Have never heard of this stuff!! Or seen it!! But this farfel is available on line http://www.lvglattkosher.com/groceries/pasta/greenfield-s-old-style-farfel.html
Re: post 677: I was reading the ingredients on the box. Not a recipe. The farfel must have had some water added during production, when they break the matzoh into those small pieces and then its dried before packaging. They would have to mention that as an ingredient in the box, even if the water is now gone, since it was apparently added at some point. All matzo farfel (not farfal, its farfel) has liquid added to soften it. When I make stuffing, I use a mixture of chicken broth and a little apple juice to sweeten it, and then add the fruits and veggies. Yumm!!.
Yep that is is.
We make a chicken with a farfel stuffing. There’s also a favorite breakfast recipe with farfel:
Banana Matzo Farfel
1 medium banana peeled and cut in half
2 eggs
1/2 cup skim milk
1 tsp sugar
1/4 tsp ground cinnamon
1 ounce (about 1/2 cup) matzo farfel
2 tsp maple syrup
Preheat oven to 350 degrees F. Coat two 10-oz custard cups with nonstick spray (we actually just use butter).
In blender combine 1 banana half with eggs, milk, sugar, cinnamon and process until smooth about 1 minute; stir in matzo farfel. Dice remaining banana half; add to farfel mixture and stir to combine. Pour half of mixture into each custard cup; place cups on baking sheet and bake 20 to 25 minutes (until a knife in the center comes out clean). Serve each portion topped with 1 tsp syrup.
That looks yummy. I usually just make matzoh brei with the same ingredients I use for french toast.
I’m going to use the matzoh farfel (which is just broken pieces of matzoh) to make matzoh Brei for breakfast Saturday morning…yum! And serve it with real maple syrup (see other thread).
Was just going to say, that sounds like matzo brei with a banana!! Yum!
** crossposted
oops duplicate post
The banana matzo farfel ends up like a mini souffle and is creamier than matzo brei, plus it originally came from a Weight Watchers book so you can feel virtuous while you eat it. I’ve tried making matzo brei with farfel and it ends up somewhat mushy; you really have to fry it quite a bit to make it taste good. Broken pieces of matzo boards seem to stay sturdier.
Well, after reading the ingredients on the side of the matzo farfel box, it seems they must add water to the farfel pieces and then dry them, which seems odd, but I guess that makes them less dense than matzo pieces broken up.
The apricot kugel I post every year comes out like souffle and it is divine!
I made a brisket today…so easy and so delicious.
I’m hitting the stores again tomorrow…convinced that real farfel is someplace!!
Call ahead!
@thumper1 Some of the farfel manufacturer’s have changed the container and put it in those cylindrical cans rather than the “regular” rectangular boxes. I almost overlooked it when I first searched for it.
The brand I got last year came in cellophane sleeves like split peas. I also got it in a can…sort of like oatmeal.
This year, I just can’t find it! But I will!!
Ditto on the real maple syrup. Going to make my Mediterranean casserole, too.
I found it…Maneschevitz Toasted Barley Shaped enriched egg noodle. Ok…not Kosher for Passover…but perfect for Easter!
Nothing exciting planned for the meal but at least I made it safely through the hard boiled eggs today. (Long time readers might remember a few years back when a tidal wave of boiling water came back up out of the sink onto my thigh. All is well; no signs it ever happened.)
Otherwise homemade matzo ball soup, roast chicken with farfel stuffing, spinach onion souffle, roasted beets and carrots, and chocolate chip orange angel food cake with strawberries. And wine.
Time to bump this again - can you believe how late Passover is this year?! Just picked up a five pack of Yehuda matzoh for $3.99 - such a deal!
Passover will be very very different this year. Last year everyone was in flux (we were packing to move to San Diego) but we still managed to put together a nice family seder for all. So happy we did because we didn’t know it would be the last one with Mom, who passed away right after we moved here last May. And DS is still back in Chicagoland where he works, as are brother and SIL. Niece in college; nephew working in NY.
This year DH and I will be the only ones sitting at the table but we are going to teleseder (as DS calls it) with him and my brother via Skype, at least up to the meal. SIL will be visiting niece at a sorority mother-daughter weekend and attending Hillel seders there. Second night we’ll attend the community seder at our new synagogue.
This will be the smallest pot of matzoh ball soup I’ve ever made (not to mention the least number of hard boiled eggs). Not only is it just the two of us, but it’s too warm to really appreciate the soup! We’re not sure if we’ll find all the usual items that we were spoiled with in Illinois. Not to mention the wine - rip off California!
In terms of recipes, I’m going to be hunting for ways to use our Meyer lemons right off the tree. 
I don’t have my assignment yet but I will be searching this thread for something different in category I’m assigned.
We are probably 25-28 around the table this year and I’m losing sleep over the table arrangements. I considered moving the tables to the living room, but I don’t want to have to carry soup throughout the house. Although I think I can set a VERY intimate table (or 3) in the dining room, we will be very tight. Oh, we’re also hosting my S’s (very serious) GF’s family this year. Adding to the confusion, I’m heading to Europe with my mom this Tuesday returning on the 21st.
I can’t add a new recipe to this thread, but I’ve discovered that matzah balls freeze beautifully! That will make my 24 hour countdown to the Sedar on our return so much easier. I’ve already made gallons of chicken soup, brisket, chicken and macaroons. The matzah balls will be finished today and the necessary rental chairs/soup bowls/wine glasses have been ordered. Dessert will be sponge cake, fruit, whipped cream, flourless chocolate cake and macaroons. Any other easy ideas for baked goods that freeze well?
Sedar meal (after the hardboiled eggs/salt water, gefilte fish, chicken soup) will be brisket, chicken, roasted potatoes, sautéed haricot vets, Moroccan eggplant (friend is bringing), and easy spinach souffle. Pretty standard and boring, but predictable and mostly easy to make ahead. Said friend will do all the shopping for fruit/vegetables and last minute items before I get home, so all I have to do is set tables and cook the last minute items.
What possessed me to agree to the timing of this trip I have no idea…oh, yes I do - seeing the tulips in Holland is a bucket list item for my mom that never got crossed off while dad was alive…and the tulips bloom in mid-late April. I love a challenge…all will be fine!