Sufganiyot are essentially jelly doughnuts dressed up for the holidays. They have their origins in Israel, but can be made to reflect whatever culture of taste you may have – and, if made right, they are profoundly good. Here is a recipe (courtesy of Chow.com) for really indulgent Apple Cider Sufganiyot with Salted Caramel. For sure this is a dessert that takes some doing, but is ultimately worth the labor.
And if you don’t have a Jewish grandmother to foist recipes on you, there are so many cookbooks out there to take her place. One of my favorite new holy land cookbooks making the rounds right now is Yotam Ottolenghi’s Jerusalem (2012, Ten Speed Press). It is a loving tour through much of the amazing cuisine of the Middle East, with the city of Jerusalem as a starting point.
What are some of your favorite Hanukah recipes and traditions?