Hanukkah is a Jewish festival lasting eight days, celebrated to commemorate the rededication of the Second Temple in Jerusalem with delicious and traditional Jewish foods that have been passed down from generation to generation. Here are some traditional Jewish recipes perfect for a Hanukkah dinner, including braised brisket, potato latkes, and rugelach. The brisket is seasoned with salt and black pepper and braised in a mixture of beef broth and red wine for several hours until tender. The latkes are made with grated potatoes, onion, flour, eggs, baking powder, and seasonings, fried until crispy. The rugelach is a sweet pastry filled with raspberry jam, cinnamon, and walnuts.
Host a Festive Hanukkah Dinner with These Traditional Jewish Recipes
Introduction
Hanukkah is a Jewish festival celebrated by Jews all around the world to commemorate the rededication of the Second Temple in Jerusalem. The festival lasts for eight days and nights, and it is customary to light candles on a menorah each night of the festival. Hanukkah is also marked with delicious and traditional Jewish foods that have been passed down from generation to generation. If you’re planning on hosting a festive Hanukkah dinner with your family and friends, here are some traditional Jewish recipes you should consider:
Main Course: Braised Brisket
Ingredients:
– 1 (5 to 6 pound) first cut beef brisket
– 2 tablespoons olive oil
– 8 garlic cloves, peeled
– 2 onions, sliced
– 2 tablespoons tomato paste
– 2 cups beef broth
– 1/2 cup red wine
– 1 teaspoon dried thyme
– 2 bay leaves
– Salt and black pepper
Instructions:
1. Preheat your oven to 325 degrees F.
2. Season brisket with salt and black pepper on both sides.
3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
4. Add the brisket to the pot and cook until browned on both sides, about 8-10 minutes per side.
5. Remove brisket from the pot and set aside.
6. Add the garlic and onions to the pot and cook until softened and golden brown.
7. Add the tomato paste and cook for 1-2 minutes, stirring constantly.
8. Pour in the beef broth and red wine, and stir to combine.
9. Add the thyme and bay leaves to the pot, and stir to combine.
10. Add the brisket back to the pot, and cover the pot with a tight-fitting lid.
11. Place in the preheated oven and cook for 3-4 hours, or until the brisket is tender and cooked through.
12. Once done, remove the brisket from the pot and let it rest for 10-15 minutes before slicing and serving.
Side Dish: Potato Latkes
Ingredients:
– 2 pounds potatoes, peeled
– 1 large onion, peeled
– 2 eggs, beaten
– 1/4 cup all-purpose flour
– 1 teaspoon baking powder
– Salt and black pepper
– Canola oil
Instructions:
1. Grate the potatoes and onion using the grater attachment on your food processor or by hand.
2. Using a clean kitchen towel, squeeze out as much moisture from the potato and onion mixture as possible.
3. In a large bowl, mix together the potato and onion mixture, eggs, flour, baking powder, salt, and black pepper.
4. Heat a large skillet over medium-high heat and coat the bottom of the skillet with a layer of canola oil.
5. Using a tablespoon, scoop the potato mixture and form it into a patty, then carefully place it in the hot oil.
6. Cook the latkes for 2-3 minutes on each side or until golden brown and crispy.
7. Once done, remove the latkes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
8. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
9. Serve hot with traditional toppings such as applesauce or sour cream.
Dessert: Rugelach
Ingredients:
– 1 cup unsalted butter, at room temperature
– 8 ounces cream cheese, at room temperature
– 1/4 cup sugar
– 1/4 teaspoon salt
– 2 cups all-purpose flour
– 1/2 cup raspberry jam
– 1/2 cup chopped walnuts
– 2 teaspoons ground cinnamon
Instructions:
1. In a large bowl, beat together the butter and cream cheese until smooth and creamy.
2. Add in the sugar and salt, and mix to combine.
3. Add the flour to the bowl and mix until just combined, being careful not to overmix.
4. Divide the dough into 4 equal pieces and shape each piece into a disk.
5. Flatten each disk slightly, then wrap in plastic wrap and refrigerate for at least 1 hour or until firm.
6. Preheat your oven to 350 degrees F, and line a baking sheet with parchment paper.
7. In a small bowl, combine the chopped walnuts and cinnamon.
8. Remove one disk of dough from the refrigerator and roll it out into a circle on a floured surface.
9. Spread 2 tablespoons of raspberry jam over the circle of dough, leaving a 1/2-inch border around the edge.
10. Sprinkle the cinnamon and walnut mixture over the jam.
11. Using a pizza cutter or knife, cut the dough into 12 equal triangles.
12. Starting at the widest end, roll up each triangle of dough into a crescent shape.
13. Place the rugelach on the prepared baking sheet and repeat with the remaining disks of dough.
14. Bake the rugelach in the preheated oven for 20-25 minutes or until lightly golden brown.
15. Once done, remove the rugelach from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Conclusion
These traditional Jewish recipes are perfect for your Hanukkah dinner, and they are sure to delight your family and friends. From the savory braised brisket to the crispy potato latkes and sweet rugelach, these dishes are easy to make and are filled with warmth and flavor. Let’s celebrate this wonderful festival of lights by enjoying delicious food and time with our loved ones. Happy Hanukkah!