My grandparents grew up in Tangier, Morocco. On Purim my grandmother makes Fijuelas, these delicious sweet fried dough delicacies. Jews from Morocco eat this every Purim and also after fast days, like Yom Kippur. It is a huge part of the Moroccan Jewish culture. A sweeter, tastier version of Hamantaschen (in my opinion)!
Fijuelas are not exclusively Moroccan, they often are called deblas (by Tunisians) or fazuelos, depending on where you are from.
- Cook Time
- Prep Time
- 8 CookiesServings
- 2 eggs1 teaspoon baking powder½ teaspoon salt1 tablespoon sugar2 tablespoon canola oil1 tablespoon water1½ cups all-purpose flour
- 1 cup sugar
- 1 cup water
- 1 tablespoon honey
- 1 tablespoon lemon juice
In a large bowl add the eggs, baking powder, salt, oil and water. Mix with a fork. Gradually add the flour and mix until the dough is consistent throughout (you can use your hands!).With a rolling pin or a pasta maker, roll the dough out to the thinnest you can (1 to 2 mm). Yes, that thin. If you have a pasta maker, that works best. Cut into strips with a pizza or pastry cutter to 1 inch width (or a little more if you want).
Bring frying oil to high heat, then decrease stove temperature to low heat. This makes the oil just hot enough, but not so hot that it will burn.
Now for the tricky frying part. If you watch the video at the top of the page, you'll see exactly how to do this. Insert a fork into the end of the dough strip. Put the end into the oil and let it fry for several seconds until it looks crispy. Twist the fork, folding the dough so that a new part of it is exposed to the oil. Keep going until you've made it crispy all the way around. Do not let them brown. Remove and place on a paper-towel covered surface.
For the syrup, on medium heat, add the sugar, water, honey and lemon juice into a sauce pan. Simmer for about 5 minutes and stir often. Individually place each cooked fijuela into the syrup pan and tilt the pan so the syrup covers the fijuela completely.