Every year I buy a kitchen’s worth of Passover ingredients and most of it gets eaten, except for the matzo farfel. I know you can use matzo farfel for stuffing, matzo brei, granola and other foods. But I don’t. A few family members like it cooked like oatmeal, for breakfast, but that’s about it. So I always have a lot left over.
Last year I decided to experiment a bit and see how I could use matzo farfel to advantage.
Fattoush, a light and refreshing salad, was a big winner.
The word fattoush means “crumbled bread” in Arabic and the salad is pretty basic — seasonal vegetables such as tomatoes, cucumber and greens mixed with toasted flat bread.
During the year it’s a good way to use up stale bread. During Passover, matzo farfel is perfect.
Matzo Farfel Fattoush
- 2 cups matzo farfel
- 6 tablespoons olive oil
- 3 cups shredded Romaine lettuce (6-8 large leaves)
- 2 medium tomatoes, chopped
- 1 medium cucumber, chopped
- 1 ripe avocado, peeled and chopped
- 1/2 medium red bell pepper, deseeded and chopped
- 2-3 scallions, chopped
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup lemon juice
- salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees. Place the farfel on a baking sheet. Pour 2 tablespoons olive oil over the farfel and toss, coating all the pieces. Bake for about 15 minutes, tossing the farfel occasionally, or until it is lightly browned. Remove from the oven and let cool. Place the lettuce shreds, tomatoes, cucumber, avocado, bell pepper, scallions, parsley and mint in a bowl. Mix the remaining 4 tablespoons olive oil and the lemon juice together. Pour the dressing over the salad, sprinkle with salt and pepper to taste and toss the ingredients. Add the toasted farfel, toss again and let rest for a few minutes before serving.
Makes 8 servings