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Parve
Easy
1 Hour, 10 Minutes
Diets 
A timeless Ashkenazi side dish, Classic Farfel offers comforting, homey flavors that beautifully complement any Shabbos table or festive meal. Made with golden-browned farfel tossed in oil and baked in a savory broth, this recipe is both effortless and deeply satisfying. Whether you’re serving it beside roast chicken, hearty stews, or fluffy kugels, Classic Farfel is the kind of simple-yet-meaningful side that brings back memories of bubbe’s kitchen. I make it all the time. It’s easy to prepare, freezer-friendly, and just as delicious reheated—perfect for busy families and weekly Shabbos dinners.
2 cups farfel
1/4 cup oil
4 cups water
1 and 1/4 teaspoons Gefen Salt
1/4 teaspoon Gefen Garlic Powder
dash of Gefen Black Pepper
Preheat oven to 400 degrees Fahrenheit.
Put farfel and oil in a pan. Put in oven uncovered for 10 minutes so it browns a little.
Remove from oven and add remaining ingredients.
Return to the oven for about 45 minutes.
If it looks watery, put it back in the oven for about 10 minutes. It should be somewhat watery and not too dry when it comes out of the oven because it will absorb the liquid as it cools.
Sponsored by Gefen
Food Styling and Photography by @mendelrossphotography
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