I can still hear my family exclaiming with joy when it was announced that we were having farfel. At long last I have rediscovered this delightful side dish that goes well with any roasted meat and perhaps even fish.


1 small onion or 1/2 medium-large onion, diced

1 large garlic clove, minced

6 (or so) mushrooms (white or crimini) cleaned and chopped 

1 C farfel (egg barley noodles)*

2 C chicken stock

Schmaltz (chicken fat) or Canola (or other vegetable oil)

salt and pepper to taste

*Available on Amazon


Heat some schmaltz or oil in a pan and saute the diced onions. Add the garlic and cook until just translucent. Add chopped the mushrooms and sauté until browned. Add the egg barley and toast until light brown. Add the chicken stock and salt and pepper. Cover and cook (as if it were rice pilaf) until liquid is absorbed 20 minutes or so. The pasta should be cooked through but not soft.

This can be made ahead, cooled and reheated gently adding more broth if it seems a bit dry.

Some people toast the noodles first in a 300 degree oven. Some people boil it and drain it before combining with the other ingredients and then baking it. I think the method I have given is more like what we had growing up.