Fazuelos, fijuelas, hiuelas, deblas, or orecchie di Ammon ( he, פזואלוס / פיג'ואלס / דבלאס) are
Sephardic Jewish
Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The ...
pastries of thin fried
dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...
. In
Sephardic tradition, they are eaten at
Purim
Purim (; , ; see Name below) is a Jewish holiday which commemorates the saving of the Jewish people from Haman, an official of the Achaemenid Empire who was planning to have all of Persia's Jewish subjects killed, as recounted in the Book ...
; the Italian name recalls the shape of
Haman
Haman ( ; also known as Haman the Agagite or Haman the evil) is the main antagonist in the Book of Esther, who according to the Hebrew Bible was an official in the court of the Persian empire under King Ahasuerus, commonly identified as Xerxes I ...
's ears, similarly to the Hebrew name for
hamantashen
A hamantash (pl. ''hamantashen''; also spelled ''hamantasch'', ''hamantaschen''; yi, המן־טאַש ''homentash'', pl. ''homentashn'', 'Haman pockets') is an Ashkenazi Jewish triangular filled-pocket pastry, associated with the Jewish holiday ...
, ''oznei Haman''.
[Claudia Roden, (2006), ''The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day'', Penguin Books, p. 592]
Fazuelo are made by frying a thin dough of
flour and
eggs
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
.
Turkish Jews
The history of the Jews in Turkey ( tr, Türkiye Yahudileri or ; he, יהודים טורקים, Yehudim Turkim; lad, Djudios Turkos) covers the 2400 years that Jews have lived in what is now Turkey. There have been Jewish communities in An ...
add
brandy to the dough and
Moroccan Jews eat them with cinnamon and syrup. They are similar to
Andalusian Pestiños, but the latter are eaten with honey.
See also
*
Sephardi Jewish cuisine
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Those of this Iberian origin who were dispersed in the Sephardic Diaspora ultimately became the Eastern Sephardim and North African Sep ...
References
Sephardi Jewish cuisine
Purim foods
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