Now, if you have a sweet tooth, you’ll want to meet sufganiyot. These are jelly-filled doughnuts, dusted with powdered sugar, and they are ridiculously good.
Bakeries in Israel go wild during Hanukkah, rolling out flavors like vanilla cream, chocolate, and even dulce de leche. It’s like the doughnut version of a box of chocolates—you never know what you’re gonna get until you bite in.
Why doughnuts? Once again, it’s the oil. They’re deep-fried to fluffy perfection. Pro tip: eat them while they’re warm, or you’ll be licking sticky jelly off your fingers later. Not that there’s anything wrong with that.
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Savory Surprises? You Bet.
Not everything on the Hanukkah table is fried, though. Many families serve brisket, a slow-cooked beef that’s so tender it falls apart with a fork. Think of it as the cozy sweater of holiday dishes.
Brisket is braised for hours with onions, garlic, and sometimes a splash of wine or soda (yes, Coca-Cola brisket is a thing!). It’s rich, saucy, and perfect for soaking up with crusty bread. It’s basically the Hanukkah version of a Thanksgiving turkey—everyone looks forward to the leftovers.
Some cooks also make kugel, a baked noodle or potato casserole. Noodle kugel is often sweet, with cinnamon and raisins, like a giant, warm pudding. It’s the kind of side dish that makes you skip the main course entirely.
