"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 C. matzo farfel water 2 eggs 1/2 C. sugar 1/2 tsp. salt 3 T. chicken fat or butter ( I use 2 T. oil instead) 2 C. soaked and drained pitted prunes (if prunes are very hard you can cover with water, boil, remove from heat and let sit until prunes are soft.)
A double recipe (4 C. farfel) fits in 9X13 pan
Grease baking pan. Cut open some prunes and arrange on bottom on baking pan. Chop remaining prunes. Cover farfel with water and drain immediately so that farfel remains moist but not soggy. Add beaten eggs, sugar, salt, and oil. Add chopped prunes. Flavor with cinnamon and lemon juice ( use real lemons). Put mixture in baking dish and bake 30 minutes or until brown at 350 degrees.
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