The Soup Lady doesn't know from making a Seder, but she knows a good thing when she sees it. Debra Galant calls this dish the culinary highpoint of her Passover dinner and that's good enough for me. She writes:
Dear Soup Lady,
My husband’s Aunt Frieda offers a very traditional Seder, using the Maxwell House Hagaddah, and the Seder is run by her very charming husband, Uncle Irv. (Of course. Most Jewish families have at least one Uncle Irv.) Frieda usually makes one chicken dish, one beef or veal, plus the farfel, plus potato puffs, plus matzo ball soup of course, plus hard-boiled eggs, plus gefilte fish, plus asparagus and sometimes a yummy black radish dish made with schmalz(chicken fat). In addition to all the ceremonial foods and the desserts, she makes the most amazing Banana Farfel - the high point, culinarily, for Passover for me. That and matzo brie, which is just French toast made with matzo. (I've read that Steven Spielberg has matzo brei every day.) Aunt Frieda said it was ok to let loose on the internet with this, and she made me rummage through my tin box of recipes for it:
1 banana, cut lengthwise
1 apple, peeled and cut lengthwise
To prevent discoloration of the fruit, place the slices into a bowl of cool water to which a small amount of lemon juice has been added. Cover the farfel with cold water and drain immediately - do not let it get soggy. Add the beaten eggs and mix. Stir in the salt, sugar, fat or oil, and the diced apple. Place in a well-greased 9X9 baking dish. Place the sliced apples and bananas on top of the mixture, alternately. Bake at 350 for 35 - 40 minutes. Watch for it to brown. It is best to use a glass baking dish so you can watch it.
I have been going to this Seder and eating this farfel dish for 19 years, since I was just my husband's girlfriend. She calls it Farfel Pudding, but I would say it's much more a consistency of a kugel. Farfel is just broken up pieces of matzo, I think. The taste? Out of this world.