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Hanukkah Menu

I'm delighted to share my Hanukkah menu with you. May these recipes bring warmth and light to your Festival of Lights celebration!

Hanukkah Menu — Menu

RuhamasFood

Baked Cauliflower Latkes

These baked cauliflower latkes are a must-have for your holiday table—easy to prepare with a flavorful blend of cauliflower, cheese, and herbs, then baked until golden and crispy. Serve with Greek yogurt for dipping.

Baked Cauliflower Latkes

Ingredients

  • •For the latkes-
  • •2 small cauliflowers, cut to florets
  • •1 teaspoon of salt, for boiling water
  • •6-7 cups of water, to cover cauliflower
  • •1 cottage cheese (5 oz / 140 grams)
  • •2 cups of shredded mozzarella cheese
  • •Handful of chopped parsley
  • •1 tablespoon of chopped dill
  • •1 scallion, sliced
  • •1/4 cup of olive oil
  • •2 eggs
  • •1 teaspoon of salt
  • •1/2 teaspoon of black pepper
  • •1 teaspoon of garlic powder
  • •1 teaspoon of Dijon mustard
  • •3 tablespoons of all-purpose flour
  • •1 teaspoon of baking powder
  • •For the topping-
  • •Sesame seeds
  • •Olive oil spray

Instructions

  1. 1.In a large pot, add cauliflower florets, salt, and water to cover. Bring to a boil over medium heat and cook for 15-20 minutes, until cauliflower begins to soften.
  2. 2.Drain the cauliflower and transfer to a bowl. Using a potato masher, roughly mash until still slightly chunky.
  3. 3.Add cottage cheese, mozzarella, parsley, dill, scallion, olive oil, eggs, salt, pepper, garlic powder, Dijon mustard, flour, and baking powder. Mix until well combined.
  4. 4.Preheat oven to 420F/220C. Line a baking sheet with parchment paper. Spray an ice cream scoop with olive oil spray.
  5. 5.Scoop portions of the mixture and place on the prepared baking sheet. Using a tablespoon, gently flatten each latke.
  6. 6.Sprinkle sesame seeds over the tops and spray lightly with olive oil.
  7. 7.Bake for 20 minutes. Switch to convection broil at 450F for 7-8 minutes, until the tops are golden brown.
  8. 8.Transfer latkes to a serving plate, garnish with fresh parsley leaves, and serve with Greek yogurt for dipping.

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RuhamasFood

Sweet Levivot - Sweet Latke

Fluffy, warm latkes without deep frying—these sweet Levivot are a Hanukkah favorite, dusted with powdered sugar and served with jam for a delightful treat.

Sweet Levivot - Sweet Latke

Ingredients

  • •For the pancakes-
  • •1 package of sour cream (8 oz, 227 grams)
  • •1 egg
  • •2 tablespoons of light brown sugar
  • •1 teaspoon of vanilla extract
  • •1/4 cup of milk
  • •1 cup of all purpose flour
  • •1 teaspoon of baking powder
  • •Pinch of salt
  • •For frying-
  • •3 tablespoons of olive oil
  • •30 grams of butter
  • •For serving-
  • •Powdered sugar, for dusting
  • •Favorite jam, for serving

Instructions

  1. 1.Put all the ingredients in a bowl and mix well.
  2. 2.On a medium heat skillet, heat olive oil and butter until butter melts.
  3. 3.Using a cookie scoop, scoop from the mixture to the pan.
  4. 4.Fry 4 Levivot at a time, until bubbles form on top.
  5. 5.Flip and fry until golden brown.
  6. 6.Transfer to a plate and dust with powdered sugar.
  7. 7.Serve with jam.

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RuhamasFood

Aruk - Iraqi Latkes

If you grew up in a Jewish Iraqi house, you probably had Aruk every Friday or Saturday morning. The secret to a good Aruk, according to my mom, is to use lots of fresh herbs and green onions! It will be perfect for your dinner table, served with fresh vegetables, drizzle of tahini and Amba!

Aruk - Iraqi Latkes

Ingredients

  • •15 small golden potatoes, peeled
  • •5 scallions/green onions, chopped including the green part.
  • •Handful of chopped parsley
  • •Handful of chopped dill
  • •1 teaspoon of salt
  • •1/2 teaspoon of black pepper
  • •1/2 teaspoon of turmeric
  • •1/2 teaspoon of paprika
  • •1/2 teaspoon of garlic powder
  • •1 teaspoon of Baharat
  • •2 eggs
  • •2 tablespoons of all purpose flour
  • •For frying- Any kind of frying oil you prefer.

Instructions

  1. 1.In a large pot put the peeled potatoes with salt and cover with water.
  2. 2.On medium heat boil the potatoes for about 25 minutes until they start to soften.
  3. 3.Put the drained potatoes in a bowl.
  4. 4.Using a potato masher, roughly mash the potatoes so it’s still chunky.
  5. 5.Add the rest of the ingredients and mix it all well.
  6. 6.On a skillet pan pour your preferred frying oil to a 1/4 inch depth.
  7. 7.Heat the oil over medium-high heat.
  8. 8.Using a tablespoon, make patties from the mixture and fry them on the pan for 2-3 minutes from each side until they are golden.
  9. 9.Place the Aruk patties in a nice plate with fresh vegetables.

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RuhamasFood

Sfinge - Moroccan Hanukkah Doughnuts

These simple yet delicious Moroccan Jewish doughnuts are a Hanukkah tradition, featuring sticky dough rings fried until golden and rolled in sugar for a perfect holiday treat.

Sfinge - Moroccan Hanukkah Doughnuts

Ingredients

  • •1 package of all purpose flour (907g)
  • •2 tablespoons of dry yeast
  • •1/3 cup of light brown sugar
  • •1 teaspoon of salt
  • •4 cups of lukewarm water (920 grams)
  • •A bowl with water to wet your hands
  • •1 cup of light brown sugar (for coating)

Instructions

  1. 1.In a stand mixer fitted with a dough hook, add the flour, dry yeast, sugar, and salt.
  2. 2.Blend the ingredients using low speed for 1 minute.
  3. 3.Add the water and mix for 3 minutes on medium-low speed until the dough is unified. The dough will be sticky - It's ok.
  4. 4.With greased hands, knead the dough on a lightly greased surface.
  5. 5.Place the dough in a greased bowl and cover with a plastic wrap. Place it in warm spot for the dough to rise. Let it double in size for about an hour.
  6. 6.With greased hands, punch the dough to deflate it. Knead it a bit then cover and let it rise again for 30 minutes.
  7. 7.In a heavy-bottomed large pot, heat about 2-inch-high vegetable oil over medium heat until it reaches 338°F / 170C on a thermometer.
  8. 8.Wet your hands with water from a bowl. Take a piece of dough the size of a tennis ball. Roll it to a ball, use your fingers to make a hole in the dough and gently stretch it into a ring.
  9. 9.Gently put it in the oil and fry it from both sides until golden. Repeat with the remaining dough.
  10. 10.When the Sfinge are ready roll it in the sugar before it cools off.
  11. 11.Arrange the Sfinge on a nice serving plate.

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RuhamasFood

Juicy Beef Arayes

Crispy pita stuffed with juicy, spiced ground beef, grilled to perfection and served with tahini, sumac onions, and Amba sauce. A flavorful Israeli-Mediterranean street food favorite that's easy to make on the stovetop or BBQ.

Juicy Beef Arayes

Ingredients

  • •Beef mixture ingredients-
  • •3 pounds of ground beef 80/20
  • •Handful of chopped parsley
  • •Handful of chopped cilantro
  • •1 shallot, finely chopped
  • •1.5 teaspoons of salt
  • •1 teaspoon of ground pepper
  • •1 teaspoon of paprika
  • •1 teaspoon of sumac
  • •1 teaspoon of cumin
  • •1 teaspoon of Ras el Hanut
  • •3 minced garlic cloves
  • •5 tablespoons of olive oil
  • •For the pan-
  • •8 pita breads, cut to halves
  • •5 tablespoons of olive oil
  • •Olive oil spray
  • •Garnish-
  • •tahini dressing
  • •sumac onions
  • •chopped parsley
  • •Amba sauce

Instructions

  1. 1.In a large bowl combine all the beef mixture ingredients. Knead the beef mixture for at least 5 minutes with wet hands.
  2. 2.Open up each pita half and stuff it with a handful of the ground beef mixture.
  3. 3.On the stove on medium heat, pour 5 tablespoons of olive oil into a grilling pan.
  4. 4.Fry each stuffed pita face down for 4 minutes until it gets a nice brown color.
  5. 5.Then flip it that the pitas will be faced up.
  6. 6.Spray olive oil on top of the pitas.
  7. 7.Transfer to a preheated oven on 420F for 20 more minutes.
  8. 8.Serve it hot on a nice plate topped with tahini dressing, sumac onions, chopped parsley, and Amba sauce.

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RuhamasFood

Zucchini Pashtida (Zucchini Casserole)

This dairy-free zucchini casserole is perfect for weeknight dinner and can be served with rice and salad! It's so simple to prepare, with a deliciously tender texture from fresh zucchinis and a golden, seeded crust.

Zucchini Pashtida (Zucchini Casserole)

Ingredients

  • •For the batter-
  • •4 fresh zucchinis, shredded
  • •1 sweet onion, shredded
  • •2 eggs
  • •1 teaspoon of salt
  • •1/4 teaspoon of black pepper
  • •1 teaspoon of garlic powder
  • •1 teaspoon of dried dill
  • •1/3 cup of olive oil
  • •1.5 cups of all purpose flour
  • •1 teaspoon of baking powder
  • •1/4 cup of water
  • •For the topping-
  • •1 tablespoon of sesame seeds
  • •1 tablespoon of nigella seeds
  • •For the pan-
  • •1 tablespoon of olive oil
  • •1 tablespoon of bread crumbs

Instructions

  1. 1.Preheat the oven to 400F.
  2. 2.In a bowl, place the shredded zucchinis and onion.
  3. 3.Add the seasoning, eggs, and oil.
  4. 4.Mix it together and add the flour, baking powder, and water. Mix it all together.
  5. 5.On the bottom of a ceramic pan, drizzle olive oil and spread it evenly with your hands. Sprinkle bread crumbs on the oil.
  6. 6.Pour the zucchini mixture and spread it evenly.
  7. 7.Sprinkle on top sesame and nigella seeds.
  8. 8.Bake it in a preheated oven on 400F for 40 minutes.

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RuhamasFood

Cabbage and Pomegranate Salad

This crunchy green cabbage salad with cucumbers, herbs, and sweet pomegranate is everything you want for the holidays (or any day)!

Cabbage and Pomegranate Salad

Ingredients

  • •For the salad-
  • •1 small green cabbage, cut to half and then to thin slices
  • •3 Persian cucumbers, finely chopped
  • •Handful of chives, finely chopped
  • •Handful of fresh basil, roughly chopped
  • •1 cup of pomegranate seeds
  • •For the seasoning-
  • •1 teaspoon of salt
  • •1 teaspoon of ground black pepper
  • •Juice from 1 lemon
  • •1 tablespoon of white vinegar
  • •4 tablespoons of extra virgin olive oil
  • •1 minced garlic clove
  • •For the garnish-
  • •1 tablespoon of fresh pomegranate seeds

Instructions

  1. 1.In a large salad bowl combine the cabbage, cucumbers, chives, basil, and pomegranate seeds.
  2. 2.In a small bowl whisk together the salt, pepper, lemon juice, white vinegar, olive oil, and minced garlic until emulsified.
  3. 3.Pour the seasoning over the salad and massage gently with your hands until everything is evenly coated.
  4. 4.Finish with the garnish of pomegranate seeds before serving.

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