Bubelah Recipes

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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

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 BUBALAH



PASSOVER BUBALAH image

Categories     Egg     Fry     Passover

Yield 2

Number Of Ingredients 5

2 large eggs
1/4 tsp Kosher salt
3-4 T matzoh meal
3/4 tsp vegetable oil
1 tsp sugar

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.

PAN DE TOMATE



Pan De Tomate image

This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible.

Provided by momaphet

Categories     Breads

Time 2m

Yield 1-2 serving(s)

Number Of Ingredients 5

1 -2 tomatoes, fresh and ripe
1 garlic clove, per person
baguette, slices toasted lightly
kosher salt
olive oil

Steps:

  • Cut tomato in half and, holding the skin side, pulp on the coarse side of a cheese grater. Be sure to catch all the juice.
  • To serve place a clove of garlic and a couple of rounds of toast on each plate.
  • Rub the clove of garlic on the toast lightly pour oil liberally over the bread followed by spoonfuls of the freshly pulped tomato. Finish with a sprinkling of salt.

Nutrition Facts : Calories 26.6, Fat 0.3, Sodium 6.7, Carbohydrate 5.8, Fiber 1.5, Sugar 3.3, Protein 1.3

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