Best 3 Bubelah Recipes

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# Bubelah: A Tasty Treat for Any Occasion

Bubelah is a traditional Jewish pastry that is often enjoyed during the holidays. It is a delicious and versatile dish that can be made with a variety of fillings, making it a perfect choice for any occasion. Whether you are looking for a sweet or savory treat, there is a bubelah recipe that is sure to please everyone.

The dough for bubelah is typically made with flour, water, eggs, and salt. It is then rolled out and filled with a variety of ingredients, such as cheese, potatoes, sauerkraut, or fruit. The bubelah is then baked until golden brown and crispy.

Bubelah can be served as an appetizer, main course, or dessert. It is a popular dish at Jewish holiday gatherings, such as Hanukkah and Purim. It is also a common street food in Israel.

If you are looking for a delicious and unique dish to try, bubelah is a great option. With its variety of fillings and flavors, there is sure to be a recipe that you will love.

## Bubelah Recipes:

* **Classic Cheese Bubelah:** This is the most traditional bubelah recipe, made with a filling of farmer's cheese, eggs, and salt.
* **Potato Bubelah:** This recipe uses a filling made with mashed potatoes, onions, and spices.
* **Sauerkraut Bubelah:** This unique recipe features a filling made with sauerkraut, onions, and caraway seeds.
* **Sweet Bubelah:** This dessert bubelah is filled with a mixture of apples, cinnamon, and sugar.

Check out the recipes below so you can choose the best recipe for yourself!

ARTISAN BOULE



Artisan Boule image

Yes, you can create bakery-level bread in your own oven! Here's how Martha makes the classic round loaf known as a boule.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 10-inch loaf

Number Of Ingredients 10

1/4 teaspoon active dry yeast (not rapid-rise)
1/3 cup warm water (about 110 degrees)
1/2 cup unbleached bread flour
1 teaspoon active dry yeast (not rapid-rise)
1 2/3 cups warm water (about 110 degrees)
3 1/2 cups unbleached bread flour, plus more for dusting
1/2 cup rye flour
4 teaspoons kosher salt
Extra-virgin olive oil
2 cups ice cubes, for creating steam in oven

Steps:

  • Poolish: In a small bowl, stir together yeast, water, and bread flour until it has the consistency of thick pancake batter. Cover with plastic wrap and let stand at room temperature 8 to 12 hours.
  • Dough: In a liquid-measuring cup, stir together yeast and water until yeast is dissolved. Place poolish and both flours in the bowl of an electric mixer fitted with the dough hook attachment. Add yeast mixture and mix on medium-low speed until a sticky dough forms, about 2 minutes. Add salt and increase speed to medium-high; mix until dough is smooth and elastic, and cleans sides and bottom of bowl, about 9 minutes. Scrape dough onto a lightly floured surface and gather into a ball with oiled hands, then transfer to a large oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, 1 1/2 to 2 hours.
  • On a lightly floured surface, pat dough into a 12-by-10-inch rectangle with one short side parallel to edge of work surface. Fold dough into thirds, aligning edges carefully. Fold dough in half. This completes one turn. Flip dough so seams are facing downward and gently shape into a ball. Return to oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in bulk, about 1 hour.
  • Preheat oven to 450 degrees with a pizza stone on center rack, and a cast-iron skillet on rack below. Be sure to remove any additional racks from oven.
  • Place a sheet of parchment on a pizza peel or unrimmed baking sheet and lightly dust with flour; set aside. On a lightly floured surface, repeat folding process to complete a second turn. Gather corners of dough and pinch together, then flip dough over, shaping into a tight ball. Transfer dough, seam-side down, to prepared pizza peel, adjusting shape as needed. Loosely cover with oiled plastic. Let stand in a warm spot until puffy and full of air, about 45 minutes.
  • Lightly dust surface of bread with flour. Using an oiled razor blade or a very sharp knife, score surface in a decorative pattern. Working as quickly as possible, carefully slide parchment from peel onto pizza stone. Pull just enough of heated skillet out of oven to add ice before closing oven door. Bake until bread is deep golden brown and an instant-read thermometer inserted into center reads 205 degrees, 45 to 50 minutes. Transfer to a wire rack and let cool completely before serving.

PASSOVER CHREMSLACH



Passover Chremslach image

This is an updated version of the _chremslach_ passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky _grimslech._

Provided by Joan Nathan

Yield Yield: about 2 dozen (P)

Number Of Ingredients 10

3 matzahs, soaked and squeezed very dry
2 tablespoons currants
2 tablespoons chopped almonds
2 tablespoons chopped dried apricots
3 large eggs, separated
1/4 cup matzah meal
1/3 cup sugar
Grated rind of 1 lemon
1 tablespoon lemon juice
Kosher-for-Passover vegetable oil for frying

Steps:

  • 1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
  • 2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
  • 3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
  • Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.

FARFEL WITH MUSHROOMS AND ONIONS



Farfel with Mushrooms and Onions image

Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes.

Provided by Mitchell Davis

Categories     Starches, Side Dish

Time 55m

Yield 8 Servings

Number Of Ingredients 9

12 ounce (2 to 21/2 cups, depending on the size) farfel or egg barley, toasted
4 ounce (1 sticks or 1/2 cup) unsalted butter, or a combinator of peanut oil and chicken schmaltz to equal same
2 large (1 pound) yellow onions, chopped (about 2 cups)
12 ounce (3/4 pound) mushrooms, button, portobello, romano, or a combination, sliced or chopped
2 teaspoon kosher salt plus more to taste
3/4 teaspoon freshly ground black pepper plus more to taste
1 large egg (optional)
1/4 cup soup stock, chicken or vegetable (optional)
1 tablespoon unsalted butter (optional)

Steps:

  • Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes. Drain, but do not rinse. In a large saucepan, heat the butter or shmaltz mixture (based on if you want it meat or dairy). Add the onions and saute until translucent, 7 to 8 minutes. Add the mushrooms, salt and pepper and continue cooking, stirring often, until the mushrooms have given off most of their water and the mushrooms and onions are soft, about 30 minutes. Stir the farfel into the sauteed mushrooms and onions adjust the seasoning with salt and pepper. If you are going to bake the farfel, stir in the egg and/or soup broth (if using). Transfer to a greased 2-quart baking dish. You can store the farfel covered in the refrigerator at this point for up to 2 days. Before serving, preheat oven to 350. Bake for about 30 minutes, until the top browns and the farfel is heated through. Notes: You should be able to tell if your farfel is untoasted by the color: untoasted, it has the pale yellow color similar to other egg noodles; toasted it is somewhere between beige and golden brown. If yours is untoasted, you should toast it before you proceed with this recipe: preheat the oven to 300. Spread the farfel out on a cookie sheet and set in the oven for 15 to 20 minutes, until the pasta has turned a dark beige or golden brown. Periodically rake the pasta with a large spoon or spatula to ensure it toasts evenly. Remove from the oven and cool to room temperature before proceeding.

Nutrition Facts :

Tips:

  • Choose ripe, fresh plums: To ensure the best flavor and texture, select ripe, plump plums with no blemishes or bruises.
  • Use a variety of plums: Don't be afraid to mix and match different varieties of plums for a more complex flavor profile. Damson plums, for example, add a tartness that complements the sweetness of other varieties.
  • Remove the pits carefully: To avoid crushing or bruising the plums, use a sharp knife to carefully cut around the pit and remove it.
  • Simmer the plums until they are soft: Cook the plums over medium-low heat until they are soft and starting to break down. This will allow the flavors to develop and deepen.
  • Add sugar to taste: Depending on the sweetness of the plums, you may need to add some sugar to the bubelah. Start with a small amount and add more to taste.
  • Serve warm or cold: Bubelah can be served warm or cold. If you are serving it cold, chill it in the refrigerator for at least 2 hours before serving.

Conclusion:

Bubelah is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up ripe plums and can be easily customized to your own taste. Whether you prefer it warm or cold, sweet or tart, bubelah is sure to become a favorite in your home.

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