Comments on: a recipe: HERE COMES HANUKAH… A LITTLE HISTORY and A LITTLE RECIPE

By: Amy

Amy — Fri, 05 Mar 2010 17:44:51 +0000

I have a bumuelo pan from Turkey–it is a family heirloom. A young woman brought it with her from Turkey–she was my husband’s grandmother. We use it only for Pesach–didn’t even think about it for Hanukah, but since it is KP I don’t want to change it–what I do want is to buy another pan or two. Does anyone know where to purchase such an item, short of returning to Turkey and looking in the Bazaars? Thanks for any assistance!
Amy

By: Alyse Elias Matsil

Alyse Elias Matsil — Wed, 15 Apr 2009 20:56:08 +0000

I think they were deep fried balls covered in a syrup made of water and sugar and topped with walnuts. I remember them as being very soggy. My mother told me her sister used to use a special circular donut pan to make them.

By: Janet Amateau

Janet Amateau — Fri, 27 Mar 2009 18:02:30 +0000

Alyse – I also make a Passover bimuelo but it’s more like matza brei, i.e. soaked ground matza and egg. They’re pan fried and the result is a puffy pancake rather than a deep-fried donut or fritter (which is what non-Passover bimuelos are). We also eat them with syrup and walnuts and yes, they’re delicious! Is this the style your aunt made or were hers deep fried?

By: Alyse Elias Matsil

Alyse Elias Matsil — Fri, 27 Mar 2009 04:25:19 +0000

My aunt Mildred used to make bimuelos as a dessert for Passover! They were made with matzo meal and they were syrupy with walnuts on top.

By: Healthgal

Healthgal — Sun, 18 Jan 2009 04:19:38 +0000

Oh my gosh Janet, my mom made bumuelos not only on Hanukkah but often as a dessert for our Shabbat meals. Delicious but I don’t have a recipe.
Would love to introduce my kids to sumptious treat.
Looking forward to the recipe.

Estelle, aka Healthgal

By: Janet Amateau

Janet Amateau — Fri, 16 Jan 2009 19:22:44 +0000

I know, I know… It was my intention to post a good bumuelos recipe for Hanukah. Unfortunately, bumuelos are among the recipes that the best (Sephardic) cooks in my family took to their graves. In the hope of finding a really great one, I went slogging through a lot of profoundly bad recipes and had to just give it a rest. I’m far from done. Your remark made me all the more determined to get it right! And when I do, you’ll read about it right here. Thanks for the note – and don’t give up hope!

By: Danny

Danny — Wed, 14 Jan 2009 16:29:00 +0000

How come you mention Bumuelos on Hanukah…Growing up in Seattle that was what we all ate on Hanukah! I am living in Israel right now and if I have to look at another one of those sufganiyot I am going to be sick…nothing compares to a Bumuelo fresh out of the oil with a little powdered sugar or honey. Hanukah Alegre, Danny

By: Janet Amateau

Janet Amateau — Fri, 09 Jan 2009 15:38:46 +0000

Thank you, David! I’m glad everyone liked the food, and delighted to see you back here

By: David Grosswald

David Grosswald — Thu, 08 Jan 2009 00:55:20 +0000

Hey Janet

I love your take on the story of Chanukah! I made the Keftes de Prasa and your other suggestions for Passover last year and they were a hit.

Thanks for sharing!

David

Atlanta Ga