Passover Bubalah Recipes
BUBELAH
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
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 BUBALAH
Steps:
- Beat egg wites with electric mixer until stiff peak forms. whisk yolks and 1/4 cup water. Whisk in salt, then matzoh meal 1 T at a time. Gently fold into egg whites with rubber spatula. Heat oil in medium skillet over med-low heat. Add batter and spread into an even layer. Cook until golden brown, about 4 minutes. Flip and cook until golden brown, 21-3 minutes. Slide onto plate and sprinkle with sugar. cut into wedges and serve.
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