| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Matzos (up to 5) |
| 1 |
|
Eggs (up to 2) |
| 1/4 |
|
Salt (up to 1/2) |
|
|
Oil to deep fry |
INSTRUCTIONS
My grand- mother Venoutcha Covo nee Benaroyo,fled Bulgaria with my father
and grand-father during ww2 to Tehran. They travelled with 2 heavy truncks,
in one of them, was the famous Bourmoulikous-pan. Actually those pans are
used to prepare 6 fried eggs at once, one in each hollow.
Simple to prepare, these bimuelos are traditionaly served in our familly.
Soak matzot, broken in very small pieces, during night. In the morning,
squeeze out as much water as possible. In a bowl, mix well with the eggs
and salt. Pour oil in the frying pan, form matzo mixture with a Tspoon into
round shape. Drop in hot oil and brown on both sides.
Serve with sugar hot syrup (sugar boiled with water).
The blue enamel pan, was abandoned,when my parents fled the Ayatollahs
regim.
Posted to JEWISH-FOOD digest V97 #060 by Nancy Berry <nlberry@prodigy.net>
on Feb 22, 1997.
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