Fazuelos
In this article, we will explore the impact of Fazuelos on contemporary society. Since its emergence, Fazuelos has generated endless debates and reflections in different areas, from politics to popular culture. In this sense, we will seek to understand how Fazuelos has shaped our way of thinking, acting and relating to the world around us. Throughout these pages, we will analyze different aspects related to Fazuelos, exposing its relevance in the current field and its projection into the future. This article aims to offer a comprehensive view of the topic, providing the reader with the necessary tools to understand and reflect on the influence of Fazuelos in our environment.
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| Alternative names | Fijuelas, hiuelas, deblas |
|---|---|
| Type | Pastry |
| Main ingredients | Flour, eggs |
Fazuelos, fijuelas, hiuelas, deblas are Sephardic Jewish pastries of thin fried dough. In Sephardic tradition, they are eaten at Purim; the Italian name recalls the shape of Haman's ears, similarly to the Hebrew name for hamantashen, oznei Haman.
Fazuelo are made by frying a thin dough of flour and eggs. Turkish Jews 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.[citation needed]
See also
References
- ^ Claudia Roden, (2006), The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day, Penguin Books, p. 592
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