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Orejas De Carnaval

Nadia GalinovaNadia Galinova
Orejas De Carnaval
Image: Yordanka Kovacheva
1 / 9
20 min.
15 min.
35 min.
"The elders in Galicia do not make mekitsi - they make unique Orejas De Carnaval and got the recipe especially for you"


  • flour - 12 oz (350 g)
  • olive oil - 3 1/3 tbsp (50 ml)
  • lemon peel - from 1/2 lemon
  • orange peel - from 1/2 orange
  • lard - 1.8 oz (50 g) or butter
  • sugar - 3.2 oz (90 g) + for sprinkling (or powdered sugar)
  • eggs - 1 pc.
  • anise liqueur - 1 2/3 tbsp (25 ml) (or mastic, ouzo)
  • white wine - 3 1/3 tbsp (50 ml)
  • salt - 1 pinch
  • oil - for frying
  • cinnamon - for sprinkling (optional)

How to cook

This is an authentic recipe from the area of ​​Galicia, which is mainly prepared during carnivals, hence its name, which means carnival ears. Ears because the shape and appearance of these Orejas De Carnaval resembles pork ears. Strange name for such a delicacy, but every nation has its quirks.

They are served as a dessert, sprinkled with powdered or granulated sugar, to which cinnamon is sometimes added. They are crunchy and tempting, very fragrant and delicious, so I suggest you prepare them and try them from the tradition and holiday of these temperamental people, that the Spanish are and in particular to feel the charm of beautiful Galicia.

Recipes for Orejas De Carnaval can sometimes be slightly different. Some can be without olive oil or wine, others without orange peel, but the obligatory ingredients are always anise liqueur and lard. Although nowadays lard is sometimes replaced with butter, I recommend that you do not. In my opinion, this recipe, which I will present to you, is the most complex, good and successful.

Heat olive oil over low heat and add the citrus peels in strips without the white parts. Leave them on the heat for 2 minutes and then remove them. They will release all of their aroma in the olive oil and it will smell divine. Of course, it is important to use quality olive oil.

Remove it from the heat, add the lard, sugar, anise liqueur, wine and a pinch of salt and stir until the lard and sugar are melted. This will lower the temperature and you can now add the well beaten egg.

Add the flour to the resulting creamy mixture and stir. When all of the ingredients are combined, pour them on a lightly floured surface and knead a smooth elastic dough. It's quite greasy, so it shouldn't stick to you, except a little at the beginning.

The dough should be soft, so if possible do not add more flour.

Divide it into balls, slightly smaller than an egg and roll each one out into a very thin crust of any shape. If you want them to be even more authentic, make them elongated. I roll them out onto baking paper to make it easier for me, although the dough should not stick to the worktop.

Put each rolled out ear in heated oil, you will see that beautiful bubbles will immediately form. Fry them until they aquire a golden color on both sides and remove and place them onto kitchen paper.

When they have cooled, sprinkle them with powdered or granulated sugar and serve them as a dessert, an afternoon snack or morning breakfast.



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