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chiacchiere e orecchie di aman

Jewish style chiacchiere (Italian Haman's ears)

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins


  • 2 ¾ cups flour
  • ¼ cup sugar
  • a pinch of salt
  • 2 eggs
  • 4 tablespoons grappa rum or marsala
  • 3 tablespoons milk or rice milk or orange juice for a pareve version
  • 3 tablespoons seed oil
  • seed oil for frying
  • confectioner’s sugar to serve


  • Sift the flour with salt and form a well on your working surface.
  • Add the seed oil, the eggs, the sugar and the liqueur.
  • Knead well with your hands until smooth and elastic. If it’s not soft enough, add little milk or juice; if it’s too soft, add a little flour.
  • Allow <g class="gr_ gr_75 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="75" data-gr-id="75">to rest</g> covered for 15 minutes.
  • Roll very thin with a rolling pin or a pasta machine to make sheets of dough.
  • With a sharp knife, cut into rectangles and pinch the two top corners together to give them the shape of a pointy animal ear.
  • You can also simply cut the dough into tall triangles with slightly curved sides, like a donkey’s ear, or make thinner stripes and twirl them slightly to shape into a more human-looking ear.
  • Heat abundant oil in a large pan with tall sides, and wait until when a small piece of bread dropped into the oil begins to sizzle.
  • Fry the <g class="gr_ gr_74 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling" id="74" data-gr-id="74">orecchie</g> in several batches, few at a time, until light gold, approximately 1-2 minutes.
  • Remove with a slotted spoon and drain well on triple layers of paper towel.
  • Sprinkle with confectioner’s sugar and serve.
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