What is Farfel?

Farfel is most often seen in Jewish cuisine. Traditional Farfel is made of egg noodles that have been crushed or broken into small pieces, so they are grained like cous-cous, while Matzo Farfel is made of decayed Matzo biscuits. Both forms are used in a wide range of meals and can be found in many markets that store Jewish cuisine, especially during Passover, when traditional foods are very popular in many Jewish communities. During this meal, it can be used as a side dish, in which case it can be spicy with oil, salt and pepper and consumed as many other noodles or starch side dishes. Food is also commonly served during Passover and can also occur during other religious holidays. Theiller in soups, kugels, spicy wheels and other meals. Some Jewish sweets are also made with Farfel, as in the case of sweet kugels consumed as refreshments and gifts. Chefs can buy Farfel ready for use or can buyt egg noodles or matzo and break them as needed.

In handling Farfel, some preventive measures should be taken as it can turn into a undulating matter that is extremely unpleasant. In the case of Farfel noodles, noodles can be soaked before use, but not necessarily cooked if they are used in a boiled bowl, because the heat of food cooks noodles the rest of the way and the food will taste better when the noodles have chewing texture and if they do not accumulate together. Matzo Farfel is also soaked or moistened before use, but this is done with caution to prevent the undulating, adhesive cairn.

Even for those who are not fans of Jewish cuisine, Farfel can have different uses. It is very similar to breadcrumbs, so it can be used as fillers in Quiches, sea wheelers and similar dishes. It can also produce tasty and interesting side dishes for food in the Middle East and can be p.Out for fast food. Packages should be stored in a cold dry place and preferably stored from the light.