Burmolikos: Bulgarian Matzah Puffs


Burmolikos for Passover

Missing morning carb treats like doughnuts? No need to stress if you are following the culinary traditions for Passover. Burmolikos are light, soft puffs of egg and matzah that are fried in oil (and bear no resemblance to heavy matzah fritters). They are a wonderful treat eaten by Bulgarian Jews during Passover and year-round because they are so delicious! Be sure to roll them with cinnamon and sugar while they’re still warm, or eat them with jam or honey.

Burmolikos (Bulgarian Matzah Puffs)
Makes 10-12 puffs


  • 2 sheets plain matzah
  • 2 eggs
  • 1 egg yolk
  • 1/8 tsp. salt
  • Canola or cottonseed oil
  • ½ cup sugar mixed with ½ tsp. cinnamon
  • Jam or honey (optional)



Burmolikos in oil1. Break the matzah into large pieces and soak in a bowl of warm water until soft, about 15 minutes.

2. Drain the matzah and squeeze handfuls until almost all of the water is removed. Place in a 2-quart bowl.

3. Add the eggs, egg yolk and salt to the clumps of matzah and combine well with a fork.

4. Heat the oil in a small saucepan or deep fryer to a depth of 2 inches—if you use a 1-quart saucepan you will use only about 1 cup oil and will only be able to make 2 puffs at a time. However, they cook quickly so it is up to you.

5. When the oil is hot, drop the mixture by oval soup spoon or ice cream scoop into the oil and fry on one side until golden, about 1-2 minutes. Turn over puff and fry on the other side until golden—another minute. Drain on crumpled paper towels (you use fewer towels and have more surface area to absorb the oil).

cooked burmolikos


Burmolikos in cinnamon

Coat with the sugar/cinnamon mixture. Burmolikos can also be served with jam or honey.

Some “Tina’s Tidbits”

  • This recipe is classically European since there is no sugar in the batter. Before you add some sugar, you might try adding 1/2 tsp. vanilla extract or a pinch of nutmeg to the batter to create a taste similar to a cake doughnut.
  • The puffs don’t need to be fried in a deep fryer. I used a 1-quart saucepan. This allows me to use less oil while still keeping the depth I need to make the Burmolikos initially submerge. I can only make 2 or 3 at a time, but they cook in less than 2 minutes and stay warm for at least 10-15 minutes.
  • Try using an ice cream scoop with a release wire for your batter. This will give you more rounded puffs.
  • This mixture puffs so well because the water in the soaked matzos turns to steam when it cooks in the hot oil.
  • If you use gluten-free matzos, this recipe is then gluten-free and dairy-free!

Burmolikos for Passover

Check out more delicious Passover recipes here!


Sweet Potato Pumpkin Cazuela for Sukkot


SweetPotatoCazuelaSukkot is synonymous with fall fruits and vegetables which are often used to decorate the sukkah. No specific foods are required but using the abundance of our local harvest replicates the Israelites bringing some of the bounty of their harvest to the Temple in Jerusalem. Making the long trek to the city, the travelers dwelled in temporary huts, or sukkahs, at the base of the Jerusalem hills.

It is customary to sleep and eat in the sukkah for eight days. In many climates this is not advisable, but eating in the temporary hut that has a lattice roof through which to view the stars was mandated in the Talmud on this holiday. Mandate aside, it is customary to invite friends and family to partake of a meal in your own sukkah (or to visit friends who have built one).

Dishes that are easily transported from your kitchen to the table outside are preferred and, of course, including nature’s fall produce is a must. Here is a side dish that can be made dairy with butter or parve (no milk or meat products) if anyone in your sukkah keeps kosher. It is Caribbean in origin, an area of the world where many Jews settled 400 years ago. You can, of course, bake your own sweet potatoes and small pie pumpkin to mash for this sweet potato pumpkin cazuela, but to save time and even allow your young children to help you make this recipe I call for canned pumpkin and sweet potatoes in light or no syrup.

One word of warning: This dish is so very delicious that I would double or triple the ingredients if you are making it for more than four people. And don’t forget Thanksgiving. But, please, hold the marshmallows—this is not a dessert, but could be served with any number of other dishes.

Sweet Potato Pumpkin Cazuela

Cazuela ingredientsIngredients:

  • 2 Tbsp. unsalted butter or coconut oil
  • 2/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 2 Tbsp. all purpose flour
  • ½ tsp. salt
  • 5.6 ounce can unsweetened coconut milk (about 2/3 cup)
  • 2 eggs
  • 1 15-ounce can pumpkin puree (NOT pie filling)
  • 1 29-ounce can of yams in light syrup, drained and mashed
  • 1/4 cup water
  • 1/8 tsp. ground ginger
  • 2-inch stick of cinnamon broken into pieces
  • 1/4 tsp. fennel seeds
  • 3 whole cloves



1.  Place the butter or coconut oil in a 2-quart Pyrex bowl and microwave for 45 seconds.

2.  Whisk the sugars, flour and salt into the butter to combine.

3.  Whisk the coconut milk into the mixture until thoroughly blended. Add the eggs and combine.

4.  Add the pumpkin puree and the mashed yams and whisk until a smooth batter is formed.

Spices and pumpkin puree

Pumpkin cazuela5.  Combine the water with the spices in a small glass cup and microwave for 3 ½ minutes. Let the spices steep for 5 minutes. Strain the spiced water through a fine mesh strainer into the pumpkin-potato mixture and stir to incorporate.

7.  Butter a 2-quart casserole and pour the mixture into the prepared dish.

8.  Bake covered in a pre-heated 350°F oven for 1 hour. Serve hot out of the oven or reheated warm or hot.

Happy Sukkot!


Sugar pie pumpkins are about 1 ½ pounds and very rounded. Always use them when a recipe calls for cooked pumpkin. Larger pumpkins are more watery.

Coconut milk is not milk or dairy. It is the liquid formed from ground, fresh, hydrated coconut.