Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Matzo Farfel Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 16, 2019 Rate Print Share Photo: EARL CARTER Servings: 10 This quick dinner side dish made with matzo has a humble look but a rich flavor, thanks to duck fat. Serve with roast meats. Ingredients 6 tablespoons duck fat or chicken fat (or vegetable shortening) 1 cup finely chopped onion 1 cup finely chopped celery 2 large eggs 1 can (14 ½ ounces) chicken broth 2 teaspoons paprika ½ teaspoon pepper 2 ¼ teaspoons coarse salt 3 ½ cups matzo farfel Directions Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes. Originally appeared: Martha Stewart Living, April 2005 Rate It Print