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-> Recipe Collection
-> Kugels and Side Dishes
Jeanette
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 Sun, Mar 01 2015, 7:41 pm
I want to make farfel for the Purim seudah.
What's the secret for getting it just right--not too lumpy or mushy?
I follow the instructions on the package but I can't seem to get it right. Am I cooking too little/too long? Using too much/too little water?
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33055
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Sun, Mar 01 2015, 8:04 pm
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Use canola oil. I heat the oil and brown the farfelle with real garlic and salt and then add 2.5 cups water. After the farfelle cools, I gently break it up and add more oil. I noticed the cooked farfelle for sale is more oily. The farfelle stays nicely for Shabbos adding the oil after.
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workaholicmama
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Sun, Mar 01 2015, 8:08 pm
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I use the leftovers gravy from cooked chicken or even meat. It adds great taste.
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Jeanette
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Sun, Mar 01 2015, 8:08 pm
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2.5 cups of water per bag of farfel?
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tag
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Sun, Mar 01 2015, 8:11 pm
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After its cooked add fried onions ...it keeps the farfel from caking
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Jeanette
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Sun, Mar 01 2015, 9:04 pm
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I'm going to be cooking a lot more than one 8.8 oz package. I'll need to do some math to figure out the conversions...
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shanie5
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Sun, Mar 01 2015, 11:05 pm
Was gonna post this too. Its easy to double and triple too.
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