| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Moroccan |
Purim, Z- |
30 |
Servings |
INGREDIENTS
| 1 |
c |
Vegetable oil or butter |
| 1 |
c |
Sugar |
| 3 |
c |
Unbleached all-purpose flour |
| 1/3 |
c |
Finely ground walnuts or |
|
|
almonds |
|
|
Cinnamon |
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly flour an ungreased cookie
sheet. Place oil and sugar in a large bowl and mix well. Gradually add
the flour, a cup at a time, and knead well. Blend in the nuts. When
the dough feels mooth, use the palm of your hand to roll it into balls
the size of an egg. Pat into a round cookie about 2- inches in
diameter. The cookies should not be flat. Place on the cookie sheet
and sprinkle the center of each cookie with cinnamon. Bake for 25 to
30 minutes. Do not let the cookies become even slightly brown; they
must remain off-white. *A Turkish variation uses cocoa instead of
cinnamon and is sprinkled with powdered sugar. These cookies can also
be shaped into crescents. NOTE: On Purim morning, Moroccan Jews
decorate their tables with flowers and sweet delicacies such as
ghouribi. Children especially enjoy making thes treats as they can
roll the dough with their hands. SOURCE: The Jewish Holiday Kitchen by
Joan Nathan p. 227 Schocken Books NY ISBN 0-8052-0900-X Recipe by:
The Jewish Holiday Kitchen by Joan Nathan p.229 1988 Posted to
JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Feb 20, 1998
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