Foregoing leavened breads and other products during Passover provides plenty of room for creativity when it comes to cooking, and this farfel recipe is no exception. Savory and substantial, it’s a delicious way to honor tradition.

Mixed Mushroom and Leek Farfel 

Makes about 4-6 servings


4 large eggs 

12 oz. (1 box) matzo farfel, or 12 matzahs broken into 1” pieces 

6 Tbsp. unsalted butter (or olive oil) 

2 shallots 

1 clove garlic 

2 cups mixed wild mushrooms 

1 bunch leeks (about 2 cups) 

4 cups vegetable stock 


Preheat oven to 350°. 

Dice shallots and garlic. 

Clean and slice mushrooms and leeks thoroughly.

In a large bowl, stir together the eggs and farfel. 

Spread out on sheet pan lined with parchment and bake for 10 minutes until dried. 

In a pan, heat ½ of the butter or oil over medium heat and sauté shallots and garlic until soft and fragrant. 

Add leeks and continue cooking for 15 minutes. 

Add the rest of the butter to another pan on high heat, and cook mushrooms for about 4 minutes. 

Combine leeks, shallots and garlic and mushrooms in a large bowl. 

Add farfel and half of the stock to the mixture and stir. Add the rest of the stock slowly. Pour mixture into a buttered or oiled casserole dish and bake for 20 minutes or until lightly crispy on top. 


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