Bubaleh Recipes

BUBELAH

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.

MATZO MEAL PANCAKE OR BUBULA

Steps:

• Separate 2 eggs. Put the whites in a medium bowl, big enough for whipping them. Place the yellows in a similar size bowl.
• To the yolks, add 2 tablespoons of matzo meal, one tablespoon of sparkling water (seltzer), and a pinch of salt. Combine, using a small whisk or fork.
• Whip the egg whites to stiff peaks and then fold the egg whites into the yellow mixture.
• Heat a small skillet on medium to medium-high. Once heated, add one tablespoon of oil, then add the matzo meal mixture.
• Cook until you see it sizzle around the edges and firm up. Then, depending on your skill in the kitchen, you can either flip the pancake like a pro or grab a spatula to turn it over. (Dormant chef flipped, I used a spatula) It should be nicely browned.
• It only needs to cook briefly on the flip side to brown and finish firming up the interior.
• Flip the bubula onto a plate, sprinkle with granulated sugar. A little cinnamon is nice too. Powdered sugar would be attractive but I have always loved the texture of the granulated sugar with the matzo meal pancake.

PASSOVER CHREMSLACH

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.