This Sephardic Purim treat is rarely mentioned in Purim recipe lineups, overshadowed in familiarity by its Western European counterpart Hamantaschen. It’s a shame though, because this dessert is light, and deliciously addictive. Strips of dough are fried and sprinkled with confectioners sugar. I personally like to flavour the dough with a combination of almond and vanilla essences. The result is similar to the Indo-Trinidadian treat kurma (recipe coming soon!). Yum Yum Yum!
Haman’s Ears/Orejas de Haman
Source: The Jewish Cookbook: 70 Recipes Celebrating an Historic Cuisine (Creative Cooking Library)
Makes about 20 thin pastries
1 cup flour
1/2 tsp baking powder
2 tbsp water
few drops orange flower water
oil, for frying
icing sugar, to decorate
1. Sift together the flour and baking powder and make a well in the centre.
2. Drop in the egg and add the water and orange flower water.
3. Stir until the mixture forms a dough
4. Roll out on a lightly floured board, sprinkling the pin with flour to prevent sticking.
5. When very thin, cut into 4 in. rounds.
6. Re-roll the trimmings and use to cut more rounds.
7. Cut the circles in half, squeezing the centres slightly to make ear shapes.
8. Heat some oil in a deep pan and fry the ears, a few at a time, until they are golden brown.
9. It only takes a few minutes.
10. Drain the pastries on kitchen paper and sprinkle with sifted icing sugar.
11. Serve cold