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This was a popular Sephardic side dish that my grandmother and mother would make for us growing up. Deep fried, and drizzled with honey. Best served hot, but always just as good served cold or the next day if any are leftover.

Serves: 20

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Sephardic Parve Side Dish

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1/2 of a box of matzo farfel or about 2 and a !/2 cups.
2 eggs
sugar to taste
canola oil

** optional: You can add cinnamon, nutmeg,and raisins to the batter for a different twist.


  1. Soak matzo farfel in warm water to soften, for about 5 mins. Drain farfel well.
  2. In a medium mixing bowl, add drained farfel to bowl, the 2 eggs, and sugar Mix well. The consistency should be enough to hold it together when you pick it up with a spoon, if not add more matzo farfel or matzo meal to thicken batter.
  3. Heat canola oil to 350 degrees.
  4. Use a ice cream scoop full of batter, and carefully place in to hot oil.
  5. Cook to golden brown, the bumuelos will turn over when one side is done, if not, turn with a spoon.
  6. Remove to a paper towel to drain off oil.
  7. Drizzle with honey, should be severed hot. Enjoy

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Dachecype says...
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Aug 18, 2011 (report abuse)



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