Busy Bea Baking…It’s Snowing Sufganiyot!

Sufganiyot are jelly filled doughnuts traditionally served at Chanukah. For this year’s festivities (though I’m not Jewish I can happily partake in the food) I decided to perform my usual recipe alchemy and turn these fried delights into a ‘healthier’ version with a subtle hint at Middle Eastern harmony.

I used a recipe for baked cake doughnuts and filled the finished product with pomegranate jelly (pomegranate being a ubiquitous ingredient in Arab and Persian cuisine). A simple star-shaped cookie cutter played the role of the Star of David as I “let it snow, let it snow, let it snow” with some fair-trade icing sugar. Et voila!

Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013

ΨΨ

More recipe alchemy and I come up with the Falatke! Latkes are potato pancakes also served traditionally during Chanukah. The Falasha are Jewish Ethiopians. Together these two entities come together to form a mighty tasty snack. Quick and easy to make, here is my recipe creation.

You will need:

  • 1 large organic Yukon gold potato (part of the ‘dirty dozen‘ so always go organic if you can)
  • 1 teaspoon Ethiopian berbere spice (more if you like it hot)
  • pinch of salt and a bisl of minced shallots
  • 1 egg (vegan version, omit the egg OR dissolve ½ teaspoon of cornstarch in 1 teaspoon of water)
  • matzo meal OR breadcrumbs (This is optional; I forgot to add it and though the mixture was a little wet, the recipe still worked.)
  • some ‘miracle’ oil (i.e. olive oil) for frying.

You will:

  • Wash and grate the potato. (Peeling skins is optional. They do add fibre if you wish to leave them on.)
  • Add the remaining ingredients and mix well.
  • Heat oil in pan. Be sure not to go above medium heat; any higher will cause the olive oil to degrade.
  • Form the ‘mush’ into small piles (about the size of a small ear) and place in pan. Flatten with spatula.
  • Cook on both sides to achieve a crispy brown colour. Depending on your heat source this can take a few to several minutes per side.
    Et voila!
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013

“I fried my latkes in Palestinian olive oil and I liked it.”

ΨΨ

And from the bread basket, some rye bread: light, dark and marble (a combination of the 2). The recipes these are a North American take on rye bread, using a high amount of yeast, a whopping 10%; most yeasted breads have only around 2%. European rye breads tend to use a sourdough starter rather than an über amount of yeast and are slow baked on low heat (sometimes up to 24 hours!)

Photo by Kimberley (c)2013
Rye bread
Photo by Kimberley (c)2013
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