As we celebrated Hanukkah, which manifests for many the happiest and most delighted Jewish Holiday, we introduced a few element of this holiday. We can’t talk about Hanukkah without mentioning it special delicacy the soof•ga•ni•ya.
A sufganiyah (plural, is a round, thick jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, filled with jelly or custard, and then topped with powdered sugar. At Hanukkah, Jewish people observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil. The name soof•ga•ni•ya comes from the word ‘sefog’ which means ‘sponge.’ If you hold one in your hand you’ll have a physical demonstration that well justifies this name – it is heavily saturated with oil.
The second favorite dish associated with Hanukkah is called le•vi•va (plural, le•vi•vot), or in its better known Yiddish name, latke and latkes. The le•vi•vot are potato pancakes that are shallow-fried pancakes of grated or ground potato, flour and egg, that may be flavored with grated onion or garlic and seasoning. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that miraculously kept burning in the temple in Jerusalem for eight days although its quantity was expected to have last for only one day. As you can expect, this dish is also heavily saturated with oil.
If you are wondering how healthy is the custom of eating these Hanukkah delights, then allow me to change the subject, please…