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Any Ashkenasi Jewish chowhounds make farfel the way my family does?

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Any Ashkenasi Jewish chowhounds make farfel the way my family does?

Lady_Tenar | Mar 12, 2013 06:35 PM

Farfel (or the way my grandmother said it, "farfele") is a major staple in my mother's extended family. But, when I look around for recipes on the internet (just out of curiosity), I don't ever see the technique that we used to cook it, which has been passed down from at least my great-grandmother, if not from even further back. We don't just cook it and drain it. Instead we chuck some butter or oil in the pot, then brown the farfele in it, stirring constantly until at least half of it is brown. Then we add water (usually about two parts to one part farfele), salt, cover the pot and let it simmer until all the water is absorbed--no draining necessary. It's like cooking rice.

It's absolutely amazing this way! We kids were obsessed with it and my grandmother used to make giant pots of it for us. I got a few boyfriends hooked on it and they had to learn how to make it, and it's always a huge hit with kids. Does anyone else make farfel(e) this way? Or is this just something that some ancestor came up with independently and the rest is history? (I do seem to remember eating it like this when I was in Hungary--where my great grandmother was from--as a child but it was so long ago I can't entirely remember.)

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