Bimuelos (sweet Passover dumplings)

April 10, 2009 at 1:00 pm | Tags: , , , , , , , ,

bimuelos-in-bowl-2008

My mother learned to make bimuelos from her maternal grandmother, who brought the recipe with her from Istanbul, along with her special bimuelo pan. I don’t know anyone else who makes bimuelos for Passover, beyond my immediate family. And it’s a pity. They’re quite good. The word bimuelo merely means a fried dough delicacy in Judeo-Spanish. You could consider my family’s version a kind of Sephardi matzo ball — the batter is similar, but instead of being cooked in chicken broth, we fry ours, boil them in honey-sugar syrup, and then serve them doused in sweet cream. We eat them for breakfast every day of Passover. How could you go wrong?

Passover bimuelos have made the holiday for me ever since I can remember, yet they seem to be a lost art. Over the years, I’ve tried searching for the word on Google. In 2003 I turned up a whopping three hits. By last year things had slightly improved, up to about 20, including a Judeo-Spanish dictionary, a lecture in Ladino, a few articles about Hanukkah sweets, and a dozen photos I’d posted over the past few years. This leads me to think the world is in need of a bimuelo revival. Continue reading Bimuelos (sweet Passover dumplings)…

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