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 flavor the dough with a combination of almond and vanilla essences. The result is similar to the Indo-Trinidadian treat kurma. 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
- 1 egg
- 2 tbsp water
- few drops orange flower water
- oil, for frying
- icing sugar, to decorate
- Sift together the flour and baking powder and make a well in the centre.
- Drop in the egg and add the water and orange flower water.
- Stir until the mixture forms a dough.
- Roll out on a lightly floured board, sprinkling the pin with flour to prevent sticking.
- When very thin, cut into 4 in. rounds.
- Re-roll the trimmings and use to cut more rounds.
- Cut the circles in half, squeezing the centres slightly to make ear shapes.
- Heat some oil in a deep pan and fry the ears, a few at a time, until they are golden brown.
- It only takes a few minutes.
- Drain the pastries on kitchen paper and sprinkle with sifted icing sugar.
- Serve cold.
These cookies, called Oznei Haman (Haman’s Ears) in Israel, are popular among all Jews for Purim, though the recipe (and the name) varies. These cookies may also be dipped in sweet syrup made of equal parts honey, lemon juice and water (mixed and boiled).
Haman’s Ears (Orejas de Haman)
Prep Time: 30 minutes
Cook time: 20 minutes
- 3 eggs
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons water
- 2 1/4 cups flour
- Vegetable oil for deep frying
- Cinnamon sugar
- Honey, lemon juice, water (for syrup)
- To prepare the dough: Beat the eggs until light and fluffy. Add salt, cinnamon sugar and water to eggs and mix well. Sift in flour and knead until smooth.
- Roll out the dough on a lightly floured board and cut into circles. Cut each circle into semi-circles.
- Pinch the center of each semi-circle, like a bow tie, then fold in half.
- Deep fry the “ears” in hot oil until they are a nice golden color.
- To soak up excess oil, cool them on paper towels.
- Sprinkle with the cinnamon sugar and enjoy them!