Celebrate Hanukkah

Hanukkah menoraDenise Phillips, author of The Jewish Mama's kitchen, gives us a sneaky peek into the traditions and cuisine of Hanukkah, the Jewish festival of lights

Festival of Dedication/Festival of Lights


This winter festival celebrates a great Jewish military victory by the Maccabbee army against the Hellenistic occupiers of the land of Israel around 150 B.C. It also celebrates a major miracle: when the Jews recaptured the sacred oil to light the candelabra for one day. Amazingly, however, the candelabra burned for eight days, until new supplies of holy oil were obtained. To commemorate the miracle of the oil, lots of fried foods such as latkes are eaten at Hanukkah. Although it is reported that the Maccabbee soldiers ate latkes on the battlefields, they were not the latkes of today, as potatoes were not available until the 16th century. They were most likely made from cheese, vegetables or fruits.

Latkes


These potato pancakes, called latkes, are most often enjoyed at Hanukkah, when the family gathers together to light the menorah candles, exchange gifts and play Hanukkah games. I like to make 'mini' pancakes, which the children love to dip into apple sauce. Latkes are not just for Hanukkah, however. They go well with most meals, including roast chicken, cold meats, fried fish and breakfasts or brunches that include fried eggs. Eat them sweet, sprinkled with caster sugar and topped with apple sauce and soured cream (milchik) or non-dairy soured cream substitute (parev).

Parev:

contains no meat or dairy products/Passover friendly/can be made in advance/can be frozen up to one month

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 10-12

  • 1kg potatoes, peeled
  • 1 small onion, peeled
  • 2 large eggs, lightly beaten
  • 3 tablespoons fine-ground matzo meal (or self-raising flour, during times other than Passover)
  • Salt
  • Freshly ground black pepper
  • About 1 litre vegetable oil

  1. Grate the potatoes and onions. Place between kitchen paper. Squeeze to remove excess water. Transfer to dry kitchen paper and squeeze again.
  2. Place the potatoes and onions in a large bowl. Stir in the eggs and matzo meal. Generously season to taste.
  3. Pour enough vegetable oil in a large, shallow frying pan to create a 1cm thick layer of oil. Heat over a medium heat.
  4. Drop spoonfuls of batter into the hot oil. Do not overcrowd the pan - pancakes may be fried in batches, if necessary. Fry until golden brown on the base (about 4 minutes).
  5. Turn the pancakes and fry until golden brown on the other sides (about 3 minutes).
  6. Transfer the pancakes to kitchen paper to absorb excess oil. Serve.

Excerpted from The Jewish Mama's Kitchen by Denise Phillips priced (MQ Publications Limited, £14.99)