ISRAEL: HANUKKAH
In the second century BCE, when the Seleucids (Syrian-Greeks) ruled Jerusalem, Jewish customs were made illegal and Jews were forced to accept Greek culture and beliefs.
After the Maccabean Revolt, the rededication of the Holy Temple in Jerusalem required the menorah to burn day and night. They only had one day’s worth of purified oil, but that small amount lasted eight days — long enough to get more oil.
Today, Jews commemorate the miracle of the oil during Hanukkah, an eight-day festival that begins on the 25th day of the Hebrew month of Kislev, usually falling in December.
For each of eight nights, the hanukkiah (a nine-branched menorah) is lit — the ninth branch holds “the helper” candle, which is used to light the others. After sundown, another candle is added and lit as two blessings are recited or chanted: one is a blessing over the candles, and the other gives thanks for the deliverance. A third blessing, usually said during joyous occasions, is recited on the first night.
To remind others of the miracle, many display the menorah in their window. After the candle-lighting ceremony, families teach children about the celebration, play games, sing songs and give gifts. Observances usually take place at home, but some communities hold public lighting ceremonies.
Eating fried food on Hanukkah is an ancient tradition that refers to the miracle Europe often serve latkes (potato fritters), the Mediterranean region’s Sephardic Jews have sufganiyot (stuffed or filled deep-fried yeasted dough fritters, recipe follows).
Savoury versions can be stuffed with meat, chickpeas, mushrooms and lentils, but it’s the sweet ones — doughnuts filled with jam, custard, chocolate cream and even dulce de leche — that are Israeli favourites.
The first jelly doughnut recipe appeared in the 16th century. Over time, the recipe evolved into pastries such as berliners and paczki.¸ In Poland, ponchiks were Hanukkah treats. They were taken to Israel, and later renamed “sufganiyot” (“sufganiyah” is the singular), referring to the “spongy dough” referred to in the Talmud.