Happy Hanukkah Recipes
by Houston Family Magazine
For those who don’t know, Hanukkah began as a festival commemorating the Jewish Maccabees’ military victory over the Greek-Syrians, the rededication of the Second Temple to the worship of God after its reclamation from the Greek-Syrians, and the miracle of the oil that burned in the temple for eight days following the temple’s rededication. As such, the festival is a joyful celebration of religious freedom, and the dishes traditionally eaten during the holiday commemorate the events they celebrate (for example, many of the dishes traditionally served during Hanukkah are fried in oil, in honor of the miraculous oil that burned for eight days in the temple).
Traditional Hanukkah recipes are homey and delicious (although those who are trying to watch their cholesterol should probably limit themselves to a nibble of each dish, since many are fried). In honor of the holiday, which falls between Dec. 20-28 this year, we’ve collected a few simple-to-make, traditional Hanukkah recipes in this week’s Family Table article, as well as a few variations on traditional dishes. Whether you and your family have celebrated Hanukkah since time immemorial, or you’re simply curious about others’ cuisines and traditions, we hope you enjoy these delicious recipes!
Artichoke & Golden Potato Latkes
When most people think of traditional Hanukkah dishes, latkes are the first thing that comes to mind. This variation cooks quickly and makes a delicious appetizer for your Hanukkah feast.
Ingredients
- 3 pounds Yukon gold potatoes, peeled
- 1 pound Jerusalem artichokes, thoroughly washed
- 1 large yellow onion, peeled
- 3 large eggs, beaten
- 2 tablespoons minced fresh flat-leaf parsley
- 1/4 cup all-purpose flour, plus more as needed
- About 1 1/2 cups vegetable oil for frying
- 1 (14-ounce) jar applesauce for topping
Directions
1. Line a large bowl with a clean cloth napkin or kitchen towel.
2. Working in batches, use the larger side of a box grater or a food processor fitted with a grater attachment to coarsely grate the potatoes, artichokes, and onion. Transfer the grated vegetables to the towel-lined bowl. Gather the corners of the towel and wring as much excess liquid as possible from the vegetables. Transfer the wrung vegetables to a dry mixing bowl. Add the egg and parsley and stir to combine. While stirring the mixture, gradually add the flour, stirring well to incorporate.
3. Line a large baking sheet with paper towels.
4. In a large sauté pan over medium high heat, heat 1/4 inch of oil until oil is hot, but not smoking. Test the latke batter by frying a small amount of batter in the hot oil—it should hold together when flipped. If necessary, add additional flour 1 tablespoon at a time.
5. Working in batches, drop generous spoonfuls of batter into the hot oil and use the back of the spoon to press the batter into small pancakes. Season with salt and pepper and fry until golden brown, about 2 minutes. Flip the latkes and continue frying until golden brown, about 2 minutes. As they finish cooking, transfer the latkes to the paper-towel-lined baking sheet.
6. Arrange the latkes on a large plate or platter and top with applesauce. Serve immediately.
Pulled Brisket Tacos
Brisket is a traditional part of a Hanukkah menu. This recipe is a tasty Texan twist on the typical brisket roast.
Ingredients
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 3 medium tomatoes (about 1 1/2 pounds total)
- 6 cloves garlic, peeled
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground cloves
- 4 pounds beef brisket, cut into 3-inch pieces, or boneless short ribs
- 2 tablespoons canola oil
- 12 corn tortillas
- 1 red onion, chopped
- 2-3 sprigs of fresh cilantro, chopped
Directions
1. On a gas stove, set a stovetop burner to high. Use tongs to hold each chile to the flame and toast until chile is slightly puffed and aromatic, about 1 minute. Transfer chiles to a large bowl as you toast them, then cover the chiles with about 1 quart boiling water. Steep the chiles until they soften (30 minutes or so).
2. Drain chiles and allow them to cool. Once the chiles are cool enough to handle, remove the stems and most of the seeds and transfer the rest to a blender or the bowl of a food processor.
3. While the chiles are soaking, arrange a rack about 6 inches from the flame and preheat the broiler. Arrange the tomatoes on the broiler pan or a baking sheet and broil, flipping several times to expose all sides, until the entire surface of each tomato is charred. Let the tomatoes cool slightly, then remove and discard the charred skin. Add the tomato flesh to the chiles in the blender or food processor. Add the garlic, oregano, cumin, cloves, and 1 cup water, and process until smooth.
4. Arrange a rack in the middle of the oven and preheat to 300°F. Cut a piece of parchment into a round the same size as a large Dutch oven.
5. Season the meat with salt and pepper to taste. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking. Working in batches, sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
6. Once all of the meat is seared, return it all to the pot and add the reserved chile-tomato purée. Bring to a boil and then place the parchment round over the meat. Cover the pot with a lid and transfer to the oven. Cook until the meat is very tender and falling apart, about 3 hours. Discard the parchment, then transfer the meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat. Skim any excess fat from the braising liquid, then return the meat to the pot and stir to combine. Season with salt and pepper to taste.
7. Divide brisket evenly among tortillas and garnish with red onion and cilantro. Serve immediately.
Spinach Patties
These kinds of spinach patties are typically served during Rosh Hashanah or Passover, but they make an appealing addition to a Hanukkah menu, as well.
Ingredients
- 3 tablespoons olive oil
- 1 large white onion, chopped
- 3-4 cloves garlic, minced
- 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
- About 1 cup matza meal
- 1 1/2 teaspoons kosher salt
- Ground black pepper to taste
- 1/2 teaspoon freshly grated nutmeg (optional)
- 3 large eggs, lightly beaten
- Vegetable or olive oil for frying
- Lemon wedges for serving
Directions
1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal.
2. Shape the spinach mixture into small patties. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
Saffron and Honey Challah
This sweet bread is a lovely addition to any holiday feast.
Ingredients
- 1/4 teaspoon saffron threads
- 1 cup hot water
- 1/2 cup honey
- 3/4 ounce (3 envelopes) active dry yeast
- 4 1/2 to 5 cups bread flour, plus extra to dust work surface
- 1/4 cup sugar
- Dash of salt
- 1/2 cup (1 stick) margarine, at room temperature, plus extra to grease pan
- 3 large eggs, divided
- 1 teaspoon canola or vegetable oil
Directions
1. Place the saffron into the cup of hot water and stir to dissolve. Pour into a large bowl. Pour in the honey and whisk until dissolved. Add the yeast and stir again. Add 1 1/2 cups of the flour and stir to mix everything together. Cover with a clean dish cloth and let sit for half an hour.
2. In another bowl or the bowl of a stand mixer, place 2 1/2 cups of the flour, the sugar, salt, and margarine. Using a whisk, an electric mixer, or a stand mixer, mix the margarine into the dry ingredients until all ingredients are well blended.
3. After the half hour, the yeast mixture should have changed; it will have thickened, begun to bubble, or increased in size. If the mixture has not changed, your yeast may no longer be active. In that case, you should dump that mixture and make another one with new yeast.
4. Beat 2 of the eggs in a small bowl. Add the eggs to the yeast mixture and mix using a wooden spoon or silicone spatula. Add the flour and margarine mixture gradually, mixing well after each addition.
5. Knead the dough and add 1/4 cup of flour. If the dough remains sticky, add another 1/4 cup of flour until the dough is no longer sticky and feels soft to the touch.
6. Wash the bowl, dry it, and rub oil into the inside of the bowl. Add the dough and rub the top with the oil on your hands. Cover with a dish towel and let rise 1 1/2 hours.
7. Place the dough on a floured surface and punch it down to remove air pockets. Divide the dough into 2 or 3 balls, depending on how many loaves you will bake. Divide each ball into three pieces. Roll the three pieces into strands the same length, shorter for a fatter challah, longer for a long and narrow challah. Braid the strands as if you were braiding hair. Press the ends of the strands together at each end of the braided loaf, then tuck them underneath the loaf and press firmly, so that they stick to the bottom.
8. Place loaves on a greased cookie sheet. Let rise another 1 1/2 hours. Beat the remaining egg and brush the challahs with the egg.
7. Preheat the oven to 350°F. Bake for 35 minutes, or until the top is browned and when you lift the challah and tap on the bottom, it sounds hollow. Remove the challahs to a wire rack to cool.
Cheese Dumplings
Cheese is another traditional Hanukkah food, honoring the involvement of Judith and other women in the events of Hanukkah. Serving these Eastern European cheese dumplings is an excellent way to honor the tradition of eating dairy at Hanukkah.
Ingredients
- 1 3/4 cups soft goat cheese
- 1/4 cup cream cheese or mascarpone, softened
- 1/4 cup grated onion
- 1 teaspoon table salt or 2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, softened
- About 3/4 cup semolina flour
Directions
1. In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt. Add the eggs and beat until smooth. Beat in the butter, 1 tablespoon at a time. Stir in enough of the semolina to produce a firm dough. Cover and refrigerate for at least 2 hours or overnight.
2. Bring a large pot of lightly salted water to a gentle boil. Using 2 moistened soup spoons or your hands moistened with water, form the batter into 1 1/2-inch balls.
3. Drop the dumplings in the water in batches and stir gently to prevent sticking. Reduce the heat and simmer, uncovered, until they expand and rise to the surface, about 15 minutes. Using a slotted spoon, transfer to a bowl. Serve warm.
Sufganiot Hanukkah Donuts
Sufganiot are a kind of jelly donut. They became a traditional Hanukkah dessert because, like latkes and other traditional Hanukkah foods, they are cooked in oil. In recent years, smaller, lower-calorie sufganiot like these have become popular.
Ingredients
- 1 oz. yeast
- 1 Tbsp. sugar
- 1 Tbsp. water
- 1 Tbsp. flour
- 3 cups flour
- 1/4 cup margarine, melted
- dash of salt
- 3 Tablespoons sugar
- 2 egg yolks
- 1 1/4 cups water (room temperature)
- fruit jelly of choice (strawberry is traditional)
- oil for frying
- powdered sugar
Directions
1. Combine the first four ingredients in a bowl. Mix well, cover, and wait until it rises. In another bowl, mix 3 cups of flour with the melted margarine, salt, sugar, and egg yolks. Combine the yeast mixture with the flour mixture. Slowly add water while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise.
2. After the batter has risen, pour it onto a floured surface and roll it out. Use a glass with a small opening to cut out circles of the dough. Place a drop of jelly in the middle of each circle, and then cover with another circle of dough. Make sure that 2 circles attach well to form a closed ball with jelly in the middle. Cover the doughnuts with a towel and let rise.
3. Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon and sprinkle with powdered sugar.
