The following recipe comes from

If you or your parents or grandparents grew up in Morocco you may be familiar with this Purim delicaly called Fijuelas, which are delicious sweet fried dough treats. 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 sweet and tasty alternative to Hamantaschen.

Fijuelas are not exclusively Moroccan, they often are called deblas (by Tunisians) or fazuelos, depending on where you are from.

Ingredients (makes 6-8)

For the dough:

2 eggs
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
2 tbsp canola oil
1 tbsp water
1 1/2 cups flour

For the syrup:

1 cup sugar
1 cup water
1 tbsp. honey
1 tbsp. lemon juice (optional)


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 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 part. 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.

Watch the instructional video here:

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