Matzo Farfel substitute

Substitutes for Matzo Farfel with ratios

1. 2Matzo meal

   Different texture

   ¾ cup per 1 cup farfel, and reduce liquid by about 2 tablespoons per cup

   Finely ground matzo.

   What changes

   It is the same material at a completely different particle size.

   Best for

   kugel, binding, coating, when farfel is unavailable

   The texture changes a lot. Farfel gives a kugel with distinct layers and chewy edges; matzo meal gives a smooth, dense, almost bread-pudding texture that some families actually prefer. It absorbs more liquid, so use less and hold back some of the milk or broth. It is a real substitute with a real consequence, not a like-for-like swap.

2. 3Coarse dry breadcrumbs or torn stale bread cubes

   Close match

   Use the same amount by volume

   Tear day-old bread into half-inch pieces and dry it in a low oven, or use the coarsest dry breadcrumbs you can find.

   What changes

   Best for

   kugel outside Passover, stuffing, casserole topping, granola

   Behaves almost identically, soaking up custard and setting into layers the same way, and it tastes better because bread has more flavor than matzo. Bread is leavened, so this is not an option if the reason you wanted farfel was Passover. Bread also browns faster, so check the top 10 minutes early.

3. 4Broken plain crackers or unsalted saltines

   Different texture

   Use the same amount by volume

   Snap crackers into rough pieces.

   What changes

   Water crackers, matzo-style crackers and unsalted saltines are all close in composition to matzo.

   Best for

   kugel, stuffing, casserole topping, quick fix

   The pieces are thinner and more fragile than farfel, so they soften faster and can turn mushy in a long bake; add them to the custard for 10 minutes rather than 30. Salted crackers make the dish noticeably saltier, so cut the recipe's salt in half and taste. Not kosher for Passover.

4. 5Gluten-free or oat matzo, crushed

   Taste and texture differ

   Use the same amount by volume

   Crush gluten-free matzo or oat matzo exactly as you would regular matzo.

   What changes

   Best for

   Passover kugel for gluten-free guests, stuffing, granola

   Oat matzo is nuttier, softer and browner, and it makes a slightly heavier kugel with a pleasant toasty flavor. Gluten-free matzo made from potato and tapioca starch is more fragile and can go gluey, so handle it less and bake it a touch shorter. Both work, both taste different from wheat matzo.

5. 6Egg barley, the other product called farfel

   Taste and texture differ

   Use the same amount by volume, but read the recipe carefully

   Egg barley is tiny toasted pellets of egg noodle dough, also sold as farfel in many delis and supermarkets.

   What changes

   It is confusingly the same word for a completely different food.

   Best for

   baked egg barley and mushrooms, side dishes, soups, noodle-style farfel recipes

   This is the key distinction to get right. If your recipe simmers farfel in broth like a grain, it means egg barley. If your recipe soaks farfel in egg custard for a Passover kugel, it means broken matzo. Swap the wrong way and you get either raw pasta in a kugel or soggy matzo in a pilaf. Egg barley is also leavened wheat pasta and not kosher for Passover.

6. 7Puffed rice or broken plain rice cakes, for crunch only

   Taste and texture differ

   Use the same amount by volume

   Break plain rice cakes into pieces or use unsweetened puffed rice.

   What changes

   Best for

   matzo granola, crunchy toppings, snack mixes

   Useful only where farfel is providing crunch rather than structure, which means granola and toppings. Rice puffs go soft the moment they meet liquid, so they are useless in a kugel. They are also much lighter, so a cup weighs far less; go by volume and expect a more delicate crunch.