Cheese Pancakes

Photo: Sarah Melamed of Food Bridge

Traditional potato latkes are a product of the Eastern European potato filled diet that Ashkenazi Jewry adopted.  But I never thought about the fact that the original macabees weren't eating potatoes.  According to Tastes of The World, "the Maccabees may have eaten a patty made of cheese and egg which was then fried in olive oil."

 Sarah Melamed of Food Bridge has a pancake recipe using cottage cheese, or you can use the recipe below for delicious dairy pancakes.  If you can't find "gvina levana" creamy white cheese, I suggest substituting regular cream cheese, yogurt, or a mix of the two.

Dulce de Leche

from www.nrg.co.il

To celebrate the heroic deed of Yehudit, who intoxicated the general of the opposing army with cheese and wine before slicing off his head, dairy products are often eaten on Chanukah.  What better way is there to enjoy dairy than caramelized?  My dad's family spent a couple generations in Argentina, so our family was eating "Dulce de Leche" before Ben and Jerry put it in ice cream.  It is also a popular sufgania (donut) filling here in Israel.  In Hebrew it is called "ribat chalav," literally milk jam.

Here in Israel I buy it in a jar on the shelf with peanut butter and jam (though the two are not commonly eaten together.)  It is sold in original, chocolate, vanilla. creme, and coffee flavors.  But my family in the United States makes it from a can.  And it's EASY!

Israeli Treats: Crembo, Sufganiot, and lots of chocolate

Think you have a hard time staying away from some office Christmas cookies?  The Israeli junk food season begins in October!  In Israel "the holidays" generally refers to the "High Holidays" (Rosh Hashana, Yom Kippur, Sukkot, and Simchat Torah).  As soon as they are over around the end of October, the Chanuka goodies go on the shelf.

While the fall holidays come with their fair share of non-stop feasting, winter is full of sweets.  Unlike most mass produced candies which are available year round, these Israeli treats have a season. As the autumn pomegranates, dates, peaches, and plums go out of season, oranges, persimmons, and jelly donuts come in!

Latkes

A little late, but still relevant... and delicious.

I know I insulted this classic fried food when I posted on the first night of Chanukah; however, I was roused to say more after reading Phyllis/Ima on the Bima's post: Sour Cream vs Applesauce: A Chanukah Debate.  I have trouble keeping my distance from any good debate, especially one including food and religion!

First I'll say, you don't really need a latke recipe, per se.  You can take any starchy vegetable, grate it, season it, mix it with egg, and fry mounds of it in oil.  White potatoes and onion are traditional, and usually the cheapest, but I like sweet potato or zucchini pancakes as well.

Image source: theawl.com 

Latkes are usually eaten with sour cream or apple sauce and the "debate" asks which is the better choice.  I'm not sure my mother ever purchased sour cream.  We did occasionally top baked potatoes with plain low fat yogurt and chives, but no sour cream.  We never even bought apple sauce with sugar added.  I won't deny that sour cream is delicious, but if you can enjoy your fried food without added saturated fat, I would think that's the way to go.  "Ima"s argument about the health benefits of sour cream sounds like a rationalization to me.  There are far better ways to get 2% of your daily value of calcium and a little protein.  How about making latkes with broccoli, sweet potato, and eggs?  (Ok, I admit, that would be delicious with sour cream on top.)

But her point about eating dairy on Chanukah is worth mentioning.  One reason we eat dairy is to remember Judith/Yehudit:
During an Assyrian siege of her village (as part of the war that is remembered through the Chanukah celebration), she charmed her way into the enemy camp with a basket of cheese and wine. The enemy general, Holofernes, ate of the cheese and drank of the wine until he was unable to stay awake. The sweet lass Judith then took his sword and beheaded the muddled man. She brought his head back to her people in a basket and saved her town. (Source: http://imabima.blogspot.com/)

Not only did Yehudit sneak into the general's camp once, but a series of times.  She showed great bravery and strength of character in the face of the enemy as well as her own neighbors.  Can you imagine what they must have been whispering behind her back as she entered the general's tent night after night?  Yet, she set aside her pride to save her city.  When the Assyrians awoke to see their general's head impaled on the city's gate, they retreated.  It is in honor of Yehidit, Chana (who's seven sons were killed before her eyes as she refused to worship idols) and other brave Jewish women of the time, that women get a special privilege on Chanukah.  It is a tradition that for half an hour after lighting Chanukah candles, women do not work.  It is a special little holiday just for Jewish women.

So next year, get all your cooking done early, then spend the half hour after lighting candles simply enjoying the light of the menorah/hanukiah  and your family!

The Miracle of the Oil

Tonight, Jews across the world will light their menorahs/hanukiot to celebrate the festival of lights - Chanukah/Hanukkah.  The holiday of Chanukah commemorates the rededication of the Holy Temple in Jerusalem after it was defiled by the Syrian-Greeks.   Besides lighting 9-branched menorahs, we partake in fried foods, specifically potato pancakes called latkes or levivot, and jelly donuts called sufganiot.  In this way our arteries and waist bands will remember that when the High Priest in the temple lit the 7-branched menorah with the only kosher oil that could be found - enough for only one night - a great miracle occurred and the oil lasted long enough for fresh olive oil to be processed... eight nights.  I've reviewed the laws of Chanukah, where it discusses when we light the menorah and what materials are appropriate of lighting (like olive oil and cotton wicks.)  However, I didn't see any mention of consuming enough fat during eight days to last us eight months.

Now, I like to think of myself as an optimist, but when it comes to the environment and junk food, I'm a real kill joy.  Thinking of having a balloon releasing event?  Don't forget about the sea turtles and other wildlife chocking on your balloons when they deflate and fall.  And a holiday is no excuse to bombard my kids with candy to rot their teeth.  So in the interest of our bodies, I'd like to share a few ways to showcase oil without the mess and detrimental health effects of deep fried food.  If you do want to enjoy the traditional Chanukah foods, I recommend getting frozen latkes that you put in the oven so the frying doesn't smell up your home for a week.  Enjoy them with natural (no sugar added) apple sauce by the glow of the candles.  For sufganiot, go to a bakery and buy no more than 1 donut per person for the week.  Enjoy!

Baked "Celery Root" (Celeric) Sweet Potato Pancakes

1. Peel and grate celery root(s) and sweet potatoes, then drain liquid.
2. Mix with egg(s), seasonings, and a little olive oil.  You could also add fresh parsley, green onions, etc.
3. Brush baking sheet or pan generously with oil.
4. Plop mounds of the mixture on the baking sheet. (If it is too loose add flour.)
5. Bake until they take on color.

Israeli Salad

No joke.  Why not let salad be the base for our oil?  Israeli salad is based on chopped cucumbers and tomatoes, generally lightly dressed with olive oil, lemon juice, salt and pepper.  You could also add chopped parsley, green or red onions, bell pepper, and other seasonings, like za'atar.

 "Sparslic"
This is a dip I used to enjoy at Chabad House of Pittsburgh.  A good garlic press is very helpful.  Press or smash and finely chop raw garlic.  Add fresh or dried chopped parsley, good olive oil and salt.  This is better if you do it ahead of time and let it sit a bit.  Then enjoy with good bread.

Za'atar and Olive Oil 
In Israel different spice shops and companies have their own mixes for za'atar. If you live outside Israel, you may be able to find it from one of the three or so Israeli spice companies that export.  Look near kosher or Middle Eastern foods.  You can make it yourself, I think the following ingredient ratios are for a Lebanese style za'atar  I think the Israeli version has more marjoram, less sumac, some dill, and olive oil.
1/4 cup sumac
2 tablespoons thyme
1 tablespoon sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon salt
You may roast or crush the sesame seeds.  I guess that's a personal preference.   Mix za'atar mix with good extra virgin olive oil and enjoy with bread.  I also like the make a valley in a mound of hummus to hold my olive oil and za'atar, which I then eat with fresh pita.

Pita Chips

I don't believe the previous paragraph was my first mention of "fresh pita" on this blog.  Since moving to Israel we've become pita snobs.  Once it's approaching 48 hours old, it's just not the same.  By day three, if it's still in our bread box I make pita chips.  Preferably whole wheat pita chips.

1. Cut each pita into 6 pieces like a pie and split the two layers of the "pocket" with a knife or your fingers.
2. Brush or spray both sides with olive oil and spread on a baking sheet.
3. Leave plain or sprinkle with salt, garlic powder, or my favorite, za'atar!
4. Toast on high for about 5 minutes.  Don't walk away.  Pull them out when a couple start to brown.

Happy Chanukah!

This post is featured in Real Food Digest | Real Food Holidays – Hanukkah.