Recipe by Mirj
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.
Top Tweak by colin
My father made Bubelah using ground almonds instead of matzo meal. Otherwise exactly the same and served with salt and pepper (savoury) or jam / fruit syrup. I have tried the recipe many times and it works - delicious with almonds.
- 3 eggs, separated
- 1⁄2 teaspoon salt
- 4 ounces fine matzo meal (1 cup)
- 1 lemon, zest of
- butter, for frying
- sugar, to serve
Directions See How It's Made
- 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.