Dog3 wrote:
> I am going crazy trying to figure out the name for these 'little Jewish
> rolls'. The SO isabout to make a batch to take for Passover. I *think* they
> are called Bookala (spelling is way off). They are really easy to make and
> very good. We found the recipe scribbled on a napkin in one of the
> cookbooks the SO's grandmother had. I have been tempted to tinker with the
> recipe. I would love to add some onion or chives to the batter to begin
> with but I don't dare If anyone has any variations of this recipe, let
> me know. The closest I've found is a similar recipe with 1/2 cup sugar. I
> want savory rolls and the recipe below works well.
>
> Michael
>
> 'Roll without a name'
>
> 1 Cup of water
> 1/2 Teaspoon of salt
> 1/3 Cup of vegetable oil
> 1 Cup of Matzo Meal
> 4 Egggs
>
> Preheat oven to 400 degrees. Combine water, salt and oil in a pan and bring
> to a boil. Remove pan from heat and add Matzo Meal. Stir until batter
> leaves side of pan. Set aside to cool slightly. Add eggs one at a time,
> beating well before adding the next egg. Spoon drop on greased cookie sheet
> and put in oven. Bake for 30-40 minutes.
>


Sounds a lot like matzoh profiteroles (creampuffs).

gloria p

Dog3 wrote:

> I am going crazy trying to figure out the name for these 'little
> Jewish
> rolls'. The SO isabout to make a batch to take for Passover. I *think*
> they
> are called Bookala (spelling is way off). They are really easy to make
> and
> very good. We found the recipe scribbled on a napkin in one of the
> cookbooks the SO's grandmother had. I have been tempted to tinker with
> the
> recipe. I would love to add some onion or chives to the batter to
> begin
> with but I don't dare If anyone has any variations of this recipe,
> let
> me know. The closest I've found is a similar recipe with 1/2 cup
> sugar. I
> want savory rolls and the recipe below works well.
>
> Michael
>
> 'Roll without a name'
>
> 1 Cup of water
> 1/2 Teaspoon of salt
> 1/3 Cup of vegetable oil
> 1 Cup of Matzo Meal
> 4 Egggs
>
> Preheat oven to 400 degrees. Combine water, salt and oil in a pan and
> bring
> to a boil. Remove pan from heat and add Matzo Meal. Stir until batter
> leaves side of pan. Set aside to cool slightly. Add eggs one at a
> time,
> beating well before adding the next egg. Spoon drop on greased cookie
> sheet
> and put in oven. Bake for 30-40 minutes.

Ever hear of "kichlach" its not exactly the same but similar. Tayglach
also comes to mind but neither names are even close to your name
"bookala" though ingredients and procedure are similar and a google
search turns up a "power rangers" plot regarding the planet "Bookala".

I wonder if your SO's grandmother was Askenazic or Sephardic? Often
times there are completely different names for the same things. Though
now that i think about it i wonder if maybe it might be an simplified,
unrisen, no yeast "Babka"
--
Joseph Littleshoes

> Opinions founded on prejudice are always sustained with the greatest
> violence.
> -- Hebrew proverb

Joseph Littleshoes wrote:
> Dog3 wrote:
>
> > I am going crazy trying to figure out the name for these 'little
> > Jewish
> > rolls'. The SO isabout to make a batch to take for Passover. I
*think*
> > they
> > are called Bookala

Try "boomkahs".

> Ever hear of "kichlach" its not exactly the same but similar.
Tayglach
> also comes to mind

Kichelach (egg kichelach) are tiny round egg 'crutons" for floating on
chicken soup, Manichewitz makes them... there are also larger ones
(kichel), but both are crispy (cookie/cracker-like).

Teglach are more a honey confection... often with nuts, and also
candied fruits


TEGLACH

Dough:

4 eggs
3 tbl oil (as needed)
1 tbl sugar
4 cups flour
1 tsp baking powder (it really shouldn't be a FULL teaspoon)
1/2 pound filberts (more or less)
1/2 pound pecans or walnuts (more or less)
Syrup:

1 1/2 pounds honey
4 tbl sugar
1/4 cup water
1 tsp ground ginger (more if you like the taste)
DIRECTIONS:

Sift sugar, flour and baking powder together. Add eggs, and enough oil
to make a soft dough. Take pieces and roll into a rope about 1/3 to 1/2
inch thick. Cut into small pieces as long as it is thick. Roll to make
them little balls. Place on a jelly roll sheet and bake in 375F oven
about 10 minutes, until lightly brown.

When dough balls are ready, heat the honey, sugar, water and ginger
until it comes to a boil. Drop in the nuts and dough balls, cover, let
simmer about 10 minutes and then uncover. Let it simmer slowly; keep
stirring until all the honey is absorbed; then turn out onto a wet
board. Form into a cone, or whatever shape you wish, and let cool.
---


Sheldon

Sheldon wrote:

> Joseph Littleshoes wrote:
> > Dog3 wrote:
> >
> > > I am going crazy trying to figure out the name for these 'little
> > > Jewish
> > > rolls'. The SO isabout to make a batch to take for Passover. I
> *think*
> > > they
> > > are called Bookala
>
> Try "boomkahs".
>
> > Ever hear of "kichlach" its not exactly the same but similar.
> Tayglach
> > also comes to mind
>
> Kichelach (egg kichelach) are tiny round egg 'crutons" for floating on
>
> chicken soup, Manichewitz makes them... there are also larger ones
> (kichel), but both are crispy (cookie/cracker-like).
>
> Teglach are more a honey confection... often with nuts, and also
> candied fruits
>
> TEGLACH

My recipe is much simpler and calls only for eggs, flour, salt and
ginger or nutmeg, almonds or other nuts optional and boiled in a honey
syrup composed of honey, sugar, and ginger. Lifted out of the syrup with
a slotted spoon and allowed to cool, though a variation has the dough
droped bit by bit inot the syrup, cooked about 20 minutes and then all
poured on to a slab or cookie sheet, molded flat and allowed to cool
then sliced to deired size and shape
---
JP

>
>
> Dough:
>
> 4 eggs
> 3 tbl oil (as needed)
> 1 tbl sugar
> 4 cups flour
> 1 tsp baking powder (it really shouldn't be a FULL teaspoon)
> 1/2 pound filberts (more or less)
> 1/2 pound pecans or walnuts (more or less)
> Syrup:
>
> 1 1/2 pounds honey
> 4 tbl sugar
> 1/4 cup water
> 1 tsp ground ginger (more if you like the taste)
> DIRECTIONS:
>
> Sift sugar, flour and baking powder together. Add eggs, and enough oil
>
> to make a soft dough. Take pieces and roll into a rope about 1/3 to
> 1/2
> inch thick. Cut into small pieces as long as it is thick. Roll to make
>
> them little balls. Place on a jelly roll sheet and bake in 375F oven
> about 10 minutes, until lightly brown.
>
> When dough balls are ready, heat the honey, sugar, water and ginger
> until it comes to a boil. Drop in the nuts and dough balls, cover, let
>
> simmer about 10 minutes and then uncover. Let it simmer slowly; keep
> stirring until all the honey is absorbed; then turn out onto a wet
> board. Form into a cone, or whatever shape you wish, and let cool.
> ---
>
> Sheldon

Dog3 at wrote on 4/23/05 11:55 AM:

> I am going crazy trying to figure out the name for these 'little Jewish
> rolls'. The SO isabout to make a batch to take for Passover. I *think* they
> are called Bookala (spelling is way off). They are really easy to make and
> very good. We found the recipe scribbled on a napkin in one of the
> cookbooks the SO's grandmother had. I have been tempted to tinker with the
> recipe. I would love to add some onion or chives to the batter to begin
> with but I don't dare If anyone has any variations of this recipe, let
> me know. The closest I've found is a similar recipe with 1/2 cup sugar. I
> want savory rolls and the recipe below works well.

I never heard of Bookala...my mom just called them Pesach popovers.
She liked to make them for breakfast during the week.
Come to think of it, I've never made them. But I remember liking them.

Breakfast tomorrow will be matzo brei with leftover charoses spread on
top!!!

Yummy

Dog3 > wrote:

> I am going crazy trying to figure out the name for these 'little Jewish
> rolls'. The SO isabout to make a batch to take for Passover. I *think* they
> are called Bookala (spelling is way off).

I'd guess "bulka" (singular). It is Russian/Ukrainian/Polish for small
white/wheat breads/rolls which can be savoury or sweet. Plural is
"bulki" or, in the oft used diminutive, respectively "bulochka" and
"bulochki". They can be and are indeed made with matzo for Passover.

Victor

Victor Sack wrote:
> Dog3 > wrote:
>
> > I am going crazy trying to figure out the name for these 'little
Jewish
> > rolls'. The SO isabout to make a batch to take for Passover. I
*think* they
> > are called Bookala (spelling is way off).
>
> I'd guess "bulka" (singular). It is Russian/Ukrainian/Polish for
small
> white/wheat breads/rolls which can be savoury or sweet. Plural is
> "bulki" or, in the oft used diminutive, respectively "bulochka" and
> "bulochki". They can be and are indeed made with matzo for Passover.
>
> Victor

I agree that "bulka" describes a rather large risen round wheat roll,
soft crusted like a hamburger bun but larger and more dense. But there
is another name for the matzo meal passover rolls... been on the tip of
my tongue all day. If either of my parents were still here I would
have posted it long ago. There are many recipes for this passover roll
on the net but so far none I've checked have given a name, not any name
other than "Passover Roll".
One day it will come to me.

Sheldon

Sheldon wrote:
> Victor Sack wrote:
>
>> Dog3 > wrote:
>>
>>
>>> I am going crazy trying to figure out the name for these
>>> 'little
>
> Jewish
>
>>> rolls'. The SO isabout to make a batch to take for Passover. I
>
> *think* they
>
>>> are called Bookala (spelling is way off).
>>
>> I'd guess "bulka" (singular). It is Russian/Ukrainian/Polish for
>>
>
> small
>
>> white/wheat breads/rolls which can be savoury or sweet. Plural
>> is "bulki" or, in the oft used diminutive, respectively
>> "bulochka" and "bulochki". They can be and are indeed made with
>> matzo for Passover.
>>
>> Victor
>
>
> I agree that "bulka" describes a rather large risen round wheat
> roll, soft crusted like a hamburger bun but larger and more dense.
> But there is another name for the matzo meal passover rolls... been
> on the tip of my tongue all day. If either of my parents were
> still here I would have posted it long ago. There are many recipes
> for this passover roll on the net but so far none I've checked have
> given a name, not any name other than "Passover Roll". One day it
> will come to me.
>
> Sheldon
>


I was thinking of Chremsel, but that is a sweet roll.

Margaret Suran wrote on 24 Apr 2005 in rec.food.cooking

>
>
> Sheldon wrote:
> > Victor Sack wrote:
> >
> >> Dog3 > wrote:
> >>
> >>
> >>> I am going crazy trying to figure out the name for these
> >>> 'little
> >
> > Jewish
> >
> >>> rolls'. The SO isabout to make a batch to take for Passover. I
> >
> > *think* they
> >
> >>> are called Bookala (spelling is way off).
> >>
> >> I'd guess "bulka" (singular). It is Russian/Ukrainian/Polish for
> >>
> >
> > small
> >
> >> white/wheat breads/rolls which can be savoury or sweet. Plural
> >> is "bulki" or, in the oft used diminutive, respectively
> >> "bulochka" and "bulochki". They can be and are indeed made with
> >> matzo for Passover.
> >>
> >> Victor
> >
> >
> > I agree that "bulka" describes a rather large risen round wheat
> > roll, soft crusted like a hamburger bun but larger and more dense.
> > But there is another name for the matzo meal passover rolls... been
> > on the tip of my tongue all day. If either of my parents were
> > still here I would have posted it long ago. There are many recipes
> > for this passover roll on the net but so far none I've checked have
> > given a name, not any name other than "Passover Roll". One day it
> > will come to me.
> >
> > Sheldon
> >
>
>
> I was thinking of Chremsel, but that is a sweet roll.
>
>
>

This sounds like petit choux dough...except jewish.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> Margaret Suran wrote on 24 Apr 2005 in rec.food.cooking
>
> >
> >
> > Sheldon wrote:
> > > Victor Sack wrote:
> > >
> > >> Dog3 > wrote:
> > >>
> > >>
> > >>> I am going crazy trying to figure out the name for these
> > >>> 'little
> > >
> > > Jewish
> > >
> > >>> rolls'. The SO isabout to make a batch to take for Passover. I
> > >
> > > *think* they
> > >
> > >>> are called Bookala (spelling is way off).
> > >>
> > >> I'd guess "bulka" (singular). It is Russian/Ukrainian/Polish
for
> > >>
> > >
> > > small
> > >
> > >> white/wheat breads/rolls which can be savoury or sweet. Plural
> > >> is "bulki" or, in the oft used diminutive, respectively
> > >> "bulochka" and "bulochki". They can be and are indeed made with
> > >> matzo for Passover.
> > >>
> > >> Victor
> > >
> > >
> > > I agree that "bulka" describes a rather large risen round wheat
> > > roll, soft crusted like a hamburger bun but larger and more
dense.
> > > But there is another name for the matzo meal passover rolls...
been
> > > on the tip of my tongue all day. If either of my parents were
> > > still here I would have posted it long ago. There are many
recipes
> > > for this passover roll on the net but so far none I've checked
have
> > > given a name, not any name other than "Passover Roll". One day it
> > > will come to me.
> > >
> > > Sheldon
> > >
> >
> >
> > I was thinking of Chremsel, but that is a sweet roll.
> >
> >
> >
>
> This sounds like petit choux dough...except jewish.

It is, but more eggy, less sweet, and slightly heavier/denser. But
"petit choux" is not Yiddish... we need the Yiddish term for cream
puff/=E9clair shells. I'm surprised some lurker hasn't come foward.

Sheldon

Margaret Suran > wrote:

> I was thinking of Chremsel, but that is a sweet roll.

You could as well have been thinking of pletsl, zeml or shtengl... all
small breads, but all different.

Victor

"Victor Sack" > wrote in message
. ..
> Margaret Suran > wrote:
>
>> I was thinking of Chremsel, but that is a sweet roll.
>
> You could as well have been thinking of pletsl, zeml or shtengl... all
> small breads, but all different.

Who would have thought they would have Laverne and Sherly there!!!

nancy

Sheldon > wrote:

> I agree that "bulka" describes a rather large risen round wheat roll,
> soft crusted like a hamburger bun but larger and more dense.

Not in Russian, Ukrainian or Polish. In those languages, "bulka" is
more generic and can be most any kind of white/wheat bread, usually not
large (though in in the old Russian, as well as the current St.
Petersburg usage, *any* white bread is often called "bulka"). It is not
always round and can be oblong or rectangular (even though the origin of
the word is the French "boule", "ball"), and can have any texture.
"Bulochka" is almost by definition small.

> But there
> is another name for the matzo meal passover rolls... been on the tip of
> my tongue all day.

Not in those three languages, anyway. Maybe in Yiddish it's different
(generic bread roll is "bulke", so maybe it's "Peysach bulke"?). In
Russian, for example, the things are called "paskhalnye (or Pesach)
bulki (or bulochki)".

Victor