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