This Chanukah, treat your friends and family to an unforgettable, international culinary experience. These Israeli/Tunisian-inspired recipes from Afooda founder/blogger Huppit Bartov Miller are inventive, flavorful and delicious. They’re guaranteed to have your guests clamoring for seconds and grateful that Chanukah is eight nights long!

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Sweet Potato-Kohlrabi Latke Thinnys with Homemade Labneh and Zaa'tar
Sweet Potato Kohlrabi Latkes with Labneh
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Servings
latkes
Ingredients
For Latkes
For Labneh
Servings
latkes
Ingredients
For Latkes
For Labneh
Sweet Potato Kohlrabi Latkes with Labneh
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Instructions
For Latkes
  1. Grate sweet potato and kohlrabi.
  2. Squeeze all liquids out and place in a large bowl.
  3. Add finely chopped onion and fresh parsley.
  4. Beat two eggs and add to the mixture.
  5. Add cornstarch, buckwheat flour and dry spices (turmeric, black pepper and salt).
  6. Create thin patties and fry on both sides.
  7. Use a pancake griddle or a flat pan and fry on medium heat.
For Labneh
  1. Combine yogurt and salt and mix well.
  2. Transfer to a cheesecloth and let it drip overnight or for about 10 hours.
  3. Move to a container and store in the refrigerator until ready to serve.
Recipe Notes

Top latkes with a dollop of labneh. Sprinkle zaa’tar and chopped green onions.

(Photo by Huppit Bartov Miller)

Source
Huppit Bartov Miller
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Hoot Mookli
Tunisian fried fish with cooked tapenade
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Course Main Dish
Cuisine African
Cook Time 5-7 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine African
Cook Time 5-7 minutes
Servings
servings
Ingredients
Tunisian fried fish with cooked tapenade
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Rating: 0
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Instructions
  1. Squeeze lemon juice onto fish portions.
  2. Mix semolina, lemon zest and salt to a unified mixture.
  3. Coat the fish in semolina mixture.
  4. Fry fish portions in olive oil on both sides (use a nonstick wide skillet).
  5. Move fried fish to paper-toweled tray to drain excess oil.
  6. Mince garlic cloves.
  7. Sauté minced garlic in olive oil on low-medium heat for about a minute.
  8. Finely chop olives, cherry tomatoes and preserved lemons.
  9. Add chopped olives, capers and chopped cherry tomatoes to the pan.
  10. Cook on medium heat for 5-7 minutes.
  11. Add preserved lemon, harissa, cumin and black pepper.
  12. Cook together for a couple more minutes.
  13. Add freshly squeezed lemon juice and cook for an additional minute.
  14. Top fried fish portions with the tapenade and serve warm.
  15. Serve this dish over couscous, rice or mashed potatoes.
Recipe Notes

Find recipes for Homemade Preserved Lemons and Homemade harissa on afooda.com.

(Photo by Huppit Bartov Miller)

Source
afooda.com
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Yoo-Yoo
Yoo-Yoo cookie doughnuts
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Course Dessert
Cuisine African
Servings
Yoo-Yoos
Ingredients
For Yoo-Yoos
For ‘Asal’ syrup
Course Dessert
Cuisine African
Servings
Yoo-Yoos
Ingredients
For Yoo-Yoos
For ‘Asal’ syrup
Yoo-Yoo cookie doughnuts
Votes: 0
Rating: 0
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Instructions
For Yoo-Yoos
  1. Combine all wet ingredients, blending with a whisk.
  2. Fold in sifted flour and baking powder.
  3. Mix gently to create unified and soft dough.
  4. Cover bowl with plastic wrap and let the dough rest for 30 minutes.
  5. Using a rolling pin and a cookie/doughnut cutter, create circles (2-2 ½ inches in diameter) with a hole in the middle.
  6. Deep-fry the cookies in medium heated canola oil on both sides until golden brown.
  7. Dip the golden cookies in the hot syrup (‘Asal’) and coat with ground unsweetened coconut.
For ‘Asal’ syrup
  1. On medium heat bring to a gentle boil, sugar and water.
  2. Add lemon juice when sugar is dissolved.
  3. Continue cooking on medium heat to reach a syrup texture.
  4. Add only two drops of rose extract.
Recipe Notes

(Photo by Huppit Bartov Miller)

Source
Afooda.com
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Also see:

This recipe for potato cakes

More Chanukah recipes

Top photo: Yoo-Yoo on serving tray (Photo by Huppit Bartov Miller)

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