Easy Oven Farfel Recipe

↑ ra_mom ↓

Thu, Nov 27 2014, 5:40 pm

here2chill wrote:

ra_mom would this recipe work if I put parchment paper in the pan? I don't bake directly in aluminum pans.

I don't see why it wouldn't.

↑ here2chill

Thu, Nov 27 2014, 5:43 pm

ra_mom wrote:

I don't see why it wouldn't.

Parchment paper would not be as hot as directly on aluminum. I'm thinking if I should put less water?

↑ ra_mom ↓

Thu, Nov 27 2014, 5:46 pm

here2chill wrote:

Parchment paper would not be as hot as directly on aluminum. I'm thinking if I should put less water?

Leave the water content. If after an hour you see it needs more time, just put it back in the oven.

forever21 ↓

Fri, May 15 2015, 7:18 am

Great recipe ra mom! Just wondering, how should I reheat him if I'm going to freeze it? And will it come out as good if I double the recipe?
As easy as it is to make, it's going to be hard to make it close to shavous bec I cook most foods at 350.
Also, it's a great food to eat for shalos seudos bec it tastes good at room temperature !

↑ OOTBubby ↓

Fri, May 15 2015, 10:04 am

forever21 wrote:

It is much better fresh, but I usually make a full recipe and divide it up to freeze as we're often just 2 people eating. I defrost and reheat it wrapped in foil. It is fine. If you want to double it, it might be easiest to do it in 2 pans, but I have doubled it and made it in one 9 x 13. You may need to adjust the amount of water. And I do this with couscous as well as farfel.

naomi6 ↓

Fri, May 15 2015, 10:13 am

I was using this recipe then I found Weinstocks spicy farfel very easy boil oil and water and cook for 8 min. Its heaven. Freezes very well in ziploc sandwich bags

↑ naomi6

Fri, May 15 2015, 10:14 am

I was using this recipe then I found Weinstocks spicy farfel very easy boil oil and water and cook for 8 min. Its heaven. Freezes very well in ziploc sandwich bags

↑ ra_mom ↓

Fri, May 15 2015, 11:55 am

forever21 wrote:

If you don't have time to play with adjustments for doubling, just make two pans.
It freezes well, I freeze in airtight container. Defrost fully, use a fork to break up any clumps, and reheat tightly sealed in oven until steaming hot. This is important if you want it to taste good reheated.

↑ ra_mom ↓

Fri, May 15 2015, 1:42 pm

mha3484 wrote:

I want to try this! Any one know where I can get spelt farfel?

http://www.amazon.com/Friedman.....CKND4

Laiya

Thu, Jul 09 2015, 11:45 pm

I know I'm late t the party here, but I just wanted to say that I made this last Shabbos and it was heaven!! I was actually pretty skeptical that farfel could taste good without sauted onions, but it did, and so easy too! Very Happy

etky

Thu, Sep 10 2015, 10:59 am

I just made this with ptitim (round type) and it came out great (made it as written just doubled everything except the sugar).
Just a piece of advice to any of the Israeli imamothers who might be making this: if you use the cheap chad peami 9x 13 pans like the ones from Rami Levy, they may leak. I had to quickly put the pan inside another b/c it started leaking and then that one started leaking too so I ended up needing a third.
I'm going to invest in a stack of the better quality pans just for this recipe!

aqua1 ↓

Mon, Oct 26 2015, 12:29 pm

For those of you who make this with the osem couscous balls (ptitim), how do you adapt the recipe? Do you use a whole bag? What is the water to couscous ratio? For 1.5 cups, do you still use 2-3/4 cups of water? I feel like it would need less...

↑ OOTBubby ↓

Mon, Oct 26 2015, 12:32 pm

aqua1 wrote:

I posted earlier in the thread about this:
I used a whole package of couscous (8.8 oz) in a 9 x 13 pan. I browned it for around 30 minutes, then added 4 cups of water and covered it and cooked it for an hour. Came out perfect.

↑ aqua1

Mon, Oct 26 2015, 12:56 pm

OOTBubby wrote:

Did you adjust the other ingredients as well?

↑ OOTBubby

Mon, Oct 26 2015, 1:06 pm

aqua1 wrote:

Did you adjust the other ingredients as well?

Not except for using chicken soup powder instead of the other seasonings.

Busymom104 ↓

Tue, Oct 29 2019, 10:31 am

What size foil pan should I be using for the original recipe here (8 oz package)? Anyone know the pan dimensions?

GrowingUp ↓

Tue, Oct 29 2019, 11:11 am

Busymom104 wrote:

What size foil pan should I be using for the original recipe here (8 oz package)? Anyone know the pan dimensions?

I use an 8” or 9” square or round disposable aluminum pan. Whichever one I happen to have on hand.