Works well as part of a vegetarian meal or as an accompaniment to meat or fowl.
Recipe information
Yield
Makes 8 servings
Ingredients
4 large eggs
12 oz (1 box) matzoh farfel
5 tablespoons sweet butter (or oil)
1 onion, peeled and minced
2 cups wild mushrooms, cleaned and sliced
1 bunch wild leeks or domestic leeks, cleaned and chopped, including bulbs and all greenery (about 2 cups)
4 cups vegetable stock
Preparation
Step 1
In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty.
Step 2
In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms.
Step 3
Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve.
More than a Meal
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Best Kosher Wines
Celebrate Passover with six delicious reds and whites
