it is said that, “this year, our enemies should be farfallen.”

ingredients

2 large onions
1/4 cup margarine
3 1/2 cups matzah farfel
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
2 1/2 cups boiling water or chicken broth

directions

1
Mince the onions.
2
In a large pan or skillet, melt the margarine and saute the onions until tender.
3
Add the matzah farfel and stir until lightly browned.
4
In a large bowl, combine the seasoning with the boiling water.
5
Add slowly to the skillet and cook over low heat, stirring frequently until all the liquid is absorbed.
6
Serve as a side dish with meat or poultry.

notes

The character of this savory side dish can be altered by stirring in one-quarter pound of minced liver. Any kind of liver can be used, even leftover chopped liver.

Source: The Complete Passover Cookbook