Bubaleh Recipes

BUBELAH

Bubelah image

First, a lesson in Yiddish: one bubelah, two bubelach. A bubelah is something that is usually eaten for breakfast on Passover. Fluffy, eggy, with a hint of lemon in some families, savory in others, it's quintessential comfort food. With thanks to Avital P of the Israel-foods Yahoo discussion group who helped me find the basic recipe. I've added my own family touches.

Provided by Mirj2338

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

3 eggs, separated
1/2 teaspoon salt
4 ounces fine matzo meal (1 cup)
1 lemon, zest of
butter, for frying
sugar, to serve

Steps:

Beat the egg whites until stiff.
Slowly fold in the yolks, matzo meal and lemon zest.
Melt the butter in a heavy based frying pan.
CAREFULLY drop large spoonfuls of fluffy batter into the pan.
Fry on one side until done, then gently (GENTLY) flip over and continue cooking on the other side.
Sprinkle with sugar and enjoy.

PASSOVER CHREMSLACH

Passover Chremslach image

This is an updated version of the _chremslach_ passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky _grimslech._

Provided by Joan Nathan

Yield Yield: about 2 dozen (P)

Number Of Ingredients 10

Ingredients

3 matzahs, soaked and squeezed very dry
2 tablespoons currants
2 tablespoons chopped almonds
2 tablespoons chopped dried apricots
3 large eggs, separated
1/4 cup matzah meal
1/3 cup sugar
Grated rind of 1 lemon
1 tablespoon lemon juice
Kosher-for-Passover vegetable oil for frying

Steps:

1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.

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