Farfel comes from the Middle High German word varveln which means pellet-shaped pasta. It is made from matzo that is ground or cut and used in soups and other dishes. The origin of this dish can be traced back to Ashkenazi Jewish communities in Germany during the middle ages.
Well, enough of the history. This is was the first Kosher dish that I’ve ever tried to make and I have to tell you that it probably won’t be my last. It tasted like a breakfast version of bread pudding. It’s a very healthy dish and it’s really up to you as to how sweet you want to make it. The apple, raisin, and cinnamon give it a mildly sweet and tart flavor. I added a little pure maple syrup to add to the sweetness and complexity of this dish.
3 cups milk
3 cups water
¼ cup butter
2 green apples, unpeeled, diced small
1 cup dark or golden raisins
2 tbsp cinnamon
optional: sugar or honey to taste (I actually used pure maple syrup)
Salt to taste
1 pound box Osem Whole Wheat Farfel
- Bring all but last ingredient to boil in a medium saucepan.
- Reduce the flame to medium, and stir in the farfel.
- Cook covered about 5 minutes. If you like it thinner, thin with a little water or milk. Serve hot.
Recipe courtesy of Levana Kirschenbaum