COOKING

Holiday Carryout Service

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Complete

Purim Treats

Passover Dinners

and

grees for 10 to 15 minutes, or
until set.

a la carte entrees,
appetizers and desserts

The following recipe for a
fried Purim treat that resem-
bles "ears" comes from
Trikala, Ioannina. Another
oil could be substituted for
the olive oil.

will again be available for your convenience
and enjoyment this holiday season

AFTIA TOU AMMAN
(HAMAN'S EARS I)
3 to 4 cups flour
11/2 tbsps. sugar
1/2 cup olive oil
5 large eggs, beaten
3 cups olive oil for frying

Call:

Quality Kosher Catering

352-7758 • 559-4610 • 855-6580

May all of us have a happy
and healthy Passover!

THE QUALITY OF OUR KASHRUTH AS WELL AS THE QUALITY

OF THE MEALS WE PREPARE ARE IMPECCABLE AND DELICIOUS

COMPLETE CHICKEN DINNERS

NOW YOU CAN ENJOY PASSOVER AT A NON-PASSOVER PRICE!

I

Continued from Page 68

TRY OUR DELICIOUS HUNGARIAN TORTE CAKE ,

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1 0

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Mix the flour and sugar
well in a large bowl. Add the
olive oil and beaten eggs. Mix
well with a wooden spoon
until you have a pliable
dough. Turn out onto a well-
floured board and knead for 5
to 10 minutes.
Roll out the dough to a
thickness of about V3 inch and
cut into 1 x 9-inch strips.
Take the ends of each strip
and join them in the center to
form double loops. Press the
joins together securely.

Heat the oil until very hot.
As the ears are made, drop
them into the hot oil and fry
until golden brown. Remove,
drain well, and stack on a
large serving dish. When
they are all cooked, prepare
the following syrup:

1/2 cup sugar
lh cup honey
1 cup water
Juice of 1 lemon and 1 tsp.
grated lemon rind
1/2 cup mixed walnuts and
almonds, finely chopped

Dissolve the sugar and
honey in the water over
medium heat. Stir in the
lemon juice and rind. Sim-
mer, stirring occasionally,
until a light syrup is formed.
Pour this over the "ears" and
sprinkle them immediately
with the chopped nuts. Makes
about 30.

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f. 7. 5

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• 1 . . s, • >.

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70

Friday, March 13, 1987

THE DETROIT JEWISH NEWS

The next recipe for Ha-
man's Ears, from Salonika, is
a slightly more familiar
Sephardic version and has a
Judeo-Spanish name. If de-
sired, the fried pastries can
be sprinkled with sieved con-
fectioners' sugar instead of
being doused with syrup and
nuts. Also, another oil could
be substituted for the tradi-
tional olive oil used in the
frying.

OREJAS DE HAMAN
(HAMAN'S EARS II)
3 large eggs
Pinch of salt
% cup fresh orange juice
2 tbsps. confectioners'
sugar
V4 cup almonds, finely
chopped
2 cups flour
3 cups olive oil for frying

Beat the eggs in a large
bowl until frothy. Add the
salt and orange juice, then
the confectioners' sugar and

almonds. Add the flour, while
stirring rapidly with a
wooden spoon, and beat until
a flexible dough has formed.
Turn out on a floured board
and knead for 5 to 10 min-
utes. Roll out to a '/a-inch
thickness and cut into 4-inch
circles with a biscuit cutter.
Cut each circle in half.
At the mid-point of the
radius, pinch with your
forefinger and thumb to draw
the two pointed ends in
slightly and make a hump or
buckle in the center. They
should resemble ears with po-
inted tips, although they do
look rather like butterflies!
Heat about 3 cups oil until
very hot. Carefully drop in
the ears, one by one, and fry
until golden brown. Do not
overcrowd or you will damage
the shapes. Remove, drain,
and stack them, or arrange
on a large platter.
Prepare the syrup:

2 cups sugar
1/2 cup honey
1 cup water
1 tbsps. lemon juice
Cinnamon and ground
cloves to taste
1/2 cup almonds, finely
chopped

Bring the honey, sugar and
water to a boil. Add the
lemon juice and simmer until
it begins to thicken. Add the
cinnamon and cloves and
cook over medium heat until
a thick syrup is formed. Pour
over the cold orejas and im-
mediately sprinkle with the
almonds. Makes about 20.

Copyright 1987 Gloria Kaufer
Greene

Parlor Benefits
Yeshivat Ofakim

A parlor meeting to benefit
Yeshivat Ofakim in Israel
will be held at 8:30 p.m.
Wednesday in the home of
Paul and Leah Kohn, 16069
Sheffield, Southfield.
The evening's special guest
will be Rabbi Yoseph Gol-
denthal, founder of the
yeshivah. Begun in 1963 with
seven pupils, the yeshiva has
grown to include a Yeshiva
Gedolah, a junior high school,
a kollel with satellites in
neighboring settlements, a
children's yeshivah, a com-
munity building and a Beth
Hamidrash Hagadol.
In addition, there is a girls
high school, Chinuch Atzmai
schools for boys and girls, a
group who leads studies in
surrounding moshavim,
summer camps and a new
synagogue. Today, more than
1,000 students are served by
the Torah institutions of
Yeshivat Ofakim.
The public is invited to the
parlor, and refreshments will
be served. For information,
call the Kohns, 424-8388.

K

