My mother told me about this dish that Babe loved to make since she was a child. It was her favorite comfort food. Her Babe made it with corn, but she likes to make it with mushrooms, which just happens to be the more common way to make it. Farfel, sometimes called egg-barley in its traditional form, was a type of pasta made from what looked like torn dough. I couldn’t find it in the package, so I made it myself. Get the recipe to make your own farfel here, or feel free to use Israeli couscous/putim to make this recipe. It’s flavorful, fun, and comforting even if you didn’t grow up eating it.
1 serving Four
- 3 tablespoon Olive oil
- 2 big onion chopped
- 2 cup uncooked farfel or Israeli couscous 10 oz, store-bought or homemade
- 12 ounce mushroom sliced
- Four cup dashi stock or water
- 1 tea spoon salt or season to taste
- pinch black pepper or to taste
Nutritional information table
farfel with mushrooms and egg barley
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
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Heat the oil in a large deep sauté pan over medium heat, add the onions and mushrooms, and sauté until golden brown, about 10 minutes.
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Add farfel and stir to coat, about 2 minutes.
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Add the stock, salt, and pepper and mix well. Cover and simmer, stirring occasionally, until the farfel is soft but not mushy and the liquid has been absorbed.
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Note: Once the onions and mushrooms are browned, add them to the baking dish with the farfel and mix well. Add the soup, cover the pan, and bake in the oven at 325°F for 30 minutes, then uncover and bake for another 30 minutes.
