Ingredients:

  • 8 oz (about 225g) matzah farfel
  • 4 tbsp (55g) unsalted butter or olive oil, divided
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 cup (150g) fresh mushrooms, sliced
  • 1 cup (150g) frozen peas (or fresh)
  • 1 tsp dried thyme
  • 1 tsp dried dill
  • Salt and pepper to taste
  • 2 tbsp (30ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Place matzah farfel in a mixing bowl and cover with hot water. Let soak for 10 minutes. Drain and set aside.
  2. Heat 2 tbsp (30g) butter or oil in a large skillet over medium heat. Add chopped onion and garlic. Sauté until translucent (3-4 minutes).
  3. Add diced carrot and sliced mushrooms. Cook for an additional 5 minutes until softened.
  4. Stir soaked matzah farfel into the skillet. Mix well. Add remaining butter or oil, peas, herbs, salt, and pepper. Toss to combine.
  5. Spread the mixture evenly across the skillet. Cook for 10-15 minutes without stirring until the bottom is crispy and golden. Gently flip portions to allow even browning.
  6. Remove from heat, garnish with fresh parsley, and serve warm.