Comments on: Bimuelos (sweet Passover dumplings)

By: Barbara

Barbara — Tue, 15 Dec 2009 22:49:14 +0000

My daughter, in desperation to find a pan for what we call bunuelos, found your article. My mother in law brought our pan from Istanbul; it is probably the same as yours. I make them regardless of holiday, because everyone loves them, but the recipe is a bit different.

Batter: matzoh meal, eggs, milk, a big of baking powder, salt, and chopped spinach if desired. Mix together into a batter that can be spooned loosely, fill pan depressions with hot oil, spoon in batter, turn bunuelos over, drain and sprinkle with powdered sugar if desired. Very simple.

By: Creativivi

Creativivi — Mon, 20 Apr 2009 10:32:39 +0000

Oh wow. I never had bimuelos (yes, my family also came from Turkey but guess the recipe got lost during the Atlantic crossing some 70 years ago century.) However, like any good South American, I grew up with BUNUELOS, the Spanish version of the fried dumplings. That variety, unfortunately, is not kosher for Pesach

By: Liz

Liz — Sun, 19 Apr 2009 02:42:34 +0000

Elie, I’m totally with you, in case you couldn’t tell by my Passover posts.

How exactly do you make spinach bimuelos? I’m guessing you forgo the syrup?

By: elie

elie — Fri, 17 Apr 2009 06:52:21 +0000

We also had bimuelos growing up – my paternal grandfather was from Turkey and my grandmother from Bulgaria… Every year she made them for us and now we make them for ourselves… Plain and spinach flavored… Pesach is all about my Sephardi side.

By: Pancake: A Global History « Eating Stamford Hill

Pancake: A Global History « Eating Stamford Hill — Wed, 15 Apr 2009 12:11:27 +0000

[...] century and that previous incarnations would have been more pancake-like. He mentions the Sephardic bimuelos, “a traditional honey-drenched fritter flavoured with anise” which is their Hannukah [...]

By: Liz

Liz — Sun, 12 Apr 2009 11:14:53 +0000

Wow, it's really great to hear other people's bimuelo stories! Lyle, the bimuelos were definitely not a figment of your imagination. I saw recipes for bimuelos like you're describing in a 1971 cookbook, "Cooking the Sephardic Way," produced by the Tifereth Israel temple. I think the cookbook is out of print, but this is the recipe.

By: Deborah

Deborah — Sat, 11 Apr 2009 05:03:02 +0000

I learned to make bimuelos from my aunt, who learned it from my grandmother (who was also from Turkey). The only difference is that ours are made flat like pancakes. Thanks for the pictures, I had no idea there was a special bimuelso pan!

By: Lyle Scott

Lyle Scott — Fri, 10 Apr 2009 17:30:20 +0000

That’s so interesting! My grandmother made bimuelos for the family when we were kids, back in the 70s. The recipe was very similar to yours. She smashed up matza with water instead of using matza meal and fried the bimuelos in a pan instead of a dumpling pan.

Also, the syrup was lemon and sugar, not honey and sugar… otherwise very similar!

I was searching for bimuelos randomly, as it was a favorate Pesach food as a kid, but as an adult no one I know seems to have ever heard of it. For awhile I was wondering if I imagined them….