Passover Matzo Farfel Recipes

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MATZO FARFEL



Matzo Farfel image

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

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

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.

PASSOVER MATZO FARFEL STUFFING RECIPE - (3.3/5)



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

Provided by darylsueb

Number Of Ingredients 8

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

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.

TOASTED MATZAH FARFEL FOR SOUP (PASSOVER)



Toasted Matzah Farfel for Soup (Passover) image

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

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

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

MUSHROOM ONION MATZO KUGEL



Mushroom Onion Matzo Kugel image

Makes a nice savory side dish!

Provided by NIBLETS

Categories     Side Dish

Yield 4

Number Of Ingredients 7

3 cups matzo farfel
2 onions, chopped
1 pound mushrooms, chopped
2 tablespoons vegetable oil
salt and pepper to taste
1 pinch garlic powder
1 teaspoon dried dill weed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
  • Place farfel in a colander and pour boiling water over it.
  • In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 49 g, Fat 7.3 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 8.5 mg, Sugar 5.9 g

PASSOVER MATZO STUFFING



Passover Matzo Stuffing image

I've never been able to find a matzo stuffing my family enjoyed so I decided to omit the Ritz crackers and cornbread from my Thanksgiving stuffing, Recipe #78109, and replace them with matzo. The result was delicious and tastes exactly like the original recipe.

Provided by dojemi

Categories     Low Cholesterol

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 (12 -14 ounce) box matzos
3 large onions, sliced thin
oil, enough to saute' onions
1 (14 1/2 ounce) can chicken broth
1 teaspoon sugar
1 carrot, peeled and grated
1 apple, peeled and grated
pepper, to taste
1/2 teaspoon poultry seasoning
onion powder
garlic powder

Steps:

  • Crush matzah.
  • Saute' onions in oil till transparent.
  • Add carrots and apples and cook till the are softened.
  • Add remaining ingredients.
  • Mix together and taste for seasoning.
  • If too dry you can moisten with a bit more broth or water.
  • Stuff turkey loosely.
  • Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
  • When basting turkey, add some of the juices to any stuffing cooked outside the bird.

Nutrition Facts : Calories 144, Fat 0.7, SaturatedFat 0.1, Sodium 120.6, Carbohydrate 30.3, Fiber 1.8, Sugar 3.6, Protein 4

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