 | |
| Type | Pasta |
|---|---|
| Main ingredients | Egg noodle dough |
Farfel (Yiddish: פֿאַרפֿל, farfl; from Middle High German varveln) is small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from a Jewish egg noodle dough and is frequently toasted before being cooked. It can be served in soups or as a side dish. In the United States, it can also be found pre-packaged as egg barley.[1]
During the Jewish holiday of Passover, when dietary laws pertaining to grains are observed, "matzah farfel" takes the place of the egg noodle version. Matzah farfel is simply matzah broken into small pieces.
The Baal Shem Tov, founder of the Hasidic movement, is said to have eaten farfel every Friday night because the word was similar to the word farfaln which means "wiped out, over and finished". He considered the noodles symbolic of the end of the old week.[2]
See also
[edit]- Ptitim (Israeli couscous)
- Lokshen
- Çorbalık kesme
- Tarhonya
References
[edit]- ^ Nathan, Joan. Jewish Cooking in America, Knopf: New York. 1994 (Pp. 286-87)
- ^ Jewish Soul Food: Traditional Fare and What it Means, Carol Ungar, Brandeis University Press, 2005, pg 25
External links
[edit]- The Cook's Thesaurus: Crumbs (8th photo)
| History | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Types | |||||||||||
| Religious dietary laws and related terms | |||||||||||
| Chefs | |||||||||||
| Religious foods | |||||||||||
| Breads |
| ||||||||||
| Sweets |
| ||||||||||
| Pastries | |||||||||||
| Fried foods |
| ||||||||||
| Dumplings, pastas and grain dishes |
| ||||||||||
| Casseroles and savory baked dishes | |||||||||||
| Snacks and other baked goods | |||||||||||
| Sandwiches | |||||||||||
| Egg dishes | |||||||||||
| Meat dishes | |||||||||||
| Fish dishes | |||||||||||
| Salads and pickles | |||||||||||
| Vegetable dishes | |||||||||||
| Soups and stews | |||||||||||
| Cheeses and other dairy products | |||||||||||
| Condiments, dips and sauces | |||||||||||
| Beverages | |||||||||||
| Herbs, spices and seasonings | |||||||||||
| Related lists | |||||||||||
| Types |
| ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Cooking | |||||||||||
| Producers |
| ||||||||||
| Equipment manufacturers | |||||||||||
| See also | |||||||||||
| Variants |
| ||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dishes |
| ||||||||||||||||||||||||||||
| Instant noodle brands | |||||||||||||||||||||||||||||
| List articles | |||||||||||||||||||||||||||||
| See also | |||||||||||||||||||||||||||||
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction