This is most definitely a “must have” Passover recipe. It has been a winning recipe ever since my friend Audrey gave it to me many years ago. This one is probably one of the most favorite Passover staples. Recipes are funny in that -they tend to spread out to a wide group of people and people start passing them down to their people and so forth and so on and before you know it no one remembers where the original recipe came from , they just remember that it was on their Passover table and they can’t imagine a Seder dinner without it. Enjoy this one; it is sweet and makes for a delicious side dish with poultry or beef. This has always been a crowd pleaser. I know, the amount of eggs is obscene on this holiday! This one has 7 eggs in it!!!!!
Make this part of your Passover tradition, you’ll be happy you did.
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- as I said I have never froze this particular recipe but I would cook 1/2 way so it’s in a more solid form and then wrap well and freeze. If you’re lucky enough to have an extra freezer and can freeze in the original baking dish even better.
1 box matzoh farfel (I think it’s in a canister now) you will need 16 ounces of the farfel
2 15 oz. cans sliced peaches
2 cups sugar
1 tsp. salt
2 sticks margarine, melted
2 tsp. vanilla
4 cups hot water
Preheat oven to 350 degrees.
Place dry farfel in a bowl, then pour hot water over it. Let stand until absorbed.
In a separate bowl, combine eggs, syrup from peaches, salt, sugar, margarine, and vanilla. Add farfel and combine well. In a well sprayed 9 x 12 baking dish, pour 1/2 the mixture, then arrange a layer of peaches on top. Add remaining mixture on top, then top with remaining peaches. Sprinkle with just a bit of cinnamon if you’d like. Bake for 1 hour at 350 degrees. Serve hot out of oven, or room temp. It is quite delicious at room temperature, if you don’t have the room in your oven, and it makes for a pretty awesome leftover.
Can be assembled, cooked 1/2 way through, then cooked the rest of the way through on the day of the holiday.