Farfel is a popular ingredient in Jewish cuisine, used in dishes such as butterflies and kugel sweets. It can also be used as a filler in soups and quiches. Care must be taken when handling it to avoid sogginess. Farfel can also be used as a substitute for breadcrumbs and as a side dish for Middle Eastern food.
Farfel is an ingredient most commonly seen in Jewish cooking. Traditional butterflies are made with egg noodles that have been cut or broken into small pieces so they’re grainy, kind of like couscous, while matzo butterflies are made with crumbled matzo crackers. Both forms are used in a wide variety of dishes and can be found in many markets offering Jewish cuisine, especially during Passover when traditional foods are very popular in many Jewish communities.
One of the classic uses of this ingredient is during the Saturday meal which signals the end of the week and the beginning of the Saturday holiday. It can be used as a side dish during this meal, in which case it can be seasoned with oil, salt and pepper and eaten like many other starchy noodles or side dishes. The dish is also commonly served during Passover and may appear on other religious holidays as well.
In addition to being used as a side dish, Farfel can also be a filler in soups, kugels, quiches, and other dishes. Some Jewish sweets are also made with butterflies, as is the case with kugel sweets eaten as snacks and treats. Cooks can buy ready-to-use farfel, or they can buy egg noodles or matzo and break them up as needed.
Certain precautions must be taken when handling the butterfly, because it can turn into a soggy mass that is extremely unpleasant. In the case of farfalle tagliatelle, the noodles may be soaked before use, but not necessarily cooked if they will be used in a cooked dish, because the heat from the food will cook the noodles the rest of the way, and the dish will taste better when the noodles have a chewy texture and when they are not clumped together. Matzo butterflies are also soaked or moistened before use, but this is done with care to avoid creating a soggy mound and glue.
Even for those who aren’t fans of Jewish cuisine, Farfel can have a number of uses. It is very similar to breadcrumbs, so it can be used as a filler in quiches, fish cakes and similar dishes. It can also make a tasty and interesting side dish for Middle Eastern food and can be used for quick snacks. Parcels should be stored in a cool, dry place, and preferably stored away from light.
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