Foregoing leavened breads and other products during Passover provides plenty of room for creativity when it comes to cooking, and this farfel recipe is no exception. Savory and substantial, it’s a delicious way to honor tradition.
- 4 large eggs
- 12 oz. (1 box) matzo farfel, or 12 matzahs broken into 1” pieces
- 6 Tbsp. unsalted butter (or olive oil)
- 2 shallots
- 1 clove garlic
- 2 cups mixed wild mushrooms
- 1 bunch leeks (about 2 cups)
- 4 cups vegetable stock
- Preheat oven to 350°.
- Dice shallots and garlic.
- Clean and slice mushrooms and leeks thoroughly.
- In a large bowl, stir together the eggs and farfel.
- Spread out on sheet pan lined with parchment and bake for 10 minutes until dried.
- In a pan, heat ½ of the butter or oil over medium heat and sauté shallots and garlic until soft and fragrant.
- Add leeks and continue cooking for 15 minutes.
- Add the rest of the butter to another pan on high heat, and cook mushrooms for about 4 minutes.
- Combine leeks, shallots and garlic and mushrooms in a large bowl.
- Add farfel and half of the stock to the mixture and stir. Add the rest of the stock slowly. Pour mixture into a buttered or oiled casserole dish and bake for 20 minutes or until lightly crispy on top.