A type of small, flat pasta or grain product, similar to rice-shaped pasta used in Middle Eastern or Jewish cuisine.
From Yiddish 'farfel' or Hebrew origins, likely related to 'farfel' meaning broken or crumbled. The word traveled through Jewish diaspora communities and into English via Yiddish-speaking immigrants.
Farfel appears in Jewish cooking as a comfort food—you can make it by hand in minutes, just breaking up matzo or dough—and its humble, utilitarian name matches its humble, utilitarian purpose in the kitchen.
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