Ashkenazic Jews are very well acquainted with two kinds of Passover specialties-matzoh meal pancakes called chremslach and fried matzoh with eggs called matzoh brei. Sephardic Jews make similar dishes on Passover. The main difference between the Sephardic and the Ashkenazic dishes is that Sephardim serve their matzoh meal pancakes and their fried matzoh with Arrope, a raisin syrup, or with honey and sprinkled with walnuts. Here are the Sephardic variations of these two Yiddish-Jewish favorites.
Preparation Time: 30 minutes
Yield: makes 15-16 bumuelos
1. In a deep mixing bowl, beat the eggs well. Add the salt and cold water, whisking well and thoroughly.
2. Mix in the matzoh meal. The batter should be like a thin pancake batter.
3. Pour 1/4 inch of oil into a 12-inch skillet. Heat over medium-high heat.
4. Pour 1/4 cup batter into the skillet. It will spread into a little pancake. Repeat until you have four or five pancakes frying. Regulate the heat, adjusting it to prevent burning as the bumuelos cook. Fry 3-4 minutes on each side and drain the bumuelos on paper towels. Serve with arrope or honey poured over the pancakes and sprinkle with chopped walnuts.
Bumuelos de masa make a delicious breakfast with coffee, fresh fruit, and thick yogurt served on the side.
The Sephardic Kitchen
by Rabbi Robert Sternberg
Sept. 25, 1996
Reprinted by permission.
Passover Cuisine—Not Just Small Potatoes
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