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Bobby’s Heavenly Farfel

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Bobby’s Heavenly Farfel
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Wheat - Gluten - Egg
40 Minutes
Diets
- Vegetarian - Pescatarian

Submitted by Maidel Knaidle   My grandmother used to make this farfel quite frequently for Shabbos, and it always left her house smelling great, and our tummies very satisfied. This is a great Friday night or yom tov side dish, and works well as a weeknight supper too, paired with chicken or fish. It is basic and wholesome, yet a hit with children and adults of all ages.

Ingredients

Bobby’s Heavenly Farfel

  • 1 (12-ounce) package farfel

  • oil, for sauteing

  • 2 onions, diced

  • 8 ounces sliced mushrooms, canned or fresh

  • 5 cups boiling water

  • 2 teaspoons salt

  • 1/4 teaspoon pepper

Directions

Prepare Bobby’s Heavenly Farfel

1.

Sauté onions until brown. Pour in mushrooms and stir a little bit. Add farfel and stir at one-minute intervals until brown. Add boiling water, or add five cups of cold water and bring to a boil. Add salt and pepper.

2.

Lower flame and simmer while covered, stirring occasionally until all water is absorbed (approximately 20-30 minutes).

Recipe tags

classic Jewish food egg noodles farfel Hungarian Maidel Knaidle mushrooms noodles pasta quick-and-easy Shabbos super easy traditional
Bobby’s Heavenly Farfel

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