A bunuelos recipe (or birmuelos recipe) for the Passover / Pesach festival can be easily created by substituting matzo meal for wheat flour. A bunuelos recipe is one of many traditional Sephardic recipes. Sephardim (alternate spelling: Sefardim; plural form of "Sephardi" or "Sefardi"; descriptive form: "Sephardic" or "Sefardic") are Jews whose ancestors came from Spain and/or Portugal.
Bunuelos has many spelling variations: birmuelos, bunuelos, boumuelos, bunuelos, bimuelos, birmuelos, bermuelos, burmuelos, bunyols, bunelos, bunyelos and the list goes on. "Bunuelos" (singular form: "bunuelo") is the Spanish term for "fried fritters" or doughnuts (donuts) that are served hot from the skillet as a dessert. In Israel, bunuelos are known as "sufganiyot", "sufganiot", or "sufganyot" in Hebrew. Sufganiyot, sufganyot, or sufganiot can also refer to jelly doughnuts (or jelly donuts), that is, round-shaped doughnuts (with no hole in the center) containing jelly or jam in the center of the donut. A "matzo bunuelo" recipe for the Passover / Pesach festival can be found in Istanbul, Turkey, brought by the Sephardim after they were expelled from Spain and Portugal in the late 15th century. This matzo bunuleo is sprinkled with cinnamon and sugar. Other bunuelos recipe variations include frying bunuelos in a rosette iron and then dipping the bunuelos in a sugar-cinnamon mixture.
1 cup matzo meal
1 1/2 cups water
2 large eggs
Instructions for the Bunuelos recipe:
Makes about 12 bunuelos.
Each serving contains about: Calories: 63; Sodium: 30 milligrams; Cholesterol: 35 milligrams; Fat: 2 grams; Carbohydrates: 15 grams; Protein: 2 grams; Fiber: 0.04 grams.