Custom Search




On 7 Apr 2007 at 10:36, Donna wrote:

> It was pronounced (and I'm spelling it phonetically) Buh-bul-keys. I
> have  googled for years and come  up with bupkis. Here is how my mom
> used to make  it: She make up bread dough and roll into long ropes.
> She chopped them into  little pieces and baked them until they were
> very hard. I think she'd then  soak them in salty water. She would
> brown lots of butter in a frying pan and add  the bread pieces. She'd
> then sprinkle grated cheddar cheese over it and keep  mixing until all
> the cheese was melted. 
> Good luck with this one and thanks in advance if you decide to
> research  it.
> Regards,
> Donna

Hello Donna,

I think that what you mean is Slovak bread balls or "bobalky" (also spelled "bobalki", "babalky", and "babalki". These are a famous Slovak Christmas dish and Lent dish. Traditionally these are served topped either with sauerkraut or with honey and ground poppyseed. I'm sure there are variations within Slovak families, but I cannot find any recipe with cheese. See below for traditional recipes.



The dough for this recipe is using the traditional holiday braided bread 
recipe as follows:

1 Cake Yeast
1 cup scalded Milk
6 cups Flour
1 small can Evaporated Milk
1 cup warm Water
2 teaspoons Sugar
1 tablespoon Butter, melted
2 Egg Yolks, beaten
3/4 tablespoon Salt

Dissolve yeast with sugar in lukewarm milk. Set aside to rise. Sift flour 
in deep bowl. Add warm evaporated milk mixed with water and melted butter. 
Add beaten egg yolks, salt and yeast mixture. Knead very well. Cover and 
set in warm place. Do not permit dough to stand in draft. Let dough rise 
2 hours. 
Pinch off portion of dough, roll out on floured board by hand to make roll 
about half inch in diameter. Place on cookie sheet. Cut with edge of teaspoon 
into small pieces. Let rise for 10 minutes.
Bake at 375° for 15 minutes, or until lightly brown. 
When cool, break and place in colander. Pour boiling water over bobalky. 
Place in large serving bowl.

Cook 2 sticks of butter with one onion chopped onion until brown. 
Pour butter/onion mixture over bobalky. 
Sprinkle with poppyseed to taste.
Toss gently and serve immediately.
Cook 1 1/2 cups ground poppy seed in 3/4 cup water for 10 minutes. 
Boil 3 cups milk, add 1 cup sugar, or according to taste, pour over 
poppyseed and mix. Add to bobalky. Mix well. Serve immediately.

This is a traditional Slovak Christmas Eve dish.

You will need: 2 pounds of flour, 1/2 cup of sugar, one tablespoon of salt, 
vanilla, 1/2 cup of butter or margarine, one table spoon of oil, 2 eggs, 
4-5 tablespoons of dry yeast. Mix all dry ingredients, add butter or margarine, 
oil, eggs, mix well together and let rise. Roll out the dough to about a 
thickness of an inch, cut into stripes, roll the stripes into sticks of about 
1/2 to 3/4 inch. Cut into one inch pieces and place on a well greased baking 
sheet. Bake until golden.

You can make Bobalky few days before the Christmas Eve. Prior to serving place 
the Bobalky in a bowl. Bring about a quart of water to a boil and pour it over
Bobalky. Drain the water. Separate Bobalky into two bowls. Usually one is covered
with a mixture of ground poppy seeds with sugar and the other is covered with 
fried sauerkraut over butter.
Title: Bobalky
Categories: Ethnic, Breads
Yield: 4 servings

1 tb Butter
1 pk Yeast
2 tb Sugar
1/4 c  Water, lukewarm
2 1/2 ts Salt
7 c  Flour, all purpose, sifted
2 c  Milk, scalded

Into a mixing bowl, place butter, sugar, and salt. Add
scalded milk; let cool until lukewarm. Add yeast
dissolved in water. Add enough flour to make a soft
elastic dough. Turn onto a floured board and knead.
Place in a greased bowl and let rise until double in
bulk (1 to 1 1/2 hours) in a warm place, free from
drafts. Punch dough down with fingertips and let rise
again (about 45 minutes). Toss lightly on floured
board, knead, and shape into a roll (like a pipe)
about 1/2 inch in diameter. Place on cookie sheet. Cut
with edge of teaspoon into small pieces and let rise
for 10 minutes. Bake at 375-F for 15 minutes or until
lightly brown. When cool, break and place in
collander. Pour boiling water over bobalky. Place on
serving dish, mix with poppy seed and melted butter,
and serve.
Poppy seed (1/2 cup) should be ground and cooked
in 3/4 cup water for 10 minutes. Boil 3 cups milk and
1 cup sugar and mix with poppy seed.
Instead of using sugar in poppy seed mixture,
honey may be used, poured over the bobalky.
If your family is small, divide the above dough
into two portions, bake bobalky from one portion, and
a loaf of bread from the other.

Use recipe for bread:
1 1/4 c. warm water
2 tbsp. soft margarine
3 c. all-purpose flour
1 pkg. active dry yeast
2 tsp. salt
2 tbsp. sugar

In mixing bowl, dissolve yeast in water. Add shortening, salt, sugar 
and half of the flour. Beat 2 minutes at medium mixer speed or 300 
vigorous strokes by hand. Scrape sides and bottom of bowl frequently. 
Add remaining flour and blend in with spoon until smooth. Scrape batter 
from sides of bowl, cover with cloth, let rise in warm place about 30 minutes. 
Cut off portions and roll into a rope about 1 inch thick and cut off small 
1 inch pieces. Place on greased baking sheet and bake in 350 degree oven 
about 15 minutes or until brown. Cool. Place in colander and pour a little 
hot water over them. Drain. Return to bowl. Pour 1/4 cup melted butter over 
babalki; also 1/2 cup honey and 1/4 cup ground poppy seed. Serve.

Thousand Layer Buns

On 5 Apr 2007 at 15:50, nikki wrote:

> I've found recipes for Chinese 1000 Layer Cake but none for the yeast
> bun which has small stacks of thinly rolled dough wrapped in another
> larger layer of dough and steamed.  Maybe you can help?
> Nikki

Hi Nikki,

I did find the below recipe. Since it uses canned biscuits, it can't be traditional, but it might taste similar.


Thousand Layer Buns: 

Open 2 packages (the size containing 10 each) refrigerator biscuits. 
Cut each biscuit in half. Roll 30 pieces out individually on a well 
floured board to make rounds about 21/2 inches in diameter; they 
immediately shrink back to about 2 inches diameter, and this is the 
size you want. Roll the remaining 10 pieces into rounds about 3 to 31/2 
inches in diameter.

Brush the tops of the small rounds with olive oil or canola oil and 
stack in threes. Cover each stack with a large round, and gently pull 
dough down to cover stack, tucking under bottom side. Brush bun tops 
with salad oil and set each one separately on a small square of oilded 
or greased foil. (You can cover buns and chill for several hours.)

Arrange buns, each on its foil square, on a rack in a steamer (or on an 
elevated cake rack in a regular or electric frying pan). Do not stack; 
cook in sequence if necessary. Cook, covered, over boiling water for 
10 to 12 minutes, or until buns look rather translucent and no 
longer feel soft and sticky.

Keep warm over hot water. Peel apart to eat. Makes 10.


I just emailed you... and was intriqued by your website.  While looking 
around I saw that the cookie called Othello's seemed to be truly lost.  
I started searching and found this.  Might it be the same cookie?  
Maybe not?


Mohrenkopf (Othello's or Moor's Heads) recipe


4 egg yolks
50 g (2 oz) caster sugar
50 g (2 oz) plain flour, sifted
6 egg whites
pinch salt
50 g (2 oz) potato flour, sifted
150 ml (1/4 pt) double or whipping cream
30 g (2 tbsp) caster sugar
30 ml (2 tbsp) Grand Marnier or Cointreau
Soft Chocolate Icing


1. Whisk the egg yolks and half the sugar until pale and creamy. Beat in
the plain flour. 
2. Whip up the egg whites with the salt until firm, then beat in the
remaining sugar until satiny and smooth. Fold the egg snow into the
first mixture, then sift over the potato flour in two stages and fold it
in lightly.
3. Line a baking sheet with greaseproof paper.
4. Fit a large piping bag with a plain nozzle and spoon some of the
mixture into it. 
5. Pipe rounds of paste about 1 cm (1/2 in) across at 5 cm (2 in)
6. Dust with a little flour. Bake in the preheated oven at 200°C (400°F)
Gas 6 for 20 - 30 minutes until puffed and golden. 
7. Remove from the paper and cool on a wire rack. Split the cakes and
scoop out a little of the pastry from the base. 
8. Whip the cream into soft peaks and whisk in the rest of the sugar and
the liqueur. 
9. Place a spoonful of cream in the hollow of each split pastry and
10. Prepare the soft chocolate icing and coat the top of each pastry
with it; stand on the wire rack to set. 

More Ebinger's recipes


On 4 Apr 2007 at 21:46, SUSAN wrote:

> I just found your wonderful site. I have a request for a recipe for a
> dessert called "teresitas". It is a Spanish dessert from the
> Principality of Asturias in Spain. I have emailed a couple sites that
> have Spanish recipes for this request, but received no reply. Thank
> you Susan

Hi Susan,

I can only find this recipe in Spanish. See below. There does not appear to be an English version on the Internet, and computer translations of this are unintelligible. Maybe you can find someone to translate it for you. If not, then go to one of the Spanish language message boards and ask someone to translate it for you.



Esta es la receta de a masa para hacer las típicas Teresitas Asturianas. 
Postre tipico en la época de carnavales

1 taza de aceite de oliva 0,4º (un truqui, mi madre la pone en una sarten 
y le echa un trozo de pan hasta que este coja color, dice que es para quitarle 
un poco el sabor a crudo, luego la deja enfriar por completo). 
1 taza de vino blanco (de el de cocinar) 
1 cucharilla de sal 
1 1/2 cucharillas de levadurina 
100 grs. de mantequilla (punto pomada) 
1 yema 
Harina (la que lleve) 


Pones el aceite de oliva frio en un recipiente y vas echando la misma medida 
de vino blanco poco a poco y batiendo para que te quede como blanquecino, pones 
la sal, la mantequilla punto pomada ni líquida ni dura,la levadurina, la yema,
 siempre batiendo, luego vas añadiendo la harina hasta que consigas una masa
 manejable, la envuelves en un paño 
húmedo y la dejas reposar en la nevera hasta el día siguiente. 
Para el relleno de las Teresitas haces una crema pastelera como a ti te guste. 
Estiras la masa, la cortas con un cortador redondo, si no tienes vale un vaso, 
le pones la crema las cierras dandoles por el borde con un tenedor para que no 
se abran y las fries en abundante aceite de oliva caliente. 
Les puedes echar por encima azúcar glas. 

Kurdish Recipes

Click here for Kurdish Tolmê Bibera

Kurdish "Gheimeh"


Lean ground beef (93%) 1 lbs
yellow split peas 3/4 cup
Onion, one large or two meduim
Spices: salt, pepper, tumeric, saffron
Dried lemons (You can find this in Persian store) 7 or 8 of them.
Long grain Basmati rice. 2 cups
Vegtable or corn oil (do not use olive oil)
Frozen thin slice french fries or those thin sliced potatoe chips that come in 
an cylinder containers. (looks like oeatmeal containers in the chips area)

In a large pot, boil water (6 cups) and add some salt, ad the rice and let it 
boil for 10-15 mins. The rice should be aldente like the pasta, do not let it 
cook too long as you have to constantly check to see it's not turning too soft. 
Once the texture is right, drain the water and pour warm water on top of it to 
get rid of any excess starch on the rice. Let it sit in the drainer for about 
10-15 minutes till the water is all gone.

Add some oil to the bottom of the same pot, return the rice to the pot creating 
a cone shape. Take a large paper towel and place it on top of the pot and put 
the lid on top of the towel. This ensures that the steam will stay in the pot 
making the rice cook better. Place on low temprature for about 45-50 minutes.

Stew (gheimeh):

Saute the finely chopped onions in iol till it's gold color. Ad 1/2 teaspoon 
of tumeric and mix well. Add the ground beef and saute, add salt, pepper, and 
another 1/4 teaspoon tumeric. Once the meet is brown as well, ad 4 cups of 
water.Cover the mixture and reduce heat to medium-low.

At the same time, in a seperate smaller pot, bring some water to boil and 
cook the lentils till they are soft. I think it'll take 15-20 minutes but 
am not sure, so you have to be the judge when they are soft. Once done, 
just drain and put aside.

Back to the main pot: After 15 minutes add the dried lemons and a generous 
amount of grinded saffron. Let it cook for another 20 minutes. If the water 
is low, just add a little bit of water at a time. The consistancy should be 
like a spagetti sauce. Once you feel that the consistacy is right, add the 
split peas and let it simmer for 5 more minutes. Overal this should take only 
about an hour or max 70 minutes.

For serving: Serve the rice in a platter and the stew in a large bowl and 
place a dome of french fries or chip in the middle. You can put the excess 
fries or chips on the side so your guest can take extras. They should take 
some rice and pour the stew on top of the rice.

Serves 4.
Nane Casoki
(Bulghur Bread)

2 cups bulghur (cracked wheat)
1 teaspoon salt
1/2 cup onion, finely chopped
2 cups boiling water
2 cups unbleached white flour
Combine the bulghur, salt, and onion.
Pour the boiling water over the mixture and let stand for 30 minutes.
Put in a food processor and process for about 20 seconds.
Add 1 cup of flour and process again until it is a smooth texture.
(You can also work the flour in by hand, if you do not have a food processor.)
Turn the mixture out onto a well-floured surface and knead it, adding flour as
necessary to keep the dough from sticking, for about 3 to 4 minutes.
Cover the dough and let it rest for at least 15 minutes, or up to 3 hours.
Place a large baking sheet (or two small ones) on the bottom rack of the oven,
leaving an inch of space between the sheet and the walls of the oven. Preheat 
the oven to 450°F.
After the dough has rested, divide it into 8 pieces and flatten each piece on 
the well-floured surface.
With a rolling pin, roll each piece of dough to a very thin round about 8 to 10
inches in diameter.
Place the bread on the baking sheet and bake for 11/2 to 2 minutes. Turn the bread 
over and bake for another minute, or until the bread begins to brown around the
Note: For crispier bread, increase baking time until the bread is spotted with 
brown all over.

Wrap the baked bread in a clean kitchen towel to keep warm while rolling out and
 baking the rest of the dough. Serve warm or at room temperature. Makes 8 loaves.
Kubbeh Khamoustah (Kubbeh in sour soup) Kurdish origin.

Crust for koubebot :

1 cup matzo meal
1 1/2 cup semolina
about 1 cup water
1 tsp salt

Filling for koubebot :

1/2 kg or less of lamb or beef
oil for frying
salt & peppper to taste

Preparation :

Fry the meat cut in small piece, in a small amount of oil.
Grind preserving the texture (not like ground meat).

Prepare the dough for the koubbebot, by mixing all ingredients.
Wet your hands, and shape walnut size pieces of it, like a thin
circle, fill with 1 tsp of meat and seal.

At this stage, you can freeze the kubbeh patties.

The soup :

6-7 cloves garlic
about 10 chopped scallions (green and white parts)
olive oil
2 bunches (#1/2 kg) of chopped pazzi (blettes in french, swiss
chard in english ?) green and white parts or can be replaced by spinach lemon 
juice salt lemon salt (citric acid)

Preparation :

Heat the oil, fry the garlic until gold, add the scallions and the
pazzi, mix well.
Cook about 10 minutes.
Cover with water and continue to cook.
I usually replace the salt with some soup powder.
When almost done add lemon juice and lemon salt to taste.
Add the koubbebot to the boiling soup, and continue cooking about 15 minutes.

2 lb Mixed Lamb ( I try to use Shanks)
1 lb Onions
1 can Chickpeas
1 bay leaf
a few qirinfil ( cloves)
2 ( dried Lemon)
6 potatoes pealed and cut into chunks (you can add more or less depending on how 
many potatoes you want)
Salt (to taste)
A dash of Baharat (seasonings)

In a Large pot , Bring the lamb shanks, salt, baharat, bay leaf, onions, cloves 
and dried lemons to a roaring boil, cover and simmer for a few hours. Add in the
 potatoes and bring back to a boil ( add water if needed ) then add the chickpeas.

Let cook for a while then take pita bread and cut it up into peaces and place in 
deep dish. Add the soup mixture ( tishreeb ) to the pita bread then you can put a
 mixture of Yogurt and thoom ) Garlic, On top
Kurdish Shish Kebabs

4 green New Mexican chiles, stems and seeds removed, finely chopped
1 1/2 pounds finely ground lamb
1/2 cup finely chopped onion
2 cloves garlic, minced
1 egg, beaten
2 tablespoons finely chopped walnuts
1 tablespoon finely chopped fresh mint
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bell pepper, stems and seeds removed, cut in wedges
1 small onion, cut in wedges and separated
8 large mushrooms
Olive oil
2 pieces pita bread

Combine all the ingredients, except the bell pepper, onion, and mushrooms 
in a bowl and knead until smooth like dough. Break off pieces of the meat 
and form into ovals on the skewers. Refrigerate, covered, for at least an 
hour or overnight.

Alternately thread the onion wedges, pepper wedges, and mushrooms on separate
 skewers, beginning and ending with a pepper. Brush the vegetables with the oil.

Remove the meat skewers from the refrigerator. Grill all the skewers over a 
medium heat until the meat is browned about 4 minutes on each side and the 
vegetables are tender but still crisp.

Serve these kebabs in a warmed pita bread.

Serves: 4
Kurdish Hot-and-Spicy Red-Lentil Soup

1 cup red lentils
1/3 cup skinned wheat berries or white rice
1/4 cup chickpeas, soaked overnight and drained
1 cup each chopped onion, chopped celery, and chopped carrot
2 green Italian frying peppers, cored, seeded, and cut into small pieces
1-1/2 tablespoons tomato paste
1 or 2 whole, dried, hot red peppers
salt, to taste
Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large
pot. Cover, bring to a boil, and skim carefully. Add the vegetables, tomato
paste, and hot peppers. Cook, covered, for 1 hour. Add the salt and cook 30
minutes longer, or until the chickpeas are fully cooked. Serves 6.
Chai Kurdi (Kurdish Tea)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages 

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------
1 tb India tea leaves
1 Cinnamon -- stick, 4"
2 c -water, boiling
Sugar cubes

The Kurds like this sweet, aromatic tea. The cubes of
sugar are dissolved in the mouth as the tea is drunk,
the sweeter the better.

1. Put the tea and cinnamon in a tea pot and pour in
the boiling water. Allow to steep for 5 minutes.

Serve hot with sugar cubes. Serves 4.
Kurdistan Bulgur Pilaf (Plof)


1 tbsp. olive oil
2 scallions, finely chopped
1/2 cup finely chopped red bell pepper
1 lg. tomato, chopped
1/2 cup loosely packed fresh basil leaves
1 cup medium or coarse bulgur
2-1/2 cups boiling chicken stock or water
1/2 tsp. salt

You will need a large heavy saucepan.

Heat the oil in a large saucepan over medium-high heat. Add the scallions 
and bell pepper and stir-fry for 30 seconds. Add the tomato and basil and 
continue to stir-fry for 2 minutes. Add the bulgur and mix well. Pour in 
the boiling stock or water, add the salt, and mix well. Bring the liquid 
to a boil, and then reduce the heat to low. Simmer uncovered until all the 
liquid has been absorbed, about 15 minutes. Serve hot.

Serves 4 to 6 as part of a meal.

Serve with Pita, cutting board salsa, grilled chicken or olive salad.

8 ea Whole Vegetables (green peppers, red peppers, tomatoes, eggplant halves, zucchini, etc.)
6-8 md Potatoes; cut into quarters
1 1/2 c Chickpeas (garbanzo beans); soaked overnight
1-1 1/2 lb Beef
8 Chicken legs
Salt and Pepper (to taste)


3/4 lb Ground Beef
1/4 c  Uncooked Rice
1/2 ea Onion; diced
1 ea Egg; beaten
Salt and Pepper (to taste)
2 ea Garlic Cloves; diced

With a sharp knife, cut out inside flesh of vegetables, leaving a
vegetables. Place potatoes and chickpeas in a roasting pan. Place
stuffed vegetables and meat or chicken legs on top. Add water to
cover vegetables halfway. Add salt and pepper. Cover and simmer for
30 minutes. Place in a 225F oven to cook slowly overnight.

Serves 8
Dolma (Stuffed Grape Leaves)
Recipe origin: Iran


1 jar grape leaves (available at most Greek, Middle Eastern, and Italian markets)
11/2 cups uncooked rice
1 medium onion, diced
1/4 cup olive oil
2 cups water
1/2 cup fresh parsley, chopped
2 Tablespoons fresh dill, chopped
1 teaspoon fresh mint, chopped
1/4 cup feta cheese, crumbled
1/2 cup pine nuts
1/2 cup raisins
1/2 cup lemon juice
Salt and pepper, to taste

In a saucepan, sauté the onion in olive oil until light brown.
Add rice and brown lightly.
Add the water, salt, and pepper.
Bring the water to a boil and simmer for 5 to 7 minutes, or until water is 
absorbed but rice is only partially cooked.
Make certain rice does not stick or burn.
Add all the ingredients except the lemon juice and mix well.
Drain the grape leaves and place 1 Tablespoon of filling in the center of 
each leaf.
Fold the sides in and roll the leaf up.
Place stuffed leaves in a pot in even and tight rows covering the bottom 
of the pan.
When the bottom layer is complete, start another layer. Continue rolling 
dolmas until all of the filling is used.
Add 1/2 of the lemon juice and enough water to cover half of the rolled leaves.
Place a plate on the top layer to hold the stuffed leaves down and to prevent 
them from unrolling while cooking.
Simmer over low heat until most of the liquid is absorbed, about 45 minutes.
Remove the plate and dolmas from the pan, drizzle with olive oil and lemon 
juice, and serve. May be served warm or at room temperature. 
Serve with Yogurt and Mint Sauce if desired.
Makes about 20 to 25.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus