Oudnin el kadhi

Lore & Background

Oudnin el kadhi are a type of pastry commonly found in Tunisia. In Tunisian Arabic, the name translates to 'ears of the Judge' or 'little ears of the judge'. These pastries are made from a dough of flour, eggs, oil, orange flower water, sugar, and salt. The dough is rolled and cut into strips, then dipped in hot oil and rolled around a fork. After draining, they are coated in honey or syrup or sprinkled with powdered sugar, sometimes with sesame seeds as a topping.

Reader's Guide

Oudnin el kadhi represent a Tunisian variant of a broader family of fried pastries that trace back to late medieval Spain. The article notes that similar pastries, known as fazuelos, are made in Sephardic Jewish tradition for Purim and also by non-Jewish communities during Semana Santa. The Tunisian version, with its distinctive name and preparation method—rolling the fried strips around a fork—shows how the pastry adapted locally. Its significance lies in its connection to cross-cultural culinary history, bridging Jewish and Christian traditions in the Mediterranean. The recipe documented in the article includes ingredients like orange flower water and toppings of honey or syrup, reflecting North African flavors. Oudnin el kadhi thus serves as an example of how a medieval Spanish pastry evolved in different communities, maintaining its essential form while acquiring new names and preparations.

Did You Know?

• The dough for Oudnin el kadhi includes flour, eggs, oil, orange flower water, sugar, and salt.
• The pastries are related to Sephardic fazuelos, which are made for Purim and also during the Christian festival of Semana Santa.