Ingredients Jump to Instructions ↓

  1. 3/4 cup Matzo farfel

  2. cup Hot chicken stock

  3. 4 Lge. hard-cooked eggs

  4. 2 tablespoons Seasoned olive oil

  5. pounds Fresh white mushrooms, mince

  6. cup Ea. minced onion & bell pep.

  7. 2 teaspoons Spice mix

  8. 1 Med. Golden del. apple,>>

  9. Peeled, cored, minced.

  10. 1 teaspoon Honey

  11. 2 tablespoons Corriander or dill or>>

  12. Little of each. teaspoon Salt

  13. Freshly grnd. black pepper

Instructions Jump to Ingredients ↑

  1. Put farfel in sm. bowl. Add stock and stir. Let stand until completely cooled.

  2. Place eggs in med. bowl and mash. Stir in softened farfel.

  3. Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle with spice mix and saute over med. heat until mixture starts to soften (3 min.) Stir in half the apple; saute for 1 min. Add to the bowl along with remaining apple.

  4. Drizzle honey over salad, then combine with mixture. Add herbs, salt and pepper an combine. Serve at room temp.

  5. Yield: 2½ c.; 5 appetizer servings; 8 to 10 servings as spread.

  6. Frances Prince's New Jewish Cuisine From Gemini's MASSIVE MealMaster collection at


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