Apple Raisin farfel is a wonderful Passover and year round comfort food. This delicious and super-nutritious dish is sure to be equally at home as a side dish and as a breakfast or even dessert! Kind of a new-age Matzah Brei but without the eggs. I created it years ago for my then-small daughter Bella, a cereal eater who at first asked “but Mommy, Cheerios don’t RISE, so why can’t we have them on Passover?” but stopped asking after she tasted this delightful farfel treat, and instead asked for it! This is practically no work: It’s all about combining the right flavors!
- 3 cups milk
- 3 cups water
- ¼ cup butter
- 2 green apples, unpeeled, diced small
- 1 cup dark or golden raisins
- 2 tablespoons cinnamon
- Optional: only if you like it a little sweeter: sugar or honey to taste
- Salt to taste
- 1 pound box Osem Whole Wheat Farfel
- Optional: toasted nuts for sprinkling
Bring all but last ingredient to boil in a medium saucepan. Reduce the flame to medium, and stir in the farfel. Cook covered about 5 minutes. If you like it thinner, thin with a little water or milk. Serve hot, sprinkled with nuts if desired
Side dish: Pareve
Use all water (6 cups total) or half natural apple juice and half water, and use olive oil instead of butter. Proceed just as above.
For a more dramatic presentation: Let either of the above mixtures cool, and pour it into greased muffin molds: serve cold as muffins, or reheat and serve warm as a side dish.