![\"\"](\"https:\/\/vocesdehaketia.com\/wp-content\/uploads\/2025\/09\/bunuelos-683x1024.png\")
<\/figure>\n<\/div>\n\n\nIngredientes<\/h3>\n\n\n\n\n- 6 vazos<\/strong> de harina<\/li>\n\n\n\n
- 1\/2 cucharita de sal<\/li>\n\n\n\n
- 1 cucharita de vainilla<\/li>\n\n\n\n
- 1 cuchara de azeite<\/strong><\/li>\n\n\n\n
- 2+ vazos<\/strong> de agua tibia. <\/li>\n\n\n\n
- 3 cucharas de levadura prensada<\/li>\n\n\n\n
- 1 cuchara de as\u00facar<\/strong><\/li>\n\n\n\n
- 1\/2 vazo<\/strong> de agua tibia<\/li>\n<\/ul>\n\n\n\n
Mesclar<\/strong>\u00a0la levadura prensada con el\u00a0as\u00facar<\/strong>\u00a0y 1\/2\u00a0vazo<\/strong>\u00a0de agua tibia.\u00a0\u00a0Cuando se forman\u00a0\u00a0burbuj<\/u>as<\/strong>\u00a0se\u00a0aj<\/u>unta<\/strong>\u00a0\u00a0con la harina y con lo dem\u00e1s.<\/p>\n\n\n\nLa masa debe de quedarse consistente,\u00a0ma<\/strong>\u00a0muy\u00a0ralita<\/strong>\u00a0y\u00a0apegozza<\/strong>.\u00a0\u00a0Si falta mas agua se a\u00f1ade.<\/p>\n\n\n\nSe bate bien con la mano\u00a0pa<\/strong>\u00a01-2 minutos.\u00a0\u00a0(como la masa es\u00a0ralita<\/strong>, no se\u00a0cuede<\/strong>\u00a0arrezentar<\/strong>).<\/p>\n\n\n\nTapar y\u00a0deshar<\/strong>\u00a0que\u00a0yebde pa<\/strong>\u00a0eso de 2 horas.<\/p>\n\n\n\nSe bate\u00a0‘aued<\/strong>, y se\u00a0desha<\/strong>\u00a0a\u00a0yebdar ‘aued hatta<\/strong>\u00a0que su volumen se doble.\u00a0\u00a0\u00a0<\/p>\n\n\n\nMoj<\/u>ar<\/strong>\u00a0las manos en agua,\u00a0coj<\/u>er<\/strong>\u00a0un poco de masa y formar un circulo con un\u00a0buraco<\/strong>\u00a0al medio.<\/p>\n\n\n\nFre\u00edr en\u00a0azeite<\/strong>\u00a0de\u00a0j<\/u>irasol\u00a0<\/strong>o de de\u00a0turqu\u00eda<\/strong>.<\/p>\n\n\n\nPasar los\u00a0binuelitos<\/strong>\u00a0por alm\u00edbar o decorarlos con\u00a0asucar<\/strong>\u00a0en polvo.<\/p>\n\n\n\nH<\/u><\/strong>ag Sameah<\/u><\/strong><\/p>\n\n\n\nGlosario<\/h3>\n\n\n\n
arrezentar <\/strong>– amasar<\/em><\/p>\n\n\n\n‘aued <\/strong>– otra vez<\/p>\n\n\n\nburaco<\/strong> – boquete<\/em><\/p>\n\n\n\nburbuj<\/u>as – <\/strong>burbujas<\/em><\/p>\n\n\n\ncuede<\/strong> – puede<\/em><\/p>\n\n\n\ndeshar – <\/strong>dejar<\/em><\/p>\n\n\n\n h<\/u>atta<\/strong> – hasta<\/p>\n\n\n\nma<\/strong>– pero<\/em><\/strong><\/p>\n\n\n\nralita<\/strong> – blandita<\/p>\n\n\n\nturqu\u00eda<\/strong> – ma\u00edz<\/p>\n\n\n\nyebde<\/strong> – leude<\/p>\n\n\n\nSonidos espec\u00edficos de la haket\u00eda, diferente del castellano:<\/u><\/strong><\/p>\n\n\n\nh<\/u><\/strong> -como \u00ab\u05d7\u00bb hebrea o \u201c\u062d\u201d \u00e1rabe(\u05d7\u05db\u05dd). El sonido es parecidoa la \u00abjota\u00bb castellana, pero el aire pasa a trav\u00e9s de laparteprofunda de la laringe.<\/p>\n\n\n\nj<\/u><\/em><\/strong> <\/em><\/strong>–<\/strong>como \u00abj\u00bbfrancesa (<\/em><\/strong>jard\u00edn).<\/em><\/p>\n\n\n\nsh<\/strong> – como la \u201cch\u201d francesa (chemise).<\/em><\/p>\n\n\n\n\u201b-<\/strong>como \u00ab<\/strong>\u05e2\u00bb hebrea o \u201c\u0639\u201d \u00e1rabe (\u05e2\u05d5\u05dc\u05dd– \u201bolam<\/em>; z<\/u>a\u201bama<\/em>)lar\u00edngea sonora.<\/p>\n\n\n\nz<\/strong>-como \u00abz\u00bb francesa (z\u00e9ro).<\/em><\/p>\n\n\n\nzz, ss, dd, <\/strong>etc. – <\/strong>letras dobles indican una pronunciaci\u00f3n acentuada.<\/p>\n\n\n\nDulce lo viv\u00e1is<\/strong><\/p>","protected":false},"excerpt":{"rendered":"por Alicia Sisso Raz Ingredientes Mesclar\u00a0la levadura prensada con el\u00a0as\u00facar\u00a0y 1\/2\u00a0vazo\u00a0de agua tibia.\u00a0\u00a0Cuando se forman\u00a0\u00a0burbujas\u00a0se\u00a0ajunta\u00a0\u00a0con la harina y con lo dem\u00e1s. La masa debe de quedarse consistente,\u00a0ma\u00a0muy\u00a0ralita\u00a0y\u00a0apegozza.\u00a0\u00a0Si falta mas agua se a\u00f1ade. Se bate bien con la mano\u00a0pa\u00a01-2 minutos.\u00a0\u00a0(como la masa es\u00a0ralita, no se\u00a0cuede\u00a0arrezentar). Tapar y\u00a0deshar\u00a0que\u00a0yebde pa\u00a0eso de 2 horas. Se bate\u00a0‘aued, y se\u00a0desha\u00a0a\u00a0yebdar ‘aued… <\/p>","protected":false},"author":1,"featured_media":1375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comidas"],"_links":{"self":[{"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/posts\/1374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/comments?post=1374"}],"version-history":[{"count":1,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/posts\/1374\/revisions"}],"predecessor-version":[{"id":1376,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/posts\/1374\/revisions\/1376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/media\/1375"}],"wp:attachment":[{"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/media?parent=1374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/categories?post=1374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/tags?post=1374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Mesclar<\/strong>\u00a0la levadura prensada con el\u00a0as\u00facar<\/strong>\u00a0y 1\/2\u00a0vazo<\/strong>\u00a0de agua tibia.\u00a0\u00a0Cuando se forman\u00a0\u00a0burbuj<\/u>as<\/strong>\u00a0se\u00a0aj<\/u>unta<\/strong>\u00a0\u00a0con la harina y con lo dem\u00e1s.<\/p>\n\n\n\n La masa debe de quedarse consistente,\u00a0ma<\/strong>\u00a0muy\u00a0ralita<\/strong>\u00a0y\u00a0apegozza<\/strong>.\u00a0\u00a0Si falta mas agua se a\u00f1ade.<\/p>\n\n\n\n Se bate bien con la mano\u00a0pa<\/strong>\u00a01-2 minutos.\u00a0\u00a0(como la masa es\u00a0ralita<\/strong>, no se\u00a0cuede<\/strong>\u00a0arrezentar<\/strong>).<\/p>\n\n\n\n Tapar y\u00a0deshar<\/strong>\u00a0que\u00a0yebde pa<\/strong>\u00a0eso de 2 horas.<\/p>\n\n\n\n Se bate\u00a0‘aued<\/strong>, y se\u00a0desha<\/strong>\u00a0a\u00a0yebdar ‘aued hatta<\/strong>\u00a0que su volumen se doble.\u00a0\u00a0\u00a0<\/p>\n\n\n\n Moj<\/u>ar<\/strong>\u00a0las manos en agua,\u00a0coj<\/u>er<\/strong>\u00a0un poco de masa y formar un circulo con un\u00a0buraco<\/strong>\u00a0al medio.<\/p>\n\n\n\n Fre\u00edr en\u00a0azeite<\/strong>\u00a0de\u00a0j<\/u>irasol\u00a0<\/strong>o de de\u00a0turqu\u00eda<\/strong>.<\/p>\n\n\n\n Pasar los\u00a0binuelitos<\/strong>\u00a0por alm\u00edbar o decorarlos con\u00a0asucar<\/strong>\u00a0en polvo.<\/p>\n\n\n\n H<\/u><\/strong>ag Sameah<\/u><\/strong><\/p>\n\n\n\n arrezentar <\/strong>– amasar<\/em><\/p>\n\n\n\n ‘aued <\/strong>– otra vez<\/p>\n\n\n\n buraco<\/strong> – boquete<\/em><\/p>\n\n\n\n burbuj<\/u>as – <\/strong>burbujas<\/em><\/p>\n\n\n\n cuede<\/strong> – puede<\/em><\/p>\n\n\n\n deshar – <\/strong>dejar<\/em><\/p>\n\n\n\n h<\/u>atta<\/strong> – hasta<\/p>\n\n\n\n ma<\/strong>– pero<\/em><\/strong><\/p>\n\n\n\n ralita<\/strong> – blandita<\/p>\n\n\n\n turqu\u00eda<\/strong> – ma\u00edz<\/p>\n\n\n\n yebde<\/strong> – leude<\/p>\n\n\n\n Sonidos espec\u00edficos de la haket\u00eda, diferente del castellano:<\/u><\/strong><\/p>\n\n\n\n h<\/u><\/strong> -como \u00ab\u05d7\u00bb hebrea o \u201c\u062d\u201d \u00e1rabe(\u05d7\u05db\u05dd). El sonido es parecidoa la \u00abjota\u00bb castellana, pero el aire pasa a trav\u00e9s de laparteprofunda de la laringe.<\/p>\n\n\n\n j<\/u><\/em><\/strong> <\/em><\/strong>–<\/strong>como \u00abj\u00bbfrancesa (<\/em><\/strong>jard\u00edn).<\/em><\/p>\n\n\n\n sh<\/strong> – como la \u201cch\u201d francesa (chemise).<\/em><\/p>\n\n\n\n \u201b-<\/strong>como \u00ab<\/strong>\u05e2\u00bb hebrea o \u201c\u0639\u201d \u00e1rabe (\u05e2\u05d5\u05dc\u05dd– \u201bolam<\/em>; z<\/u>a\u201bama<\/em>)lar\u00edngea sonora.<\/p>\n\n\n\n z<\/strong>-como \u00abz\u00bb francesa (z\u00e9ro).<\/em><\/p>\n\n\n\n zz, ss, dd, <\/strong>etc. – <\/strong>letras dobles indican una pronunciaci\u00f3n acentuada.<\/p>\n\n\n\n Dulce lo viv\u00e1is<\/strong><\/p>","protected":false},"excerpt":{"rendered":" por Alicia Sisso Raz Ingredientes Mesclar\u00a0la levadura prensada con el\u00a0as\u00facar\u00a0y 1\/2\u00a0vazo\u00a0de agua tibia.\u00a0\u00a0Cuando se forman\u00a0\u00a0burbujas\u00a0se\u00a0ajunta\u00a0\u00a0con la harina y con lo dem\u00e1s. La masa debe de quedarse consistente,\u00a0ma\u00a0muy\u00a0ralita\u00a0y\u00a0apegozza.\u00a0\u00a0Si falta mas agua se a\u00f1ade. Se bate bien con la mano\u00a0pa\u00a01-2 minutos.\u00a0\u00a0(como la masa es\u00a0ralita, no se\u00a0cuede\u00a0arrezentar). Tapar y\u00a0deshar\u00a0que\u00a0yebde pa\u00a0eso de 2 horas. Se bate\u00a0‘aued, y se\u00a0desha\u00a0a\u00a0yebdar ‘aued… <\/p>","protected":false},"author":1,"featured_media":1375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comidas"],"_links":{"self":[{"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/posts\/1374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/comments?post=1374"}],"version-history":[{"count":1,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/posts\/1374\/revisions"}],"predecessor-version":[{"id":1376,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/posts\/1374\/revisions\/1376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/media\/1375"}],"wp:attachment":[{"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/media?parent=1374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/categories?post=1374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vocesdehaketia.com\/en\/wp-json\/wp\/v2\/tags?post=1374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Glosario<\/h3>\n\n\n\n