Vegetable Farfel Kugel
Farfel is small pellet or flake shaped pasta used in Ashkenazi Jewish cuisine. It is produced from an egg noodle dough and is usually toasted before being cooked. It can be served in soups or as a side dish. In the United States, it can even be found pre-packaged as egg barley. During the Jewish vacation of Passover, when dietary laws pertaining to grains are observed, “matzah farfel” takes the place of the egg noodle version. Matzah farfel is solely matzah broken into small pieces.
- 1 tablespoon oil
- 1 green pepper, diced
- 2 medium onions, diced
- 2 stalks celery, diced
- 2 cups coarsely grated carrots
- 1 (8-ounce) package mushrooms, sliced
- 1 (10-ounce) package frozen, chopped spinach, thawed and drained
- 4 cups boiling water
- 1 (6-ounce) package matzah farfel
- 7 large eggs, whites only
- 1 1/2 teaspoon salt
- dash freshly ground black pepper
- 1/2 cup toasted pine nuts
- dash paprika
Preparation time 20mins
Cooking time 70mins
Adapted from jovinacooksitalian.com
Preheat the oven to 375°F. Grease 9×13-inch baking dish.
In a large, nonstick skillet, sauté the fresh vegetables in oil for 3 to 5 minutes. Add drained spinach. Pour boiling water over farfel, in a strainer, to moisten. Add farfel, vegetables, salt, pepper, and nuts. Cool.
Beat egg whites until stiff and fold into the farfel mixture. Sprinkle with paprika. Put mixture into baking dish. Bake 45 minutes or until browned.