Easy Hanuka Recipes from around the world!

Sufganiyot (Jelly Doughnuts)

Ingredients:

• 2 1/2 tsp active dry yeast
• 1/4 cup warm water
• 1/4 cup sugar
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 2 large eggs
• 2 tbsp unsalted butter, softened
• 1/2 cup milk (or a dairy-free alternative)
• Vegetable oil for frying
• Jam or jelly for filling
• Powdered sugar for dusting

Instructions:

1. Dissolve yeast and a pinch of sugar in warm water. Let sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add eggs, butter, milk, and the yeast mixture. Knead until smooth and elastic.
3. Cover and let dough rise for about 1 hour, or until doubled in size.
4. Roll out dough to about 1/4 inch thick and cut into circles using a cookie cutter or glass.
5. Let the dough circles rise again for 30 minutes.
6. Heat oil to 350°F (175°C). Fry doughnuts in small batches for about 1-2 minutes per side. Drain on paper towels.
7. Use a piping bag to fill each doughnut with jam or jelly, and dust with powdered sugar.

Rugelach (Sweet Pastries)

Ingredients:

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup jam (apricot or raspberry)
• 1/2 cup finely chopped nuts (walnuts or pecans)
• 1/4 cup cinnamon sugar
• 

Instructions:

1. In a bowl, mix flour and salt. Cut in butter and cream cheese until dough forms. Divide into two discs, wrap, and chill for 1 hour.
2. Roll out each disc into a thin circle. Spread with jam and sprinkle with nuts and cinnamon sugar.
3. Cut into wedges (like a pizza) and roll each wedge from the wide end to the tip.
4. Place on a baking sheet and chill for 20 minutes.
5. Bake at 375°F (190°C) for 20-25 minutes until golden.

Moroccan Sfenj (Fried Doughnuts)

Origin: North Africa
Ingredients:

• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 tbsp dry yeast
• 1 1/4 cups warm water
• Vegetable oil for frying
• Sugar or honey for topping

Instructions:

1. In a large bowl, mix flour, sugar, salt, and yeast. Gradually add warm water and knead until smooth and elastic. Cover and let rise for 1-2 hours.
2. Heat oil in a deep fryer or pot to 350°F (175°C).
3. Wet your hands, take a small piece of dough, and stretch it into a ring shape.
4. Fry until golden brown on both sides. Drain on paper towels.
5. Serve hot, dusted with sugar or drizzled with honey.

Italian Pollo Fritto (Fried Chicken)

Origin: Italian Jewish communities
Ingredients:

• 1 whole chicken, cut into pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying

Instructions:

1. Marinate chicken pieces in buttermilk for at least 2 hours or overnight.
2. Mix flour, garlic powder, paprika, salt, and pepper in a shallow dish.
3. Coat chicken in the flour mixture, shaking off excess.
4. Heat oil to 350°F (175°C) and fry chicken until golden and cooked through, about 12-15 minutes per piece.
5. Serve hot with lemon wedges.

Sephardic Bimuelos (Sweet Fritters)

Origin: Sephardic communities in Spain and Turkey
Ingredients:

• 1 cup warm water
• 1 tsp active dry yeast
• 1 tbsp sugar
• 1 cup all-purpose flour
• Vegetable oil for frying
• Honey or sugar for topping

Instructions:

1. Dissolve yeast and sugar in warm water. Let sit for 10 minutes until frothy.
2. Gradually add flour, mixing until smooth. Cover and let rise for 1-2 hours.
3. Heat oil in a frying pan. Drop spoonfuls of batter into the oil and fry until golden.
4. Drain and serve drizzled with honey or dusted with sugar.

Israeli Levivot (Vegetable Latkes)

Origin: Israel
Ingredients:

• 2 large zucchini, grated
• 2 carrots, grated
• 1 potato, grated
• 1 onion, grated
• 2 eggs
• 1/4 cup flour or matzo meal
• 1 tsp salt
• 1/2 tsp pepper
• Vegetable oil for frying

Instructions:

1. Squeeze out excess liquid from grated vegetables using a kitchen towel.
2. Mix vegetables, eggs, flour, salt, and pepper in a bowl.
3. Heat oil in a skillet. Drop spoonfuls of the mixture and flatten slightly.
4. Fry until golden on both sides. Drain on paper towels.
5. Serve with sour cream or yogurt.

Yemenite Kubaneh (Pull-Apart Bread)

Origin: Yemen
Ingredients:

• 4 cups bread flour
• 1 tbsp sugar
• 1 tsp salt
• 2 1/4 tsp dry yeast
• 1 1/4 cups warm water
• 1/4 cup vegetable oil
• 

Instructions:

1. Combine flour, sugar, salt, and yeast. Gradually add warm water and oil. Knead until smooth.
2. Let the dough rise for 1-2 hours until doubled.
3. Divide the dough into balls and place in a greased round pan.
4. Bake at 350°F (175°C) for 30-40 minutes, until golden.
5. Serve warm, often with dips or spreads.

Iraqi Sambusak (Savory Pastries)

Origin: Iraqi Jewish communities
Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 cup spiced ground beef or mashed chickpea filling
• 

Instructions:

1. Mix flour, salt, oil, and water to form a dough. Let rest for 30 minutes.
2. Roll out the dough and cut into small circles.
3. Place a spoonful of filling in the center, fold, and seal edges.
4. Fry in hot oil or bake at 375°F (190°C) until golden.
5. Serve warm.

Indian Malida (Sweet Crumb Dessert)

Origin: Indian Jewish communities (Bene Israel)
Ingredients:

• 1 cup semolina
• 1/4 cup butter
• 1/2 cup sugar
• 1/4 cup shredded coconut
• 1/4 cup chopped nuts (almonds or pistachios)
• 1/2 tsp cardamom powder
• 

Instructions:

1. Heat butter in a pan. Toast semolina until golden and aromatic.
2. Add sugar, coconut, nuts, and cardamom. Mix well.
3. Serve warm or at room temperature.