Bubula Recipe?
JudyH...@aol.com
If so, please email: judyh...@aol.com
Many thanks!
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rec.food.cuisine.jewish recipe archives
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wba...@panix.com
: Has anyone come across a recipe for "bubula"?
: If so, please email: judyh...@aol.com
: Many thanks!
That sounds canibalistic. Isn't bubula the pet name for small children,
as in "esse, bubula. esse?"
Wendy Baker
Ed Greenberg
" Wendy Baker " <wba...@panix.com> wrote:
>JudyH...@aol.com wrote:
>: Has anyone come across a recipe for "bubula"?
>
>: If so, please email: judyh...@aol.com
>
>: Many thanks!
>
>
>That sounds canibalistic. Isn't bubula the pet name for small children,
>as in "esse, bubula. esse?"
>
>Wendy Baker
>
This doesn't qualify as a "Recipe" since I have no ingredient quantities,
but here's how I remember my Aunt Irene doing them, and when I tried them
it worked pretty well.
1. Separate some eggs into yolks and whites.
2. Using the eggyolks and some water, make up a matzomeal batter.
3. Beat the eggwhites till they're stiff
4. Fold the eggwhites into the batter making a lighter airy batter.
5. Fry 'em up. (I use a four inch frying pan for the first side, and
then turn them into a five inch pan for the second side. I get a little
assembly line going.)
The finished product is, IIRC, about 3/8 to 1/2 inch thick, light and fluffy,
and is served with sour cream and jam.
Yum.
</edg>
PS: As a kid, this is where I learned all the above skills:
* Separating eggs
* FOLDING eggwhites into a batter
Also where I learned what happens when you beat eggwhites.
I remember distinctly learning these from my mom and aunt.
L&R Felner
breakfast during Pesach; not to be confused with a matzah brei. Delicious
with butter, jam or syrup. It follows the usual and customary pesach recipie
(which is the recipie for all pesach creations) matzah meal, eggs, oil,
water. Mix well, let sit for 15-20 minutes....fry in a well greased pan.
Eat!!!!
Leslie
<JudyH...@aol.com> wrote in message news:6d.ccb427...@aol.com...
wba...@panix.com
: In article <91984q$sja$2...@news.panix.com>,
: Yum.
: </edg>
I have never heard these matzo meal pancakes referred to by this name, but
your recipe is very similar to one I got from an Austrian via my mother.
In her recipe, she soaked the matzo meal in a little wter for at least an
hour before mixing it with the egg yolks and then folding the stiffly
beaten egg whictes into the mixture. Theyare incredibly light and
delicious and we eat them either with jam or cinnamon and sugar during
Pesach.
Wendy Baker
Ruth
> >: Has anyone come across a recipe for "bubula"?
> >
> >: If so, please email: judyh...@aol.com
There's a recipe in the archives of this newsgroup in the Passover
section (click on the link, below).
Ruth
Sarah
each egg, 1/4 cup matza meal, 1/4 warm milk. I never heard them called
anything but matza meal latkes or pancakes. We make them on a griddle,
just like pancakes. The quantity to make for a family is limited only
by the size of the bowl you have to whip the egg whites. They are so
light and delicious that people can eat them until the batter is gone.
My mother bought an electric griddle just for Passover so she wouldn't
have to spend the entire breakfast time in the kitchen. We make them
right at the table - whoever is not chowing down tends to the next
batch.
The batter can also be put into a buttery frying pan, all at once, to
make a real panCAKE, which is cut in wedges to be served. Or, a one-egg
quantity can be made in a small frying pan, for one big serving. This
is called a kremzl in our culinary language.
Sarah
Msutnick
spelling may be inexact but it's close.
Mona Sutnick