Passover Bimuelos

Written by Samantha Ferraro on Friday, 30 March 2012. Posted in Food Mood

Passover is all about traditions. Teaching your children and passing on their legacy by simply cooking a passover dish together. Samantha learnt to make this Passover pancake from her mother and she now shares it with us. What are your Passover traditions?- CookKosher

A childhood favorite of mine that doesn’t have many hits on Google search;  I was pleasantly surprised when I did a quick online inquiry of “bimuelos” and noticed that everything I found was not nearly as close to the indulgent treat I grew up with as a kid.

These bimuelos are special, special for Passover and special to my heart. They are with fewer ingredients than you can count on your hand and that is all you need. I would make the mixture with my mom when I was little and could not wait for the sugar water to condense so I can dunk these matzo doughnuts in the sweet syrup. Even better (or worse), hours after making them we would run to the kitchen in the wee hours of the night and scavenge through the fridge attacking the cold fried treats. And believe me; they are even better cold…and in the middle of the night. 
Bimuelos have a soft center with a delicate outside crunch. They are perfect for soaking up all the syrupy goodness. A healthy sprinkle of freshly grated parmigiano-reggiano offers a Sephardic twist as well as the perfect pairing for sweet…Salty! 

Passover Bimuelos



5-6 Matzo (about half the box), roughly broken up
4 eggs, scrambled
Salt and pepper, to taste
Canola or Vegetable oil for frying
Freshly grated parmigiano-reggiano
Vanilla Bean Simple Syrup:
2 c sugar
1 ½ c water
1 vanilla bean, split down the middle


1. Take the broken matzo and begin to soak it in a large bowl of warm water for a few minutes.
2. Meanwhile, begin heating a large deep skillet with about ¼ in of oil. You want it how enough that it will make the bimuelos “sizzle” when it hits the skillet. You can test this out with a small piece. If it sizzles, the oil is ready, if not, waits a few more minutes. 
3. Once the matzo is soaked up, squeeze the water out with your hands very well. 
4. Add the beaten eggs and mix well. Add salt and pepper.
5. Scoop a ladle sized spoonful and carefully drop in oil. Cook in oil until bottom side is crispy and lightly golden brown, about 3-4 minutes. Flip over and cook other side for another 2-3 minutes until both sides are golden brown. 
6. Once bimuelos are done frying, drain on reserved paper-towel lined plates and immediately grate parmigiano-reggiano cheese while still hot.
7. Repeat with rest of the batch.
To cook the simple syrup
1. In a small saucepan, add together the sugar, water and vanilla bean.
2.Bring to a boil and then reduce to a simmer until it turns into thick amber colored syrup-about 15 minutes. 
To print or review the recipe click here.

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About the Author

Samantha Ferraro

Samantha grew up in a Sephardic and Ashkenazi Jewish family, eating and cooking from the best of both worlds. Samantha is now a full-time college student perusing her degree in Health Sciences in Southern California and on her free time enjoys cooking up a storm for her friends and family- For more enticing treats, visit Samantha’s blog over at

Comments (1)

  • rhondahedgar
    30 March 2012 at 19:47 |

    Love this recipe, what a wonderful addition to the usual matzo choices!! I can smell it cooking from here lol!

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