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Haman s Ears

Ingredients
 

2 eggs
2 egg yolks
1/4 cup sugar 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 fr




 
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Preparation
 
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.

In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind,
olive oil, vanilla extract and rum. Gradually add enough flour to
make a rather soft dough. Turn out onto a floured working surface and
knead for 2 or 3 minutes. Roll very thin. With a pastry cutter or
sharp knife, cut into strips 1 inch x 4 to 7 inches. Slowly heat the
oil in a small saucepan. (Oil is at the right temperature when a
small piece of dough drops into it floats and begins to sizzle.) Fry
a few strips at a time, twirling them to give them odd shapes until
they are lightly golden. (Tie the longer pieces into a knot before
frying them.) Drain and place on a paper towel. When all the ears are
done, transfer to a large serving dish, sprinkling each layer with
confectioner s sugar (through a sieve). YIELDS: 2 to 3 dozen

 

 
Servings: 1

 

 

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