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| Alternative names | Fijuelas, hiuelas, deblas |
|---|---|
| Type | Pastry |
| Main ingredients | Flour,eggs |
Fazuelos, also known asfijuelas,hiuelas,deblas, andhojuelas are pastries of thin frieddough. A type of rolled pastry, their origins trace back to Spain, with references dating back to the late Spanish Middle Ages.
InSephardicJewish tradition these pastries, reminiscent ofEsther'smeguillah due to their characteristic rolled form which recall the shape ofHaman's ears, hold cultural significance, particularly during the celebration ofPurim.[1][2]
Historically, fazuelos were mentioned in literature, notably inFrancisco Delicado'sLa Lozana Andaluza, where a Jewish woman named Aldonza reminisces about preparing the pastry while living inAndalusia, fleeing persecution from theSpanish Inquisition. Fazuelos are also made by non-Jewish communities, especially during the Christian festival ofSemana Santa (Holy Week), which coincides closely with Purim. This cross-cultural adoption of the pastry is evidenced by its inclusion in some Christian Spanish cookbooks as early as 1599.[2]
 A plate of Oudnin el kadhi | |
| Course | Dessert |
|---|---|
| Place of origin | Tunisia |
| Main ingredients | flour,oil,sugar,honey |
Oudnin el kadhi orwdinet el cadi (آذان القاضي "Judge's ears"[3] inArabic) are a type of pastry commonly found inTunisia.
Writing forTablet Magazine, food historian and renowned authority on Sephardic cuisineHélène Jawhara Piñer provides a recipe. Comprising flour, eggs, sugar, and oil, the dough is rolled thinly, cut into strips, and briefly fried. A syrup of water, orange blossom, and sugar is then prepared for additional flavor. The fazuelos are then garnished with sesame seeds or icing sugar.[2]Turkish Jews addbrandy to the dough andMoroccan Jews eat them with cinnamon and syrup. They are similar toAndalusian Pestiños, but the latter are eaten with honey.[citation needed]
In Tunisia,flour,eggs, oil,orange flower water,sugar and salt are mixed, and the resulting dough is rolled and cut into strips. These are then dipped in hot oil and rolled around a fork. After draining, they are coated in honey or syrup or sprinkled withpowdered sugar.Sesame seeds are sometimes used as topping.[3]
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