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Jewish Farfel

ingredients

700 g fine matzo meal
5 beaten eggs
75 ml water
salt
chicken stock

method

1. Mix 700 g fine matzo meal, 5 beaten eggs, 75 ml water and salt to form a stiff paste.

2. Form into 30 small balls and lay on a cloth to dry for 1 hour.

3. Coarsely grate and leave again to dry on a cloth. Cook by sprinkling into boiling chicken stock or salted water, allow to simmer for 5 minutes, drain and serve.

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