Best 2 Passover Bubalah Recipes

Bubalah, also known as Passover sponge cake, is a traditional Jewish dessert served during the Passover holiday. It is a light and airy cake made with matzo meal, potato starch, sugar, eggs, and vanilla extract. Bubalah is often served with fresh fruit or whipped cream.

This article provides three different recipes for bubalah:

* The first recipe is a classic bubalah made with simple ingredients.
* The second recipe is a chocolate bubalah, which adds cocoa powder and chocolate chips to the batter.
* The third recipe is a lemon bubalah, which adds lemon zest and juice to the batter.

All three recipes are easy to follow and can be made in about an hour. They are all delicious and perfect for Passover or any other occasion.

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

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

Ingredients

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

Ingredients

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.

Tips:

Use high-quality matzo meal. Freshly ground matzo meal will give your bubalah a better flavor and texture.
Don't overmix the batter. Overmixing will make the bubalah tough.
Let the batter rest for at least 30 minutes before cooking. This will allow the matzo meal to absorb the liquid and the flavors to meld.
Cook the bubalah over medium heat. Cooking the bubalah too quickly will make the outside brown before the inside is cooked through.
Serve the bubalah hot with your favorite toppings. Bubalah is delicious with butter, honey, cinnamon sugar, or fruit.

Conclusion:

Bubalah is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover matzo meal. With so many different ways to make and serve bubalah, you're sure to find a recipe that you'll love.