Years ago, when I was working the night shift as an RN in Florida, as Pesach was approaching I would spend the quiet hours of the early morning browsing Passover cookbooks and making lists so that I felt like I was accomplishing something. This recipe is my favorite result of that ‘research’.
Though they are called ‘bimuelos’, and are of sephardic origin, an early mispronunciation in our house of ‘abuelos’ (grandparents or ancestors in Spanish) stuck and that’s what we’ve called them ever since.
Whatever you call them, they are a real hit, and perfect for a nice warm breakfast treat.
Bimuelos (Matza Popovers)
Servings
1 Servings
Ingredients
- 2 cup matza farfel or crumbled matza
- 4 eggs beaten
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon sugar
Instructions
- Put matza farfel in a bowl, pour boiling water over it to just cover. Let set a few minutes until it soaks in. Mix with the rest of the ingredients. Grease a 12-muffin tin and fill it up to 2/3 of its depth. Bake at 350° for 45 minutes. Serve with butter and/or jelly.
- P.S. Makes a great, portable food for chol hamoed trips. Eat it hot out of the oven or room temperature. Enjoy!
- Photo courtesy of Sina Mizrahi.
I too am an RN and spent many a night shift doing the same thing. As I always seem to buy too much farfal this looks like a good and simple way to use it.
I added a bit of cinnamon and some shredded apple to these for a quick breakfast treat, and they were delicious.
I made these to have for Shabbat breakfast during passover… I added about 2-3 tablespoons of honey and some cinnamon to the mix to make them more breakfasty… my kids loved them!
Sorry, no. I put in just enough water so that it will soak in. If there’s too much water then yes, pour out the extra.
Do you drain the boiling water that the matza is soaking in before you mix? Or do you mix it in with the rest of the stuff. This is unclear to me. Looks yummy, though!