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!


Grain-Free/Vegan (mini) Chocolate Berry Pies


Passover dessert

Hello InterfaithFamily readers! My name is Whitney Fisch and I am beyond honored to be able to create recipes and write for this wonderful website. So here’s a bit about me:

I was born and raised in Marietta, Georgia. I’m the daughter of a Jewish mama and a Christian dad. My mom raised me within the Reform Jewish community. Throughout my childhood, my mom was incredibly active within our temple community, at one point as the founding member of what is now one of the larger Reform temples in metropolitan Atlanta (can you tell I’m proud of my mom!?).

In 2008, after living all over the map and working for various Jewish organizations, I decided to sell all my stuff, drop my dog off at mom’s house and head to Israel for the year to learn at the Pardes Institute of Jewish Studies. While there (and immersed in an incredible multi-cultural learning environment), I met the man I would later marry. We got hitched in Asheville, North Carolina, in 2010 (we were the very first kosher wedding to hit the town—we even made the local paper! Huzzah! Take that, Kardashians! Who’s the celebrity now!?).

We now live in Los Angeles, where I work as the Director of Counseling at a private Jewish school and my husband is finishing his Ph.D. in Marine Biology. We have two beloved daughters, one finicky lemon tree and a lot of love . . . and babka. We love babka. We also LOVE to eat. It’s with this love of eating that brings me to food writing on my personal blog, Jewhungry and is what brings me to InterfaithFamily. I look forward to getting to know you, dear reader!

I developed the following recipe a few years ago during the ‘grain-free’ craze of 2013. It wasn’t until I hosted my first seder later that year that I realized this recipe is THE PERFECT recipe for a seder dessert. It doesn’t require any grains and is so incredibly easy to make as it requires no baking. In addition, it celebrates the fruits of the season and what is Passover but a celebration of the harvest! I hope you enjoy!

berry pie shell

berry pie shells

Fill your berry pies

Mini berry pie


Mini Vegan Chocolate Chip Berry Pies + Coconut Milk Whipped Cream

Ingredients for Crust:

Adapted from my own recipe for Raw Brownie Bites

  • 2 cups of dates, seeded and chopped
  • 4 Tbsp. almond meal
  • 1 cup walnuts
  • 2 1/2 Tbsp. milled flaxseed
  • 3 heaping Tbsp. vegan cocoa powder*
  • 1 1/2 Tbsp. vanilla extract
  • 1 – 2 Tbsp. organic maple syrup (depending upon your taste—start with 1 and if you make it again, up to 2 if it wasn’t sweet enough for you)

*Extra cocoa for rolling the bites in afterwards if you want an extra chocolate punch

Coconut Milk Whipped Cream (Recipe straight from my girl, Samantha, at The Little Ferraro Kitchen)

Note: chill your mixer for best results

  • 1 can coconut milk, chilled
  • 2 Tbsp. powdered sugar


Mixed Berry Filling:

  • 1/2 cup strawberries, hulled and chopped
  • 1/4 cup blackberries, chopped
  • 1/4 cup raspberries, chopped
  • 1/2 lemon, juiced
  • 1/2 Tbsp. Demerara sugar




I used regular-sized muffin tins to shape the crusts, but a ramekin will work just as well.

1.  Cut pieces of parchment paper into squares about 8 in. by 8 in. or large enough that when placed into the muffin tins there is an excess of paper sticking out.

2.  Place all ingredients in a food processor. Process until well combined—to about the count of 30 or until the ingredients have a dough-like consistency. If you feel like it’s a bit dry due to too many walnuts or almond meal, just add a bit of water, about 1 Tbsp. at a time, until you get that doughy consistency.

3.  Once you’ve attained your desired consistency, scoop out enough “dough” to form a ball about the size of a tennis ball. Gently press the dough ball into the parchment paper-lined muffin tin and shape to the entirety of the tin so that a “crust” forms. Your crust should be thick enough to hold the filling but thin enough so that it doesn’t take over the pie flavor. Do this until you run out of dough. Refrigerate uncovered for at least 30 minutes.

Coconut Milk Whipped Cream

1.  If you haven’t already, open the coconut milk can and pour out the water in a separate bowl. (Save it and use for smoothies, soups, etc.) If you’ve been chilling your coconut milk in the refrigerator for several hours in prep for this recipe, the watery part of the coconut milk will be at the bottom of the can so pour slowly and make sure to omit the watery part at the end.

2.  Pour the thicker coconut milk into your chilled mixer and begin to whip starting on low and gradually moving to medium-high setting. As soon as it begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.

Fruit Filling

Place all your chopped fruit into a mixing bowl. Add the lemon juice and sugar and mix until well combined.


Once your crusts have refrigerated, scoop fruit filling into each pie; enough so that the is a mound of fruit filling. Top with a dollop or two (or three) of whipped cream. Enjoy!

Read more delicious Passover recipes here!

Deviled Egg Cobb Salad


Passover cobb salad

Legend has it that the Cobb salad was the result of a midnight kitchen raid by a hungry restaurant owner, namely Robert H. Cobb, at Hollywood’s Brown Derby restaurant. Brown Derby was a restaurant chain popular in the golden age of Hollywood. The chain lives on in Ohio and Orlando. Although the original Brown Derby in Hollywood, which was shaped like the classic round hat, is long gone, the legendary midnight snack that became the Cobb salad lives on and is going strong on menus all across the country. This Deviled Egg Cobb Salad with Smoked Salmon Matzah Tartines makes the perfect all-in-one Passover meal.

The salty crunch that usually comes from bacon is replaced with roasted, salted sunflowers. For more smokiness, the optional addition of smoked Gouda is delectable.

Passover cobb salad with salmon tartine

Deviled Egg Cobb Salad
(serves 4 as a main course or 6 as a side dish)


Brown Derby Dressing

  • 3/4 cup of canola or grapeseed oil
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of red wine vinegar
  • 1/2 a lemon for 1 Tbsp. of fresh lemon juice and zest
  • 3/4 tsp. dry mustard
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. white granulated sugar
  • 1 clove of garlic, minced
  • salt and pepper to taste


Cobb Salad ingredientsDeviled Egg Cobb Salad

  •  4 eggs, hard boiled
  • 1 1/2 Tbsp. mayonnaise
  • 1 Tbsp. sour cream
  • 1/8 tsp. dry mustard
  • lemon zest (from the lemon used in the dressing)
  • 1 bunch butter lettuce, washed and dried
  • 2 tomatoes
  • 1 avocado
  • 4 Tbsp. of roasted, salted, sunflower seeds
  • smoked Gouda or a nice blue cheese like Roquefort or Bleu D’Auvergne, optional
  • 1 beet, optional, to serve with matzah tartines (optional)
  •  4 pieces of matzah
  • chive and herb soft cheese like Boursin
  • smoked salmon
  • 1/2 avocado (left over from the salad)
  • deviled egg filling (left over from the salad)
  • salt, pepper and lemon zest (left over from the dressing)


Cobb salad platterDirections:

1.  Hard boil four eggs. I like to use J. Kenji Alt’s method. While the eggs are cooking, you can prepare the salad dressing.

2.  In a jar with a lid mix all the dressing ingredients together: canola or grapeseed oil, extra virgin olive oil, red wine vinegar, fresh lemon juice, dry mustard, Worcestershire sauce, white granulated sugar and minced garlic. Add a 1/4 tsp. of salt and pepper. Taste by dipping a leaf of lettuce into the dressing. Adjust salt and pepper to taste.

3. You can toss the salad together in a bowl or set it out on a platter in horizontal layers. Chop the washed and dried lettuce into bite-size pieces. Chop the tomatoes into small cubes and sprinkle with a pinch of kosher salt. Cut the avocado in half and save half for the matzah tartines. Cube the avocado in the peel with a butter knife and then scoop it out with a soup spoon. Lay out each ingredient along the platter. Sprinkle four tablespoons of sunflowers over the avocado. If you are using cheese, grate or make small cubes of cheese to add to the salad either on the platter or separately in a dish to be added at the table. I like to serve the dressing on the side so everyone can put on as little or as much as they like.

Mashed eggs4. Now prepare your deviled eggs. Peel the eggs and cut them in half from top to bottom. Put the yolks into a bowl and add the mayonnaise, sour cream, dry mustard and a pinch of salt. Mash it all together until smooth.

With a spoon, add a dollop of filling to each egg. You can also pipe the filling if you want to get fancy, but I like to just use a butter knife to cleanly even off the filling in each egg so it looks like a regular egg. I save the extra filling for my tartines.




spiraled beets
 Spiralizers have become very popular, so if you have one this is a great time to use it. Peel your raw beet and run it through the spiralizer.  Add the spirals of beet to the platter and place your deviled eggs on top of the beets.

6.  In a few small bowls set out your tartine spreads: the soft herb cheese, the extra deviled egg filling (topped with the lemon zest) and mashed avocado topped with a little finishing salt. (Kosher salt is good, or some Maldon sea salt or smoked salt.) Put the smoked salmon on a plate.

The matzah tartines can be assembled at the table to keep the matzah crisp.

Read more delicious Passover recipes here!

Cobb salad for Passover