Passover Matzo Farfel Recipes

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TOASTED MATZAH FARFEL FOR SOUP (PASSOVER)

Great recipe to top off your soup. This recipe makes approximately 3 cups or more. Baking time is 'very approximate'.........keep checking to be sure not to over bake.

Provided by dojemi

Categories     < 30 Mins

Time 25m

Yield 3 cups

Number Of Ingredients 5



Toasted Matzah Farfel for Soup (Passover) image

Steps:

  • Combine eggs, salt and oil and then mix with farfel.
  • Spread in a flat baking pan separating farfel as much as possible.
  • Bake at 350 degrees until farfel is golden brown, Stir and separate and turn the farfel frequently. Do not over bake.
  • Once the farfel has cooled, separate again and then store in airtight container.

Nutrition Facts : Calories 274.1, Fat 28.4, SaturatedFat 4.9, Cholesterol 259.3, Sodium 902.7, Carbohydrate 0.7, Sugar 0.2, Protein 4.5

3 cups matzo farfel
1 egg (whole)
3 egg yolks
1 1/2 teaspoons kosher salt
5 tablespoons oil

MATZO FARFEL KUGEL

I wanted something to use up some matzo farfel, and I wanted a matzo kugel for my Passover dinner, so I cobbled this version together.

Provided by DrGaellon

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Matzo Farfel Kugel image

Steps:

  • Preheat oven to 350°F
  • Beat 2 eggs in a bowl. Toss with farfel. Melt butter or chicken fat in a skillet. Cook farfel over low heat, stirring often, until golden brown. Remove from heat and let cool 10 minutes.
  • Beat remaining 2 eggs with sugar, cinnamon, salt, vanilla, lemon juice, and grated apple. Stir in cooked farfel, diced apple, and raisins.
  • Spray 4 of 6 wells in a jumbo muffin tin with non-stick spray. Divide mixture between the muffin wells (if there is a lot of thin liquid in the bottom of the bowl, leave it behind). Bake in preheated oven 30 minute Let cool 10 min in pan, then run a knife around the inside of each well then turn out. Serve hot or cold.

Nutrition Facts : Calories 253.5, Fat 13.5, SaturatedFat 7.1, Cholesterol 208.9, Sodium 439.5, Carbohydrate 27.6, Fiber 2.1, Sugar 22.9, Protein 6.8

4 eggs, divided
2 cups matzo farfel
3 tablespoons butter or 3 tablespoons chicken fat
1/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon juice
1 apple, half grated, half diced
1/4 cup raisins

PASSOVER MATZO FARFEL STUFFING RECIPE - (3.3/5)

Provided by darylsueb

Number Of Ingredients 8



Passover Matzo Farfel Stuffing Recipe - (3.3/5) image

Steps:

  • Saute all of the vegetables in oil. Combine farfel and soup and stir. Add eggs. Stir. Add all other ingredients. Place in a 13 X 11" Pammed pan. Cook for 1 hour, uncovered.

1 pound box matzo farfel
6 eggs
1 pound fresh mushrooms, sliced
6 sticks celery, diced
3 large onions, diced
2 cans clear chicken soup, or vegetable broth
Salt, pepper and garlic powder to taste
Vegetable oil for sauteing

MATZO FARFEL

This quick dinner side dish made with matzo has a humble look but a rich flavor, thanks to duck fat. Serve with roast meats.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 9



Matzo Farfel image

Steps:

  • Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.

6 tablespoons duck fat or chicken fat (or vegetable shortening)
1 cup finely chopped onion
1 cup finely chopped celery
2 large eggs
1 can (14 1/2 ounces) chicken broth
2 teaspoons paprika
1/2 teaspoon pepper
2 1/4 teaspoons coarse salt
3 1/2 cups matzo farfel

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