Farfel
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Farfel (Yiddish: פֿאַרפֿל, farfl; from Middle High German varveln) are small pellet-shaped pasta. Farfel is most prevalent in Ashkenazi Jewish cuisine. It consists of an egg noodle dough which may be cut or grated for use in soups, or served as a side dish. In the United States, it can also be found pre-packaged as egg barley.[1]
Farfel is mainly used in soups or served as a side dish, usually as a kugel, or prepared as a pilaf. Particularly among Hassidic Jews, farfel is served as a side dish on the night of the Sabbath, in accordance with a custom instituted by the Baal Shem Tov, the founder of Hasidism.
Farfel is not related to the similar-sounding falafel and farfalle.
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[edit] Matzo farfel
During the Jewish holiday of Passover, when dietary laws pertaining to grains are observed, "matzo farfel" takes the place of the egg noodle version. Matzo farfel is simply matzo broken into small pieces.
[edit] See also
[edit] References
- ^ Nathan, Joan. Jewish Cooking in America, Knopf: New York. 1994 (Pp. 286-87)
[edit] External links
- The Cook's Thesaurus: Crumbs (8th photo)
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