A LIGHT FEAST

BURMWELOS

“My friend Sara Benetar recently shared her late mother’s recipe for burmwelos with me. Donna Benetar was renowned in the Cape Town Sephardic community for her cooking.”

Makes 45–50 A LITTLE EFFORT GREAT VALUE Preparation: 45 minutes Cooking: 40 minutes

fresh yeast 30 g (or 2 t dry yeast)
sugar 1 t
salt a pinch
warm water 2 cups
flour 360 g
canola oil, for deep-frying

For the syrup:

honey 3 T
sugar 100 g
water ½ cup
ground cinnamon, for sprinkling

Mix the yeast, sugar and salt with 1 cup water. Allow to Heat the oil in a saucepan. Drop tablespoons of mixture into the hot oil and deep-fry until golden, keeping the oil over a medium heat. Take care when frying as they may splatter. Drain on kitchen paper. To make the syrup, boil all the ingredients until sticky. Spoon the syrup over the burmwelos and sprinkle with cinnamon. Serve immediately.