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    You are in: Home / Community Forums / Kosher & Jewish Cooking / Bubbalah Recipe
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    Bubbalah Recipe

    Go to page << Previous Page  1, 2
    Mon Jan 24, 2005 4:47 pm Groupie
    I, too, remember my grandmother baking it, but on further thought I believe she started it stovetop and then finished it in the oven. Anyhow, I found this other recipe The spelling on this site is: BOUBALECH. You say tomayto and I say tomahto.... One of us is going to figure this sucker out!
    Tue Jan 25, 2005 12:43 am
    Forum Host
    My mother always made her bubelach sweet and lemony, and she fried it in butter. She made one big bubalah, and turning that sweetie over needed real talent.

    I have made them before, but I like to make smaller, easier-to-turn bubelach.

    Dudo, what you are describing sounds like a baked matzah brie.
    Chef Dudo
    Tue Jan 25, 2005 1:08 am Groupie
    Matzah Brie? Could be, could be. Will look up the recipes I have for that, make it and then see if it was the same. Why didn't I think of matzah brie? Probably cause I was so used to what my grandmother and mother called it I thought it was something different. Will let you know how it turns out. Still have matzohs left from last year, must use them for something before I buy fresh ones again.
    Thu Jan 27, 2005 9:08 pm Groupie
    sounds delicious, not having any grandparents, thanks to world war 1 and adolph hitler, I envy your recollections of your bubbies, even though I would have had oma's.
    Fri Jan 28, 2005 12:06 am
    Forum Host
    I really didn't have any bubbies either, manda. Hitler took care of both of my grandmothers (I am named after my maternal grandmother). I had a step-grandmother, Swedish convert, not bubbie material at all, worked at the cosmetics department in Saks Fifth Avenue and could burn a cup of instant coffee if you let her.
    Fri Jan 28, 2005 10:11 am Groupie
    sad isn't it. I didn't have any brothers or sisters either, poor me. I am named after my father's mother and my three children between their English names and Hebrew names are named after all their great grandparents
    Chef #192746
    Thu Feb 03, 2005 10:21 am
    Newbie "Fry Cook" Poster
    My dear fellow foodlovers- How have you gone through Passover without Bubbelahs. THE BEST!!!!!!!!! Separate 2 eggs. mix the yolks with a little sugar(a good cook has a feel for the measurement) pour a little red sweet wine and some matzoh meal (not too much to make it thick.)Did your bubby measure? Whip up the whites ,fold and fry. it comes out light and absolutely incredible. B'tayavon
    Thu Apr 05, 2012 12:31 pm
    Newbie "Fry Cook" Poster
    I just made my son a bubbaleh. I am re-writing my recipes I came to find a picture of a bubbaleh on the computer and saw the request for the recipe. My mom, thank G-d is still alive and makes bubbalehs all the time. My mom is from Grodisk, Poland...survived Majdanek,Auschwiz-Birkenau...lost her whole immediate family but kept them alive with her memory of the delicious foods they shared...

    6 eggs separated
    Whip whites until stiff (called a piana in yiddish)

    Add 6 tsp sugar
    6 tsp matzah mail
    the yellows of the eggs

    Make oil very hot on frying pan and pour batter in, then reduce heat.
    Watch that it does not burn, then turn over (we use a plate to help)
    Let it soufle and cook through.

    We top it with sugar and dunk it into Manichewiz Wine.

    We eat it all year round! ENJOY!
    Thu Apr 05, 2012 1:49 pm
    Forum Host
    lol at this old thread- we just called them matzoh meal pancakes
    Sat Apr 07, 2012 9:05 am Groupie
    The closest thing my mother made was scrambled eggs with tomatoes and broken pieces of matzah. Back then, it was the best thing, because it was the few things my mother did with matzah that made it interesting to eat.

    By the way, my Yiddish is German and Polish based (I was reading the posts on the first page, and read a few people talking about the language).
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