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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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 small onion, chopped
  • 1 -2 tablespoons extra virgin olive oil plus more for serving
  • 2 cups  Matzo Farfel
  • 1 cup  All Natural Vegetable Broth
  • 1/4 pound feta, crumbled
  • 1/4 cup fresh basil, in a chiffonade
  • 1/2 cup grape tomatoes, sliced in half
  • Juice of 1 large lemon
  • Fresh cracked black pepper


1. In a pan over high heat sauté onion in olive oil until slightly browned, about 5 minutes.

2. Reduce heat to medium and add matzo farfel.

3. Sauté the farfel until it is coated with oil and a bit toasty.

4. Pour in broth and continue to cook, stirring occasionally until water is absorbed.

5. 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.

6. Transfer farfel to a large bowl and toss with feta, basil, tomatoes and lemon juice.

7. Drizzle with additional olive oil and finish with fresh cracked black pepper just before serving.