We are always looking for holiday foods to add to our repertoire, and in our search this year we came across Zengoula. Zengoula is Iraqi deep-fried dough, doused in lemony syrup, produced in a fashion similar to American funnel cakes or Indian Jalebi (really, what food culture doesn’t love fried dough?). Zengoula are perfect for Hanukkah because they are fried in oil, representative of the miracle of the oil that lasted 8 nights instead of 1, in the story of Hanukkah. This recipe comes from Amelia Saltsman‘s cookbook, The Seasonal Jewish Kitchen. Amelia comes from an Iraqi and Romanian household, and these diverse food traditions inform her seasonal takes on eating. You can check out Amelia’s recipe for Zengoula on Food 52.
Eating The World 