2 cups Manischewitz® Matzo Farfel
1 cup Manischewitz® Vegetable Broth
1 small onion, chopped
1 -2 tablespoons extra virgin olive oil plus more for serving
¼ pound Greek-style feta, crumbled
¼ cup fresh basil, in a chiffonade
1/2 cup grape tomatoes, sliced in half
Juice of 1 large lemon
Fresh cracked black pepper

Matzo Farfel with Feta and Basil


“Chiffonade” is a French term which means “rags.”
To make a chiffonade of basil:
Stack the leaves and roll them into a tight cigar shape.
Slice crosswise into thin strips.
Fluff the strips to separate them.

In a pan over high heat, sauté onion in olive oil until slightly browned, about 5 minutes.
Reduce heat to medium and add Manischewitz® Matzo Farfel.
Sauté the farfel until it is coated with oil and a bit toasty.
Pour in Manischewitz® Vegetable Broth and continue to cook, stirring occasionally until water is absorbed.
After about 5 minutes the farfel will retain a bit of a bite, but you can cook it longer if you prefer a softer consistency.
Transfer farfel to a large bowl and toss with feta, basil, tomatoes and lemon juice.
Drizzle with additional olive oil and finish with fresh cracked black pepper just before serving.

By Jamie Geller the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind and “Joy of Kosher with Jamie Geller” magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, “Joy of Kosher: Fast, Fresh Family Recipes.”