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Farfel (Yiddish: פֿאַרפֿל, farfl; from Middle High German varveln) are small pellet-shaped noodles, made of flour mixed with egg, similar to egg barley.
Farfel is most prevalent in Ashkenazi Jewish cuisine. It consists of an egg noodle dough which may be cut or grated for use in soups, or served as a side dish. Among Hassidic Jews, farfel is served as a side dish on the night of the Sabbath, in accordance with a custom instituted by the Baal Shem Tov, the founder of Hasidism. Farfel is also eaten on Rosh Hashanah as a "siman," or symbol, because the word farfel sounds like the Yiddish word farfallen, which means "fallen," and it is said that, "this year, our enemies should be farfallen."
Farfel also refers to matzo farfel, a seasonal item used mainly in Passover dishes such as kugel and latkes; it simply consists of matzo broken into small pieces. Matzo farfel can also be soaked in milk, heated up, and eaten as a sort of breakfast cereal.
Farfel is not related to the similar-sounding falafel and farfalle.
- The Cook's Thesaurus: Crumbs (8th photo)
|This page uses content from the English Wikipedia. The original article was at Farfel. The list of authors can be seen in the page history.|