Talk:Farfel

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Copyright?
This was either copied from or to http://www.jewishrecipes.org/jewish-foods/farfel.html —Preceding unsigned comment added by 74.202.89.125 (talk) 19:49, 12 December 2008 (UTC)

appetizing image
Does someone have a more appetizing image of Farfel? —Preceding unsigned comment added by 69.142.253.120 (talk) 20:58, 28 March 2010 (UTC)

Matzo Farfel Can be Egg-Coated
While Matzo farfel can be "simply" matzo broken into small pieces, matzo farfel that is home-made is more commonly dried-out "fried matzo" (aka "matzobrei") that is subsequently broken into small pieces. The drying is often hastened by placing the fried matzo in a single layer in a baking pan and drying and crisping it in a conventional convection oven. Thus, home-made matazo farel is egg-coated fried matzo broken up once dry. The initial grilling of the fried matzo would be longer than most people prefer their eggs of matzobrei so as to turn the egg brown for the farfel. Less egg would be used for matzo farfel than would be used for matzobrei. Also matzobrei may use a "family secret recipe"* of spices that may not be employed for making fried matzo strictly for the purpose of making matzo farfel. *Examplea are the simple use of "soul spice" seasoning mixture or a combination of dry minced onion flakes, seasoned salt, seasoned pepper and a touch of garlic. But again, these spices for matzobrei are usually not used if making fried matzo intended to be turned into matzo farfel whose primary use is in soup. — Preceding unsigned comment added by 166.123.216.29 (talk) 22:18, 14 January 2021 (UTC)

Etymology?
Anyone know of the etymology of the word (or a source on it)? If so, it would be great to add! Toomuchcuriosity (talk) 01:10, 27 January 2023 (UTC)