Special foods are at the heart of every Jewish holiday, and Hanukkah is no exception. During the darkest month of the year, enjoying rich, deep-fried treats feels like the perfect antidote to winter and a joyful way to honour the Festival of Lights.

 

Whether your table features sufganiyot or sfinge, latkes or bimuelos, one thing is universal during Hanukkah: oil reigns supreme. Thanks to the rich diversity of Jewish communities in Israel and across the diaspora, there is no shortage of delicious traditions to explore.

 

Below are some of the Jewish Federation of Ottawa employees’ favourite Hanukkah foods, reflecting this remarkable variety. With representation from Israel, the United States, Russia, Morocco, and more, you may discover inspiration for your own holiday meals or learn something new about how different communities celebrate Hanukkah.

 

Communications and Social Media Specialist Ethan Rode’s family enjoys potato kugel during Hanukkah. The recipe, passed down through the generations from his Aunt Lillian, has been a crowd favourite for several decades.

 

“While I never got to meet my Aunt Lil, her potato kugel is synonymous with Hanukkah in my family,” he said. “While very simple compared to other kugels, it fills that greasy, potato-y void similar to latkes without the stress of deep frying.”

 

1 tbsp vegetable oil

6 medium baking potatoes

3 eggs

1 tbsp salt

White pepper

¼ cup vegetable oil 

 

1. Preheat oven to 425 degrees Fahrenheit.

2. Grease an oven-proof 9 x 9 x 2-inch dish with oil.

3. Peel and quarter the potatoes. Set aside in bowl of cold water to prevent discolouration.

4. Whisk eggs in a large bowl.

5. Grate potatoes coarsely, then add eggs and season to taste.

6. Immediately (and cautiously) add hot vegetable oil to prevent potatoes from turning grey. Oil should be hot enough that it will sizzle.

7. Place mixture in the prepared dish and smooth the top. 

8. Bake 1 hour or until crisp on the bottom and top.

 

A favourite recipe of Federation’s PJ Library Coordinator Eriel Ben-Gal’s family, keftes de prassa are a delicious addition to a Hanukkah meal. 

 

“These delicious leek patties are a cherished Hanukkah tradition from the Ladino-speaking Jews of Turkey,” said Ben-Gal. “My grandmother, Rivka, played a pivotal role in making Hanukkah special for us as we grew up. This patty recipe is one of my favourites, and it holds a special place in my heart, especially as she bravely battles Alzheimer's.”

 

Ben-Gal shares this recipe not only to honour her but also to celebrate her Sephardic heritage. 

 

“By sharing these traditions through food, we can ensure they remain alive for generations to come,” she said.

 

1 to 2 packs medium ground chicken

1 large egg

1 bunch leeks, chopped and washed thoroughly (2-3 times)

½ cup breadcrumbs (or gluten-free crumbs)

1 bunch green onions, chopped

Salt, to taste

Pepper, to taste

Oil (for frying)

 

1. In a large skillet, heat a little oil over medium heat.

2. Add the chopped leeks and green onions.

3. Sauté until soft and caramelized, about 8-10 minutes. Stir frequently to prevent burning.

4. Remove from heat and let cool.

5. In a large mixing bowl, combine the ground chicken, beaten egg, sautéed leeks and green onions, breadcrumbs, salt, and pepper.

6. Mix well until all ingredients are fully incorporated.

7. Shape the mixture into small patties, about 2-3 inches in diameter.

8. In a large skillet, heat oil over medium heat.

9. Fry the patties in batches, about 3-4 minutes on each side, or until golden brown. 

 

Young Adult and Newcomer Engagement Associate Oren Baray’s family enjoys sfinge during Hanukkah. Commonly eaten by Moroccan and other North African Jews, this doughnut is a favourite in Baray’s family. 

 

“My mom goes all out for these,” he said.

 

500g all-purpose flour (about 4 cups)

1 tbsp sugar

1 tsp salt

1 tbsp dry yeast (or 25g fresh yeast)

2 cups lukewarm water

2 tbsp oil

1 tbsp vinegar

1 tbsp Vodka

 

Oil

 

Sugar

Honey

 

1. In a large bowl, mix flour, sugar, and salt.

2. Add yeast to lukewarm water and stir gently.

3. Make a well in the centre of the flour and pour in the yeast/water mixture.

4. Add oil, Vodka, and vinegar and begin mixing with a wooden spoon.

5. Knead well for 5 to 7 minutes until you get a soft, sticky dough (the dough should be more liquid than regular dough).

 

1. Cover the bowl with a towel or plastic wrap.

2. Let the dough rise in a warm place for 1 to 1.5 hours until it doubles in size.

 

1. Oil your hands well (the dough is sticky).

2. Take a small amount of dough (about the size of a tennis ball) and shape it into a flat circle and make a hole in the centre with your finger.

3. Place on an oiled surface and let rest for 10 to 15 minutes.

 

1. Heat oil in a pot or deep pan on medium-high heat.

2. Gently place the dough into the hot oil, frying only 2 to 3 donuts at a time.

3. Fry for about 2 to 3 minutes per side until golden brown.

4. Remove the doughnuts and put on paper towels to extract excess oil.

 

Option 1: Sprinkle sugar on top while still warm.

Option 2: Dip in honey.

Serve warm.

 

• The dough should be sticky – this is normal! Don’t add too much flour.

• Oil your hands well before shaping.

• The oil must be hot enough. If the donuts don’t puff up, the oil isn’t hot enough.

• Don’t fry too many at once – the oil temperature will drop.

 

Teigan Goldsmith Hitsman, the Archivist at the Ottawa Jewish Archives, is busy at this time of year with both Christmas and Hanukkah. One of her favourite foods that she and her family enjoy at this time of year is “Hanukkah crack.”

 

A spin on “Christmas crack,” this recipe uses matzo instead of the more traditionally used Saltine cracker.

 

“My husband’s cousins are Jewish and English and celebrate both Hanukkah and Christmas in the winter,” she said. “To combine the fun of both holidays, my husband’s aunt makes Hanukkah and Christmas foods, including Hanukkah crack.” 

 

lightly salted matzo (enough to line the bottom of your dish)

1 cup unsalted butter

1 cup firmly packed dark brown sugar

1 (12 oz) bag semi-sweet chocolate chips

1 bag of skor bits

½ teaspoon sea salt flakes or kosher salt

 

1. Preheat the oven to 350°F. 

2. Line a baking tray with parchment paper and cover with the matzos. Cut up pieces if you need to fill gaps in the bottom of the pan.

3. Make the toffee: combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. Once thickened, remove from heat and immediately pour the toffee over the matzos, using a spatula to spread evenly.

4. Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the skor bits and sea salt. Refrigerate until the chocolate is firm.

5. Cut and serve!

 

If you decide you would rather have someone else prepare your food for Hanukkah, there is no shortage of businesses in the area that will help you get your holiday fix.

 

David Smith’s Creative Kosher Catering will have a large selection in the Shabbat/Hanukkah Boxes, which will be available for the entirety of Hanukkah. 

 

“They will be filled with everybody’s favourites,” Smith said, listing brisket, chicken, meatballs, kasha and bowties, knishes, latkes of all sizes, Hanukkah cookies, chocolate cake, salads, hummus, and baba ghanoush, and much more. Keep an eye on Creative Kosher’s website and social media to get your hands on these items as soon as they’re available.

 

Keepin’ it Vegan will also have special treats this season. Their sufganiyot are filled with their homemade raspberry jam or with salted caramel cream, these mouth-watering donuts are a wonderful treat. They will also have latkes with applesauce or soy sour cream, for those who wish to have something more savoury.

 

Strawberry Blonde, another vegan bakery, has sufganiyot and latkes, as well as Hanukkah-themed cookies, cake pops, cupcakes, and gingerbread house kits. The bakery is notably nut-free and gluten-free.

 

Sufganiyot can also be purchased through Healthy Food Technologies, a doughnut bakery out in Almonte.

 

For regular Hanukkah groceries, you can find items at the Loblaws in College Sqaure, the Farm Boy at Trainyards, and the Metro on Greenbank Road, just to name a few. Many Loblaws stores are also displaying holiday-specific items in pop-up kiosks around the city, including in Barrhaven, Westboro, and Kanata.