Somehow I always forget about farfel, then bingo—something jogs my memory when I’m wondering which starchy side to serve with a Shabbos meal and I remember farfel. I don’t know why that should be, because farfel is delicious and should be unforgettable, especially when well-prepared! Perhaps it’s because we eat pasta all the time during the week so it slips my mind to make it for Shabbos in the form of farfel.
Whatever the reason, my family is always happy with the results of the following kugel recipe, and yes: surprised. Because then I forget about farfel again, sometimes for month, and as a result, they forget about it, too. The hope is that typing and publishing this recipe here will cement the memory in my head for a good long while. Because this Jewish short pasta is nothing short of fabulous.
Yield: 8 servings
- 3 tablespoons schmaltz or vegetable oil
- 1 large onion, finely chopped
- 2 cups finely chopped mushrooms
- 1 teaspoon lemon juice
- 2 cups dry toasted farfel bits
- 1 cup chopped grieben (cracklings left in strainer after making schmaltz)
- 3 cups hot chicken stock
- 1 ¼ teaspoons salt
- ½ teaspoon ground black pepper
- Heat the schmaltz or oil in a large pot. Add onions and mushrooms and sauté for five minutes. Add lemon juice, farfel, and grieben, and simmer for five minutes, stirring well to combine.
- Add salt and pepper to stock and stir to dissolve. Pour the mixture slowly over the farfel mixture. Cook covered, over low heat, until most of the liquid is absorbed, about 7 minutes. (Alternatively, you can turn the farfel mixture into a small, 2-quart, greased casserole dish and bake in a preheated 325° F oven for 25 minutes.)