Farfel with Onions and Mushrooms


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Farfel is nothing more than matza cut up small and calibrated for quick cooking. I use the Osem whole wheat version, with wonderful results. You will love the robustness of the whole-grain flavor. No need to wait for Passover to make this treat!

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Serving Size / Yield

8 servings


  • 1/4 C. olive oil, divided
  • 1 lg. onion, chopped
  • 1 lb. mushrooms, Portobello or domestic, diced
  • 1 lb. box Osem whole wheat farfel
  • 5 C. hot water (tap water OK)
  • 1 tsp. turmeric
  • 1 tsp. dry thyme
  • salt and pepper to taste

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Heat half the oil in a large skillet. Add the onion and cook on a medium flame, stirring occasionally, until nice and dark. Transfer to a bowl. Heat the remaining oil in the same skillet, and sauté the mushrooms until all liquids evaporate. Transfer to another bowl. In the same skillet, stir the farfel with 2 wooden spoons for about 2 minutes on a medium flame until fragrant. Add the water and seasonings, stirring to combine. Cover and cook 5 more minutes. Stir in the reserved onions and mushrooms. Will make 8 ample servings.

Shared by Levana Kirschenbaum for Osem.

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