Fijuelas Fried Ribbons, a sephardic traditions dish from Casablanca071

Sephardic Traditions

Fijuelas Fried Ribbons

Sephardic sweet fried pastry ribbons made from a thin egg-and-orange-blossom water dough, cut into long strips, coiled using a fork directly in hot oil to form a crispy scroll, and dipped in warm honey syrup.

1 hour 30 minutesYield · 18 pastriesRegion · Casablanca

Ingredients

What you’ll need

  • Dough
  • 3 large eggs
  • 2 tbsp neutral oil
  • 1 tbsp orange blossom water
  • 1/4 tsp salt
  • 2-2.5 cups flour
  • Syrup
  • 1 cup honey
  • 1/4 cup water
  • 1 tbsp lemon juice

Method

How it comes together

  1. 1

    Knead eggs, oil, orange blossom water, salt, and flour into a firm dough. Rest covered for 30 minutes.

  2. 2

    Warm honey, water, and lemon juice in a saucepan over low heat to make the syrup.

  3. 3

    Roll out dough paper-thin (preferably using a pasta machine to the thinnest setting). Cut into 1.5-inch wide by 12-inch long strips.

  4. 4

    Heat frying oil to 350°F (175°C). Spear the end of a dough strip with a fork. Place the tip of the strip in hot oil and coil the strip around the fork as it fries, forming a tight circular scroll (takes 1-2 minutes).

  5. 5

    Drain on paper towels, then immediately dip in the warm honey syrup.

Accuracy note

Keep the dough thin and the frying color light; dark ribbons taste bitter and lose their delicate blistering.

Chef’s note

Keep the dough thinned to paper-like transparency so the scrolls cook incredibly crispy-flaky.

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