Dulces en Almibar
Genie Milgrom, a dear friend of Shavei Israel, was born in Havana, Cuba into a Roman Catholic Family of Spanish Ancestry. In an unparalleled work of genealogy, she was able to fully document her unbroken maternal Jewish lineage 22 generations going back as far as 1405 to pre-Inquisition Spain and Portugal. She has traveled extensively into Fermoselle, the village of her ancestors in the Zamora region of Spain while doing field research on the last Jew of Fermoselle and the surrounding area.
She has spoken at the Knesset in Israel and speaks around the world bringing awareness to the topic of the Jews returning from the Inquisition.
She is the author of the book My 15 Grandmothers as well as How I found My 15 Grandmothers, A Step By Step Guide, Pyre to Fire, and, of course, Recipes of My 15 Grandmothers: Unique Recipes and Stories from the Times of the Crypto-Jews during the Spanish Inquisition, from where this delectable Shavuot treat comes from. Enjoy!
Dulces en Almibar
The sweets
3 eggs
6 heaping tablespoons sugar
6 heaping tablespoons butter, melted
1 teaspoon baking powder
½ pound flour, plus a bit more if necessary
¼ cup whole milk
Olive oil
Mix the eggs, sugar, butter, baking powder, and some of the flour until you can just form a small ball. Add the milk and then add more flour little by little until you can form a paste. The mixture should be as soft as possible. Drop by tablespoons into a deep fryer of oil, and after draining, put in a dish and pour the syrup over them.
Yet another Spanish delicacy!
Almibar
2 cups water
1 cup sugar
1 tablespoon rum or another liqueur
1 tablespoon orange or lemon zest
Mix all together over medium-high heat, stirring constantly, until a heavy syrup is formed.