The “Festival of DEDICATION & LIGHTS (in Hebrew: CHANUKAH/HANUKKAH)” is upon us…

 

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Chanukah/Hanukkah 2018

will begin in the evening of:

Sunday, 2 December

and ends in the evening of:

Monday, 10 December


 

via FEAST OF DEDICATION & LIGHTS (in Hebrew: CHANUKAH/HANUKKAH)…

Also, via:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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SHALOM!

There are so many themes that can be seen through CHANUKAH/HANUKKAH.

Click on the above links for more information…

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Celebrate:

  • Victory in YAH
  • The Miracle of OIL
  • YAHUSHUA HA MASHIACH’S Conception in HIS earthly mother’s womb
  • The True LIGHT of the world coming onto the earth physically
  • Dedication of YAH’S Holy Temple

 

 

Video: Six13 – Chanukah (“Shake It off”)

 

 

 

 

 

 

The MIRACLE OF OIL

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is celebrated by eating oil foods, such as:

  • sufganiyot (jelly-filled doughnuts)

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and

  • latkes(potato pancakes)

are especially popular, as are dairy foods.

Latkes on a white plate with sour cream.
Latkes with cream

– Latkes can be served with applesauce or sour cream, or both. Some folks top their latkes with smoked salmon or caviar. Often non-dairy sour cream is used to avoid mixing dairy and meat at a kosher meal. Try serving latkes with Greek yogurt for a healthier alternative.

 

 

 

LATKE Facts

– Latkes are traditionally cooked on Hanukkah, along with other fried foods, to commemorate the miracle of the menorah oil in the Jewish Temple (see my Hanukkah page for more details).

– Latkes are made from shredded potatoes, eggs, onions and salt. Matzo meal, flour or breadcrumbs are often added to help bind the ingredients together. Herbs and spices are sometimes added for flavor.

– Sephardic Jews traditionally fry their latkes in olive oil because Hanukkah occurs at the end of the olive-pressing season. Olive oil was treasured in Biblical times, so using it to fry latkes gives the dish a deeper significance. Ashkenazi Jews in Eastern Europe and immigrants to America typically fried their latkes in schmaltz, or rendered poultry fat, until more healthy oil alternatives were introduced. Some cooks still splurge and use schmaltz because it tastes so darned delectable.

 

– Chremslach (singular: chremsel) is the Yiddish word for a fried pancake. Potato chremslach are often mistaken for latkes. They are similar to latkes, with one major difference. Instead of shredding the potatoes, as we do with latkes, the potatoes are mashed and made into a thick batter before frying.  Chremslach often appear on deli menus as “potato pancakes.” Latkes are thinner and more crispy due to the shredded texture of the potatoes. Chremslach are thicker and fluffier.

– Latkes are traditionally made from potatoes because they were plentiful and easy to obtain for Eastern European Jewish cooks. However, there is no law that says latkes have to be made from potatoes. They can also be made using shredded vegetablessweet potatoes, or even cheese.
See the full post:https://toriavey.com/how-to/how-to-make-crispy-latkes/#uLbETT9DlWsBtTcv.99

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