Tag Archives: Hanukkah

December 9, 2023 · 6:55 PM

Zengoula, Iraqi Funnel Cakes for Hanukkah

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.

Photo by Bobbi Lin for Food52

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December 23, 2019 · 1:36 PM

Rugelach for Hanukkah

Happy Hanukkah! Today is the 2nd day of Hanukkah and we are of course thinking of one of our favorite Hanukkah foods, babka. We have expressed our love here many times before for babka. However, sometimes you don’t want a whole loaf of babka (I assume it is possible), in which case you may be in the mood for rugelach, which we like to think of as a bite-sized babka substitute. Rugelach is a traditional Polish-Jewish sweet, basically a cookie rolled up with tasty filling – often cinnamon or chocolate – though any filling is possible! Unlike babka, which is brioche-based, rugelach is often made with a sour cream or cream cheese dough. Serious Eats has a compendium of various rugelach fillings, including a non-traditional red bean. Taste of Home, Tori Avey and Molly Yeh (chocolate sea salt and halva version picture below) have compiled even more versions!

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Halva Rugelach by Molly Yeh

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December 4, 2018 · 2:06 PM

Italian Jewish Food for Hanukkah

Happy Hanukkah! Every year for Hanukkah we try to highlight some lesser known (at least in the US) foods of Jewish communities. One country with a rich tradition of Jewish foods that you may not think of immediately is Italy. There has been a Jewish community in Italy since at least 150 BC, and it has continued through to the present day. In Rome, the Jewish population was forced to live in a designated ghetto from 1555 to 1870, and in this period a distinctive Roman Jewish cuisine emerged.

One of the most famous Rome Jewish-Italian foods, that has been adopted by Romans of all religions as a signature dish is fried artichoke. Its Italian name – carciofi alla giudia – actually translates to Jewish-style artichokes. This simple and delicious dish is perfect for Hanukkah, where fried food symbolizes the oil in the lamp that burned for 8 days instead of just one. Other Italian Jewish dishes include pinaci con Pinoli e Passerine (spinach with pine nuts and raisins), Baccalà all’ebraica (fried codfish), and concia (fried zucchini). If you are hungry for more recipes check out the cookbooks Cucina Ebraica: Flavors of the Italian Jewish Kitchen and Classic Italian Jewish Cooking.

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December 12, 2017 · 2:11 PM

A World of Buñuelos for Hanukkah and Christmas

Happy first day of Hanukkah – now it’s time for the treats! We wrote a little bit about the classic Sephardic Jewish dessert fritters, Buñuelos, in the past. However, we underestimated just how popular these little fried dough treats from Spain were. Though they are symbolic Hanukkah dish, and the frying of the dough represents the oil that burned for 8 nights, Buñuelos are also enjoyed as a Christmas treat. Buñuelos, (aka Bimuelos, Burmuelos, among other names) were initially created by Spanish moriscos centuries ago, but have since spread in popularity across Latin America.

Bunuelos

Bunuelos / Bimuelos by Joe Goldberg

Just how many Buñuelos varieties are there out there? It’s hard to say, but here we have tried to compile just a few variations on the humble Buñuelo:

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Buñuelos in Mexico City by bionicgrrrl

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December 27, 2016 · 12:57 PM

The hidden tradition of cheese for Hanukkah

There is a major tradition around eating fried food for Hanukkah, since oil is such an essential part to the Hanukkah story – a miracle that allowed one day’s worth of oil to light a menorah for eight days. Though we love the traditional fried donuts sfenj and sufganiyot –  there is also another Hanukkah tradition we have just learned about – eating cheese! The origins of eating cheese on Hanukkah begins with the story of Judith, who is said to have given an enemy general salty cheese to make him thirsty, becase of this he became drunk, allowing her to later kill him. So that may be a little morbid… but the importance of cheese to the story has led to delicious cultural traditions of enjoying cheese at Hanukkah time! Though the tradition is not as big in the US – it has a stronger foothold in Europe. Popular ways to enjoy cheese on Hanukkah are tasty Italian ricotta latkes, cream cheese rugelach and cheese blintzes.

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Cheese Blintzes by Eliza Adam

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December 8, 2015 · 11:19 AM

Updating Gelt Flavors for Hanukkah

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One of the classic activities for Hanukkah is playing Dreidel, where you spin a top and depending on how it falls, you give or receive chocolate coins, or gelt. You can buy chocolate coins in most any store, but they are kind of boring. Why not make your own with some chocolate molds – with some inventive flavors – like green tea (above) or dark chocolate sea salt. Or if you really want to put a twist on the game of Dreidel, how about a Dr. Dreidel?

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December 4, 2015 · 11:18 AM

The Best Babka in New York City

Hanukkah is coming up – which means we are in prime babka season. Babka (aka Krantz cake) is a sweet Eastern European braided bread that has become a staple of New York City Jewish cuisine. I have tried a few babkas and I think I can definitively say I have tried my favorite in NYC so far – Breads Bakery (18 E 16th St, New York, NY 10003). Breads is the run by Israel-born, Denmark-trained baker Uri Scheft. At Breads, Scheft updates a variety of bakery classics including challah, rye, cookies, baguettes, croissants and even sufganiyot for Hanukkah, but the babka is the standout.

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Breads’ version is different from the traditional babka since it is made with a hazelnut spread / chocolate filling instead of just chocolate. Despite not being the most traditional, there is a whole lot to love. Breads’ babka is soft, gooey and completely bursting with chocolate and hazelnut goodness. There is even a cinnamon version! We are not alone in our praise, and Breads also got a hat tip for best babka in NYC from Serious Eats and New York Magazine. Breads even makes a babka pie! We will definitely be back the next time we are NYC. Who makes your favorite babka?

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December 16, 2014 · 9:04 AM

Morocco’s Hanukkah Treat: Sfenj

Flag_of_Morocco [Via Metafilter] While the Israeli jelly doughnut Sufganiyot may be more commonly known in the US, Sfenj is Morocco’s answer to fried, doughnut-like Hanukkah treat. The Moroccan fried doughnuts have an unsweetened yeast dough, and are drenched in honey or sugar for sweetness. They may also be drizzled with date syrup. Yum! Sfenj are found throughout North Africa, and are often cooked up as a street food for breakfast for those of all religions. Here is a recipe for Sfenj from Shelly’s Humble Kitchen  and the Toronto Star for those who are doughnut-inclined. Check out a video below of Sfenj being expertly prepared in Morocco.

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December 15, 2014 · 1:18 PM

A Giant Jelly Donut / Sufganiyot Cake for Hanukkah

israelHanukkah starts tomorrow – so it’s about time to start prepping some holiday treats. One Hanukkah treat we detailed in years’ past was sufganiyot, the Israeli jelly doughnut associated with Hanukkah. However this year we can do one better – how about a huge sufganiyot cake? Food 52 has an inspired recipe for the sweet Hanukkah treat that’s perfect for sharing with the whole family.

Sufganiyot cake by Food 52

Sufganiyot cake by Food 52

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December 2, 2013 · 8:16 AM

Latke vs. Hamantash Debate

Happy Hanukkah! Along with Hanukkah comes a plethora of latke recipes, and who doesn’t enjoy a good potato pancake? One of the most interesting traditions surrounding latkes is the annual “Latke vs. Hamantash” debate – an annual scholarly event where the merits of latkes and hamantashen (pastries traditionally served during the Purim holiday) are debated. The event was first held at University of Chicago in 1946, and is held yearly on the Tuesday before Thanksgiving. The event has become increasingly famous over the years, and has even spread to different universities. Despite its storied and lengthy history, the debate has never been definitively won. Which side are you on?

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I think we’re on the side of the latkes

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December 13, 2012 · 2:13 PM

Sephardic recipes for Hanukkah

spainWhile Ashkenazi (Eastern European) Hanukkah foods may be more well-known in the USA, Sephardic (Mediterranean) traditional foods are worth a second look if you are hoping to switch up your Hanukkah menu. The mix of Jewish traditions and Mediterranean flavors is definitely a good one. I am very interested to try Jessamyn’s Sephardic Challah Recipe, which seems different than its eggier Eastern European counterpart. Other traditional Sephardic Hanukkah foods include buñuelos, a Spanish cousin to sufganiyot, and even fried turnips. Buñuelos, (aka Bimuelos, Burmuelos, among others) were initially created by Spanish moriscos, but have since spread in popularity across Latin America.

Bunuelos

Bunuelos / Bimuelos by Joe Goldberg

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December 9, 2012 · 4:02 PM

Holiday Eats Around the World: Sufganiyot for Hanukkah

Happy Hanukkah! Hanukkah in America is often associated with latkes, however, an equally delicious treat is popular for Hanukkah in Israel – Sufganiyot – a type of a jelly doughnut. There has long been a tradition of associating fried foods with Hanukkah due to the importance of oil to the holiday, and Sufganiyot is a mash-up of North African and European traditions. Here is a recipe for Sufganiyot, with a classic jelly filling – though you might find them with any manner of exotic fruit or cream fillings. For another twist, try these Sufganiyot-inspired cupcakes.

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Sufganiyot for Hanukkah- by Avital Pinnick

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December 16, 2009 · 12:48 PM

Latkes for Hanukkah

The delicious holiday of Hanukkah is underway, and of course this means latkes! Being the starch lover – I am all about latkes, and am always on the hunt for a new spin on a classic dish.  The New York Times presents a recipe for red latkes (thanks to the addition of beets). Flickr user TimTom.ch presents a matzo and cottage cheese recipe which sounds (and looks) great.  Also at the NYT, Joan Nathan answers readers’ most pressing Hanukkah food questions – Q: What type of oil should you fry up latkes in? A: Olive oil is probably the historically correct way to cook latkes.

Latkes by TimTom.ch

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