Purim Recipes

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Haman's Ears

2 eggs 1/2 level teaspoon salt 2 level tablespoons caster sugar 1/2 lb plain flour 1 level teaspoon baking powder 1 tablespoon tepid water or rose water

NOTE: This is a fritter-like pastry, deep fried and served sprinkled with confectioners' sugar. Beat the eggs until fluffy, then add the salt, sugar and rose water, beating well. Stir in the flour to make a soft but non-sticky dough (the amount of flour may vary a little with the size of the eggs). Turn the dough onto a floured board and roll out to the thickness of a knife blade. Cut into half-moons using a 2- inch round cutter, moving the cutter down the dough to form the crescents. Pinch each crescent in the centre so that it looks like a bow tie with an "ear" on either side of the centre. Heat pan of deep oil until it reaches 370 degrees F on a fat thermometer or a 1- inch cube of bread browns in a minute. Fry the "ears" until golden brown, turning over with a slotted spoon so that they brown evenly. Drain on crumpled tissue paper. Serve hot or cold, well sprinkled with confectioners' sugar.

Cookies -- Jewish Holidays -- Purim -- Hamantashen

Cooking Tips: A leftover baked potato can be re-baked if you dip it in water and bake in an oven at 350 degrees for about 20 minutes. A thin sliced cut from each end of a potato will speed up baking time as well.