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Esta es la que encontré (sorry está en inglés)

PASSOVER MATZOH MEAL PANCAKES (BOUBALECH)

Source: Based on the recipe from the Manichewitz matza-meal box.

I'd try doing them on a griddle, rather than frypan, in the hopes of cutting oil.

3 eggs -- separated

3/4 cup water

1/2 cup matza meal

1/4 - 1/2 tsp salt

2 Tbsp sugar (also okay without)

Add the water to the egg yolks.

Beat lightly and add dry ingredients, mixing well. Refrigerate until well chilled (recommend preparing in evening, to have ready for breakfast).

Beat whites to stiff peaks.

Fold into prepared mixture.

(If the matza meal you're using is coarse, the batter may be too runny; add more matza meal, tablespoon at a time, until of correct consistency.)

Pour oil into frypan to cover surface. Ladle batter into pan; approximately a cooking-spoon full (we used a 1/3-cup measure).

Fry until golden brown on each side.

Avoid turning more than once.

Enjoy with your favorite pancake topping.

MSG URL: http://www.recipelink.com/msgid/034161

OTRO SITE:

Centropa

BUBELEH RECIPE from my Polish grandmother. I haven't eaten this in years, but I remember it as being heavy, hard to digest -- and absolutely delicious! ...

www.centropa.org/?nID=64 -

OTRO MUY DIFERENTE:

http://www.recipezaar.com/bb/viewtopic.zsp?t=14014...

Well, in my family we make something called "yaptzig" (I've also heard

it called "yaptzuk" and "bubeleh").

It's basically a potato pudding. Shredded potatoes, an onion, can add a

squash/zucchini, a beaten egg and salt/pepper to taste. That's about it.

I've never heard of meat added to it.

You mix it all together (similar to a potato kugel, but it's best if the

potatoes are shredded so that the final cooked product has more

substance). Heat oil in a heavy bottomed pot (I use Club aluminum). Add

the mixture and cook uncovered until the top is warm. If it seems too

dry add a small amount of water. At this stage you want the bottom and

edges to fry like a stove-top kugel, and too much liquid will just steam

it.

Cover and turn fire to low. Allow to cook like this for a couple of

hours on Friday, and then put on the hotplate overnight. It's in lieu of

a cholent, although it's so popular that when there's a crowd, we often

make both. Depending on the type of potato, you might need to add water

every now and then, but you don't want it soupy.

The final product is a mushy version of potato kugel, but light brown

(having cooked all night). It's not something you slice, but rather

scoop into a bowl and then allow everyone to take as much as they'd

like.

My kids love this. My husband less so, I guess because he didn't grow up

with it. BTW - all my grandparents are from Poland, and both

grandmothers made it, so maybe it's a Polish food.

espero que te sirvan OK!

Voy a recomendarte un sitio en español de un muy buen cocinero.

La Cocina de Pasqualino Marchesse.

Todas las cocinas del mundo, tratadas con respeto y sin modificaciones "modernosas".

Boios

Ingredientes Masa:

1/2 kilo de harina

1 1/4 vaso de agua

3/4 de vaso de aceite

1/2 cucharada de sal

Ingredientes Relleno:

2 paquetes de acelga

1 taza de queso rallado

2 cucharadas de harina

sal y pimienta

Preparación:

Colocamos en un bol la sal y la harina y agregamos agua hasta obtener una masa blanda y elástica.

Formamos un bollo y dejamos descansar 3 horas. Dividimos la masa en dos partes. Estiraramos hasta obtener una masa no muy fina (30 cm de diámetro).

Dejamos descansar otra media hora. Luego untamos la mesa con aceite y estiramos la masa hasta que quede como un papel.

Salpicamos con harina y rociamos con aceite. Luego rellenamos.

Lavamos y picamos la acelga y luego la dejamos en remojo por dos horas. Las secamos bien y espolvoreamos con la harina y 3 cucharadas de queso rallado.

Agregamos los condimentos. Rociamos la masa con aceite y salpicamos de harina y queso rallado. Cortamos tiras y rellenamos cada tira (una cucharada de relleno en el extremo de cada tira) y arrollamos.

Ponemos en una asadera y salpicarlos con queso y aceite.

Cocinamos a horno fuerte 25 minutos aproximadamente