Makes a nice savory side dish!

Gallery

Recipe Summary

Servings:
4
Yield:
4 side dish servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.

    Advertisement
  • Place farfel in a colander and pour boiling water over it.

  • In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.

  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts

292 calories; protein 9.2g; carbohydrates 49g; fat 7.3g; sodium 8.5mg. Full Nutrition
Advertisement

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/24/2005
i modified this recipe after reading the reviews. i used one box of matzo, crumbled. i added one lb sliced and sauteed mushrooms and two diced onions, also sauteed in butter (can use margerine). I added one "box" of chicken broth heated(since others said the taste was disappointing). i let this cool and added 3 beaten eggs (to hold it together). i added about 1 teaspoon of thyme and salt and pepper (to taste) i baked this covered in a greased 9x13 inch pyrex casserole at 325 (COVERED) for one hour. there was one very small square left after the seder! Read More
(103)

Most helpful critical review

Rating: 3 stars
04/16/2003
Very simple to put together, but in the end it was a very simple taste. Adding some more spices and seasonings will certainly liven this dish up. Read More
(29)
15 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/24/2005
i modified this recipe after reading the reviews. i used one box of matzo, crumbled. i added one lb sliced and sauteed mushrooms and two diced onions, also sauteed in butter (can use margerine). I added one "box" of chicken broth heated(since others said the taste was disappointing). i let this cool and added 3 beaten eggs (to hold it together). i added about 1 teaspoon of thyme and salt and pepper (to taste) i baked this covered in a greased 9x13 inch pyrex casserole at 325 (COVERED) for one hour. there was one very small square left after the seder! Read More
(103)
Rating: 5 stars
04/16/2003
I sauteed garlic with the onions and mushrooms and drained most of the liquid out before adding to the farfel. I also added 2 beaten eggs to the mixture before baking. The kugel was delicious!!! Read More
(33)
Rating: 3 stars
04/16/2003
Very simple to put together, but in the end it was a very simple taste. Adding some more spices and seasonings will certainly liven this dish up. Read More
(29)
Advertisement
Rating: 5 stars
04/11/2006
This is very delicious. It needs a lot of salt and pepper. Taste it before you bake it. I added two beaten eggs as someone had suggested. I think it is needed to hold it together. Made it in an 8 x 8 pan and baked it for 40 minutes. Read More
(14)
Rating: 5 stars
04/12/2003
This was was not only delicious for our seder but would make a great stuffing for turkey or chicken. Read More
(12)
Rating: 5 stars
04/06/2010
I prepared this dish for our community passover celebration for 116 people. I added more pepper and garlic than called for. It was served plain or with chicken gravy. There were many good raves and requests for the recipe. excellant recipe. Read More
(10)
Advertisement
Rating: 2 stars
04/07/2004
I was totally disappointed with this recipe. Too much dilland it didn't stay together after baking...The gravy from the brisket made it tolerable however I wouldn't make this again. Read More
(10)
Rating: 5 stars
04/13/2009
With modifications it was great. I added brocolli, extra garlic, salt, 1/2 of a boulion cube. Read More
(7)
Rating: 4 stars
04/20/2009
I made this recipe into a pilaf instead of a kugel. I sauteed the onions and mushrooms and some garlic on the stove top, add the softened matzo farfel, added about 1/4 cup of water with chicken soup seasoning, salt and pepper, once the pilaf cooked a bit I added freshly chopped basil and parsley and one beaten egg to the mixture to make some pieces stick together but not to make the whole mixture too dense like a baked kugel. It was really good! Read More
(7)
Advertisement