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| Alternative names | Fijuelas, hiuelas, deblas |
|---|---|
| Type | Pastry |
| Main ingredients | Flour, eggs |
Fazuelos, also known as fijuelas, hiuelas, deblas, and hojuelas are pastries of thin fried dough. A type of rolled pastry, their origins trace back to Spain, with references dating back to the late Spanish Middle Ages.[1]
Sephardic tradition
editIn Sephardic Jewish tradition, these pastries, reminiscent of Esther's megillah due to their characteristic rolled form, which recalls the shape of Haman's ears, hold cultural significance, particularly during the celebration of Purim.[2][3]
Historically, fazuelos were mentioned in literature, notably in Francisco Delicado's La Lozana Andaluza, where a Jewish woman named Aldonza reminisces about preparing the pastry while living in Andalusia, fleeing persecution from the Spanish Inquisition.[1] Fazuelos are also made by non-Jewish communities, especially during the Christian festival of Semana Santa (Holy Week), which coincides closely with Purim. This cross-cultural adoption of the pastry is documented by its inclusion in some Christian Spanish cookbooks as early as 1599.[3]
Tunisia
edit A plate of Oudnin el kadhi | |
| Course | Dessert |
|---|---|
| Place of origin | Tunisia |
| Main ingredients | flour, oil, sugar, honey |
Oudnin el kadhi (Tunisian Arabic: ูุฐููู ุงููุงุถู 'ears of the Judge'[4]) or wdinet el cadi (ูุฐููุงุช ุงููุงุถู 'little ears of the judge') are a type of pastry commonly found in Tunisia.
Preparation
editWriting for Tablet Magazine, food historian Hรฉlรจne Jawhara Piรฑer 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.[3] Turkish Jews add brandy to the dough and Moroccan Jews eat them with cinnamon and syrup. They are similar to Andalusian Pestiรฑos, but the latter are eaten with honey.[5]
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 with powdered sugar. Sesame seeds are sometimes used as topping.[4]
See also
editReferences
edit- ^ a b Piรฑer, Hรฉlรจne Jawhara (2022-11-22). Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage. Academic Studies PRess. ISBNย 978-1-64469-920-1.
- ^ Claudia Roden, (2006), The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day, Penguin Books, p. 592
- ^ a b c Piรฑer, Helena Jawhara (March 6, 2020). "This Purim, Celebrate with Hojuelas, a Delicious Sephardic Treat". Tablet Magazine.
- ^ a b "Oudnin el kadhi". Khaoula.com (in French). Archived from the original on 2024-12-12. Retrieved 2024-09-17.
- ^ "The origin of the pestiรฑo: Where does this traditional Andalusian pastry come from?". Pastelerรญa รlvarez. 2021-07-08. Retrieved 2026-06-02.
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