📝 About This Recipe
A cornerstone of the Sephardic Purim table, Orejas de Aman (Haman's Ears) are delicate, crisp ribbons of fried dough that symbolize the defeat of the story's antagonist. Unlike the doughy Ashkenazi Hamantaschen, these are light, airy, and shatteringly crisp, drawing on the rich culinary traditions of the Maghreb and Spain. Bathed in a fragrant citrus-honey syrup and sprinkled with toasted sesame, they offer a perfect balance of crunch and floral sweetness.
🥗 Ingredients
Pastry Dough
- 3 cups All-purpose flour (sifted)
- 3 pieces Large eggs (at room temperature)
- 1/4 cup Vegetable oil (neutral flavor like canola or grapeseed)
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt (fine sea salt)
- 1 teaspoon Orange blossom water (optional for aroma)
Honey Syrup (Shira)
- 1 cup Honey (clover or wildflower)
- 1/4 cup Water
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 piece Cinnamon stick (3 inches long)
Frying and Garnish
- 3 cups Vegetable oil (for deep frying)
- 2 tablespoons Toasted sesame seeds (for sprinkling)
- 2 tablespoons Powdered sugar (optional dusting)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the eggs, 1/4 cup oil, sugar, salt, and orange blossom water until the sugar begins to dissolve.
-
2
Gradually add the sifted flour and baking powder to the wet ingredients. Stir with a wooden spoon until a shaggy dough forms.
-
3
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it is smooth, elastic, and no longer sticky. If it is too wet, add flour one tablespoon at a time.
-
4
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for thinner rolling.
-
5
While the dough rests, prepare the syrup by combining honey, water, lemon juice, and the cinnamon stick in a small saucepan over medium heat. Bring to a simmer for 5 minutes until slightly thickened, then set aside to cool.
-
6
Divide the rested dough into 4 equal portions. Work with one portion at a time, keeping the others covered to prevent drying.
-
7
Roll the dough out on a floured surface until it is paper-thin (about 1/16th of an inch). You should almost be able to see the grain of the wood through it.
-
8
Using a pastry wheel or sharp knife, cut the dough into strips approximately 1.5 inches wide and 8-10 inches long.
-
9
Heat 3 cups of oil in a deep skillet or pot to 350°F (175°C). Test the heat by dropping a small scrap of dough in; it should sizzle and rise immediately.
-
10
To create the 'ear' shape, pierce one end of a dough strip with a fork. Place the end in the hot oil and, as it bubbles, quickly roll the fork to coil the strip loosely around itself in the oil.
-
11
Fry for 1-2 minutes per side, using the fork or tongs to keep the shape, until the pastry is a pale golden brown and very crisp.
-
12
Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dough strips.
-
13
While the pastries are still slightly warm, drizzle them generously with the prepared honey syrup or dip them briefly into the syrup pot.
-
14
Immediately sprinkle with toasted sesame seeds and an optional light dusting of powdered sugar for a festive look.
-
15
Allow to cool completely before serving to ensure maximum crunch.
💡 Chef's Tips
Roll the dough as thin as possible; the thinner the dough, the more bubbles and 'blisters' will form, creating that signature light texture. Don't crowd the frying pan; frying more than 2-3 at a time will drop the oil temperature and lead to greasy pastries. If the dough keeps springing back when rolling, let it rest for another 10 minutes to further relax the gluten. For a citrus twist, add the zest of half an orange to the dough or the syrup. Store in an airtight container at room temperature; they are best eaten within 2-3 days but stay crisp if kept away from moisture.
🍽️ Serving Suggestions
Serve alongside a glass of hot Moroccan Mint Tea for an authentic Maghrebi experience. Pair with a small glass of Arak or Ouzo to cut through the sweetness of the honey. Arrange on a large silver platter as part of a Purim 'Mishloach Manot' gift basket. Serve with a side of fresh pomegranate seeds for a burst of tartness and color. Accompany with a bowl of roasted salted almonds to balance the sugary glaze.