Grain Product | Vegetarian Low Fat

Matzo Farfel

Triticum aestivum Allergens: Wheat|Gluten
Matzo Farfel

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Jewish|Ashkenazi
  • Seasonality Year-Round
  • Source Wheat flour, water

The Forktionary Angle

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Definition

Crumbled pieces of unleavened matzo bread, traditionally used in Jewish cuisine, especially during Passover, for various dishes.

Sensory Profile

TasteMild, slightly toasted, cracker-like
TextureCrunchy when dry, soft and porridge-like when cooked
AromaBaked flour, subtle toasted notes
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g
Calories380 kcal
Total Fat1 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein11 g
Total Carbohydrate80 g
Dietary Fiber4 g
Total Sugars1 g
Calcium20 mg
Iron2 mg
Potassium100 mg

Chef’s Secret

For a crispier coating, toast farfel in a dry pan or with a little oil before adding to dishes.

Substitutions

Best Match

Bread Crumbs (Panko)

1:1

Good for binding or topping, similar texture when cooked or toasted.

Crushed Crackers

1:1

For a similar dry texture and mild flavor in toppings.

Rice (cooked)

1:1

For adding bulk to soups or stuffings, different texture.

Couscous

1:1

Similar small grain size for texture, faster cooking.

Buying Guide

Usually found in kosher or specialty food sections, especially around Passover.

Flavor Pairings

Soups (matzo ball soup) kugel stuffing matzo brei.