Delicious Jewish Food to Make this Week

For those of you celebrating, what have you been cooking and/or buying for Chanukah? I asked around for different recipes and ideas and was blown away by the answers. I almost fainted when I heard about some of these mouth-watering dishes you guys are casually whipping up. Here's some of what I've collected from you so far:

Tuscan Jewish Fried Chicken

Bimuelos with Honey-orange drizzle

Shwarma with pita

Potato kugel

Sfinj (Moroccan Donuts)

Akara (fish fritters) with tamarind sauce 

Pholourie (fried, spiced dough balls)

Tunisian Yo-Yo

Maybe - just maybe! - I'll get the courage to try out a couple of those ideas when the kids are being watched by someone else. Because I will certainly need to focus. Any cooking I do nowadays, I like to keep extremely basic. Three, four,  or five ingredients. If you're with me on this, scroll to the bottom for a few quick and fun recipes that don't involve splashing oil and flour-y hands. For those of you indeed filling up pots with oil this week, I very much wish I was eating at your house!

Roasted Eggplant with Tahini
Eggplant
Salt for sprinkling
Olive oil
Tahini
Pita/challah (optional for spreading the eggplant on. highly recommended)

Cut eggplant in half and score each half (pictured below) in a crisscross manner, as deep as possible without cutting the skin. Sprinkle with salt and put aside for 30 minutes. Preheat the oven at some point to 400 degrees. After 30 minutes, squeeze the sides of the eggplant to extract the salty juice and then pat dry. Brush with olive oil and lay down flat on a baking sheet drizzled with a bit of olive oil. Cook for an hour (or for about half hour for baby eggplants) or until the eggplant skin has wrinkled and the flesh is browned. I often don't get that perfect brown I want... but it's okay. Because the next step is to smother it with tahini. Serve with warm pita or challah. 

Israeli salad
Several plum tomatoes
Several baby cucumbers (or one long one)
Parsley
Olive oil, juice from fresh lemon, and salt and pepper for dressing

Dice vegetables as small as possible. Very difficult to get them as small as my grandmother could, but we can try. Add olive oil, lemon juice, salt and pepper to taste. There is no measuring! Just tasting and refining!

Raw fennel with Harissa
Harissa - 1 tsp (I like the Mina brand, mild. can't handle it too spicy!)
Olive oil - 3 tbsp
1 Lemon
1 Fennel 

Cut and wash* fennel. Mix with the harissa, olive oil, and lemon and marinate in the fridge for up to four hours. Multiply recipe accordingly for more fennel of course. If you need the marinade a little less intense (like me!) than use two fennel with half a lemon, 1 tsp harissa, and 3 tbsp olive oil. Thank you to my good friend for this recipe! For the originial one... not my Americanized, less spicy version.... 

*kosher wash resource

 - Love and good food to all -