Holiday Cooking & Baking: Purim
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In each distant place the Sephardic Jews cooked inventive and delightful meals whose flavor comes more from herbs and spices than from fat, with light, healthy & robust core ingredients like fresh fruits, spices, olives, nuts, tomatoes, fennel, eggs and seafood . Dishes like Ajada, a garlic spread, and a spinach and yogurt salad seasoned with dill are typical of the sunny, mostly simple-to-prepare food in this book, which also includes recipes for Canton de Sardellas, a delicious anchovy salad from Portugal, Sopa de Spinaca y Lentijas, a spicy and delicate soup from Macedonia, Sopada con Bamias, a hot and sweet braised beef with okra from Egypt, and Los Site Kilos -- Bread of the Seven Heavens. see
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Orejas de Haman Orejas de Haman (literally translated as Haman's Ears) seem like an appropriate recipe inclusion for a holiday in which Sephardic tradition takes the main stage! It is said that hamentashen are made to resemble the shape Haman's Ear, who was defeated in his attempt to murder all the Jews of Persia by our favorite Purim heroine Queen Esther and her uncle Mordecai. This recipe comes from the book The Sephardic Kitchen (see above for more information) Prepare the syrup by dissolving 1 1/2 cups sugar in 1 1/3 cups cold water in a saucepan. Bring to a boil and cook until the syrup is thick enough to coat the back of a spoon. Remove it from the heat, stir in the orange flower water and set it aside to cool. Beat the eggs well until frothy in a large mixing bowl. Add the salt, orange juice and zest, and confectioners' sugar. Mix in the flour and slivered almonds. Knead the dough on a floured board or use the dough hook of a standing mixer for 10 minutes. Roll the dough to a 1/2 inch thickness and cut into 4-inch rounds with a wide glass cookie cutter. Cut each circle in half. Draw the two pointed ends of each half circle together and pinch them to form a small hump in the center which buckles up a little. This piece of dough is now shaped to roughly resemble an ear. Heat peanut oil in a wok to a depth of 2 inches or in a deep fryer to a depth of 3 inches. Fry the pastries a few at a time until they are golden brown in color. Drain on paper towels. Do not crowd the pastries. They will puff out a little as they fry. When you have finished frying and draining all the pastries, arrange them on a long platter and drizzle the syrup over them. Let cool and then serve. |
Ingredients 1 1/2 c. sugar Preparation time: 1 1/2 hours. Yield: makes about 25-30 orejas de haman
Kitchen Tools Needed Electric
Mixer
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