Recipe courtesy of Ruth Taube
Farfel Pudding
Total:
1 hr 15 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 15 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • Canola oil spray, for greasing
  • 6 cups matzo farfel (see Cook's Note)
  • 3 large eggs, beaten
  • 2 1/2 cups boiling salted water
  • Kosher salt
  • 1 medium onion, sliced
  • 2 tablespoons canola oil

Directions

Preheat the oven to 375 degrees F and grease a 2-quart casserole dish or a 9 by 13-inch baking dish with canola oil spray.

In a large bowl, stir together the farfel and beaten eggs. Let stand until dry to the touch, 15 to 20 minutes. Transfer the farfel and egg mixture to a medium saucepan and pour the boiling salted water over the farfel, a little at a time, stirring until thoroughly combined. Bring the mixture to a boil and immediately remove from the heat. Let stand for 15 minutes.

Meanwhile, cook the onions in the canola oil in a medium skillet over medium heat until lightly browned, 15 to 20 minutes. Season with salt. Stir the onions into the farfel mixture. 

Spread the mixture into the greased casserole dish. Cover with foil and bake the pudding for 30 minutes. Uncover and bake until the top is golden, about 15 minutes more. Let stand for 5 to 10 minutes before serving.

Cook's Note

Matzo farfel is matzo broken into small pieces. It can be found in most kosher grocery stores.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Step-by-step photos

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