How To Make Farfel like my grandma & aunt
Shout out to @thebestSR to help checking my English aschkenazy vocabulary : turns out Farfel is international ! So this is my aunt recipe (from my mum side) but she confirmed me that this was also what my grandma (dad side) used to do !
- •Call it farfou it's more fun !I didn't use the original square ones here but it's exactly the same
- •In a pan, color the farfou a bitIt takes the starch off and color them and gave them a better taste. Be careful not to burn them tho, if some seem too cooked (more blackish than brownish) take them out of the pan : they will be to bitter once cooked.
- •When it's done take them out of the ringThey usually keep cooking (depending of the pan I guess) so took them off a bit early if that's the case or put them in a bowl to be sure the cooking stopped
- •Put some water*, oil, 2 garlic gloves, 2 bay laurel leaves and one poultry stock cube(I'm lost in quantity scales translations so it should be written on your bag with your scale haha basically it was around 2 measure of water for 1 of farfou )
- •Wait til it boiled and the cube is dissolve
- •Put the farfels in itMy aunt Valerie wins the forearms contest !
- •Hats on !
- •Toss very regularly til all the water is absorbTry it to check if you need more water ( like for a risotto)
- •Bon appetit !It's really easy to do ! And so quick !! About 10/15 minutes depending of the power of your pans !