CHEBAKIA

Many people refrain from eating chebakia because they’re scared of all the calories. So I decided to create a light version. This way we can all enjoy Hanukkah treats and still watch our weight.

Makes 50 sticks Dough:

250 gr. flour, sifted 1 tsp. powdered sugar ¼ tsp. salt

¼ cup oil

1 tsp. vinegar

1-2 drops rose water Pinch of baking soda ½-¾ cup water

Extras:

To help roll out dough: ½ cup corn flour Oil for deep frying

For syrup:

¼ kg sugar

1 cup water Juice from 1 lemon 3 Tbsp. silan or honey

In a bowl, add the flour and then gradually add the rest of the ingredients while kneading. Knead until well mixed. Cover and set aside for 25 minutes.

Roll out the dough until it’s ½ cm. thick. Using a sharp knife, cut 1-cm.-wide strips.

Heat the oil for deep frying. Take one strip and twirl it like a corkscrew. Press down ends so that it keeps its shape (it will open a bit while frying) and drop into hot oil. Fry them for a minute or two and then remove and place on paper towels.

Put all the syrup ingredients in a pot – except for the silan – and cook for 25 minutes until syrup becomes rubbery. Add the silan and stir. Let cool a bit and then transfer to one of two jars. Add the chebakia to the jars. Sprinkle the edges that are poking up with powdered sugar.

To make the jar look a little fancier, tie a ribbon around it.