Cut off the tough green tops from the leeks and reserve for making stock. Chop the white portions; you should have about 2 cups (180 g). In a medium skillet, heat 2 tablespoons of the schmaltz or oil over medium heat. Add leeks and a little salt, stir well, and cook until their color brightens, 3 to 5 minutes. Reduce heat to medium-low, cover, and cook leeks slowly, stirring occasionally, until very tender, about 25 minutes. Reduce heat as needed to prevent leeks from browning. If the leeks begin to stick, add a bit of water. You should have about 1 cup (100 g) cooked leeks. Set aside to cool. (Leeks can be prepared up to 2 days ahead, covered, and refrigerated.)

 Preheat oven to 375°F (190°C). Place farfel in a bowl, cover with water to soften, about 2 minutes, and drain well. While the farfel is soaking, in a large bowl, use a fork to whisk eggs with 1 teaspoon salt. Stir farfel, cooled leeks, and parsley into the eggs.

Place 1 teaspoon schmaltz in each cup of a 12-cup muffin pan. Place the pan in the oven to melt and heat the fat, about 3 minutes. Fill each muffin cup three-fourths full with the batter (about 2 heaping tablespoons).

Bake muffins until puffed and golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Remove pan from the oven and turn muffins out onto a wire rack. They should release easily. Serve warm or let cool on the rack before mounding in a bowl or basket. (The muffins can be refrigerated overnight and reheated, uncovered, in a 350°F (180°C) oven.)

Reprinted with permission from The Seasonal Jewish Kitchen © 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.