Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough that we carefully handed over to the "person-in-charge" of the frying pan. We watched in awe as her hand cleverly scrolled the strips of dough into roses that we eagerly dipped into the syrup, then gently piled on a serving tray into a pyramid. - Deanna Amar Pool
Une recette originaire du Maroc dont le nom varie suivant les régions : fijuelas (zone espagnol du Maroc, fazuelo, oreillette, manocotti etc ... Ce qui sert de mesure pour cette recette c'est une demi coquille d'oeuf. C'est en tout cas la recette que...
Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough that we carefully handed over to the "person-in-charge" of the frying pan. We watched in awe as her hand cleverly scrolled the strips of dough into roses that we eagerly dipped into the syrup, then gently piled on a serving tray into a pyramid. - Deanna Amar Pool
Hojuelas make us travel. From Spain to Argentina, all Sephardim are familiar with these rolled pastries, soft and melting, quickly fried and delicately sugar coated. Even if it bears different names such as “fijuelas,” “fazuelos,” “ojuelas,” their characteristic form is undeniably reminiscent of Esther’s meguillah, and that is why hojuelas are prepared for Purim. I …
Souvenir d’enfance… Une montagne de roses dorées et lustrées par le sirop de miel trônant sur un plat de service en porcelaine. Le plus délicieux ? La finesse de la pâte. Une merveille à faire pour les fêtes de Pourim ou de Rosh Hashana.
La fête de Pourim arrivant à grands pas, il est de coutume de faire plusieurs sortes de gâteaux et d'en offrir à son entourage. Pleins de douceurs sucrées telles que les cornes de gazelle, les cigares au miel, les macrouds, les oznei aman...etc Mais...
Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough that we carefully handed over to the "person-in-charge" of the frying pan. We watched in awe as her hand cleverly scrolled the strips of dough into roses that we eagerly dipped into the syrup, then gently piled on a serving tray into a pyramid. - Deanna Amar Pool
Watch out Hamentaschen, these fijuelas are here to steal the show! Learn to make these Moroccan purim delicacies.
Une recette originaire du Maroc dont le nom varie suivant les régions : fijuelas (zone espagnol du Maroc, fazuelo, oreillette, manocotti etc ... Ce qui sert de mesure pour cette recette c'est une demi coquille d'oeuf. C'est en tout cas la recette que...
Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough that we carefully handed over to the "person-in-charge" of the frying pan. We watched in awe as her hand cleverly scrolled the strips of dough into roses that we eagerly dipped into the syrup, then gently piled on a serving tray into a pyramid. - Deanna Amar Pool
Souvenir d’enfance… Une montagne de roses dorées et lustrées par le sirop de miel trônant sur un plat de service en porcelaine. Le plus délicieux ? La finesse de la pâte. Une merveille à faire pour les fêtes de Pourim ou de Rosh Hashana.
Une douceur d'enfance m'est revenue jusqu'à me faire virevolter vers d'autres blogs à la recherche désespérée de sa recette tant gardée secrètement. Je suis donc partie sur un premier essai de pâtisserie orientale appelée fazuelos ou griwechs ou rghaif...
Ingredients 1 kilo flour 8 eggs 1/2 cup oil 1/2 -3/4 cup water Oil for deep frying Powdered sugar for dusting Directions Mix flour eggs and oil in a food processor for about a minute …
Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough that we carefully handed over to the "person-in-charge" of the frying pan. We watched in awe as her hand cleverly scrolled the strips of dough into roses that we eagerly dipped into the syrup, then gently piled on a serving tray into a pyramid. - Deanna Amar Pool
Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough that we carefully handed over to the "person-in-charge" of the frying pan. We watched in awe as her hand cleverly scrolled the strips of dough into roses that we eagerly dipped into the syrup, then gently piled on a serving tray into a pyramid. - Deanna Amar Pool
Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough that we carefully handed over to the "person-in-charge" of the frying pan. We watched in awe as her hand cleverly scrolled the strips of dough into roses that we eagerly dipped into the syrup, then gently piled on a serving tray into a pyramid. - Deanna Amar Pool
This is my grandmother Perla's recipe for deliciously and sweet almond and walnut stuffed Moroccan cigars.
Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough that we carefully handed over to the "person-in-charge" of the frying pan. We watched in awe as her hand cleverly scrolled the strips of dough into roses that we eagerly dipped into the syrup, then gently piled on a serving tray into a pyramid. - Deanna Amar Pool
Une recette d'oreillette que l'on appelle" khechhach" dans notre région de la Kabylie. Au goût cela ressemble aux griwech, un gâteau beignet. Trempés dans le miel, ils sont bien croustillants.
Lire la suite...
Recettes de cuisine et de pâtisserie.
כל מטבח והשם שלו….בדרך כלל אני מכינה פזואלוס, מהמטבח המרוקאי עליו גדלתי, שזה למעשה בצק די דומה לדבלה, רק לא טובלים בסירופ סוכר אלא מפדרים באבקת סוכר וזה טעיםםםםםם ברמות. הפעם לכבוד טקס המקווה של מיכלי שלנו, בת זוגו של אדירוש שלי שהתחתן בקייץ, הכנתי המון מתוקים עם דבש וזו הייתה אחת מהן. היה כייף לא […]
Recettes de cuisine et de pâtisserie.
Salam aleykom, Bonjour, J e vous propose une recette de cornets aux amandes parfumés à la fleur d'oranger. La pâtisserie Marocaine est réputée pour ses arômes à la fleur d'oranger délicieusement liés à l'amande et cette douceur n'échappe pas à la règle...
