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Haman's ears
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| Artist: |
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| Categories: |
Desserts, Israeli, Italian, Middle Eastern, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | Anne MacLellan | | 2
| | Eggs | | 2
| | Egg yolks | | 1/4
| cup | Sugar | | 1/2
| tsp | Salt | | 1
| tsp | Lemon rind, grated | | 3
| tbsp | Olive oil | | 1/2
| tsp | Vanilla extract | | 2
| tbsp | Rum or brandy | | 2 1/2
| cup | Flour, unbleached | | 1
| cup | Oil, olive or otherwise for | | | -frying | | | -Confectioner's or icing | | | -sugar |
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Procedures:
| 1 | Orecchi di aman for the italian jews orecchi di aman are as synonymous with the festival of purim as the hamantaschen are for the ashkenazim. | | 2 | In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind, olive oil, vanilla extract and rum. | | 3 | Gradually add enough flour to make a rahter soft dough. | | 4 | Turn out onto a floured working surface and knead for 2 or 3 minutes. | | 5 | Roll very thin. | | 6 | With a pastry cutter or sharp knife, cut into strips 1 inch x 4 to 7 inches. | | 7 | Slowly heat the oil in a small saucepan. | | 8 | (oil is at the right temperature when a small piece of dough drops into it floats and begins to sizzle). | | 9 | Fry a few strips at a time, twirling them to give them odd shapes until they are lightly golden. | | 10 | (tie the longer pieces into a knot before frying them). | | 11 | Drain and place on a paper towe. | | 12 | When all the ears are done, transfer to a large serving dish, sprinkling each layer with confectioner"s sugar (through a sieve). | | 13 | Yields: 2 to 3 dozen |
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