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This is the go-to side dish for almost every meat meal on Passover.

Serves 6.


2 large onions, chopped

8 mushrooms, sliced

¾ c matza farfel

oil for frying

2 c. chicken stock

1 tsp salt

½ tsp pepper




1. Sautee the mushrooms and onions in a large pan.

2. Add the farfel and mix well.

3. Pour in the two cups of chicken stock and bring to a boil.

4. Lower to a simmer and cook for 20 minutes or until the liquid has been absorbed.