Sufganiyot Israel’s cupcake

Sufganiyot at the Roladin bakery near my apartment …don’t they look deadly? And they are delicious too… even without the frosting

Israelis celebrate Hanukkah in style with these beautiful doughnuts called sufganiyot.

These colorful filled donuts are popping up everywhere in every flavor in anticipation of the 8 night winter holiday

I am making my own version for fall with an Ahhh, pumpkin vanilla buttercream.

Here’s a recipe for an easy version


2 large eggs

3/4 cup sugar
1/4 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
1 1/2 teaspoons grated lemon peel
2 1/4 cups all purpose flour
2 tablespoons chilled unsalted butter, diced
1 tablespoon baking powder
3/4 teaspoon salt

Vegetable oil (for frying)

Powdered sugar

Whisk first 6 ingredients in large bowl to blend. Blend flour, butter, baking powder and salt in processor until mixture resembles coarse meal. Stir flour mixture into egg mixture to form soft dough.

Pour oil to depth of 1 1/2 inches in large saucepan. Heat oil to 340°F. Working in batches, drop dough by rounded teaspoonfuls into hot oil. Cook until golden brown, turning occasionally, about 3 minutes. Using slotted spoon, transfer doughnuts to baking sheet lined with paper towels and drain. Reheat oil to 340°F between batches. Roll doughnuts in powdered sugar.

Adventures in good eating

 saladsMany of the foods in Israel have a North African influence… dishes like falafel, hummus, shakshuka, malawach and masbaha (recipes to follow in later posts, I promise) are incredibly flavorful,colorful and delicious!

Thanks to the refrigerator repairman today I learned that what I thought was some sort of mashed carrot dip is actually mashed pumpkin . He and I got to talking about the food in my fridge as he removed each item out on to the counter, asking me “do you know what this is?” suddenly we were discussing cerchi and  the secrets of Moroccan fish tagine …

I will share my experience making both.

First my attempt at making cherchi salad

In North Africa and the Middle East, what we would call “dip” is called salad.

Moroccan (or Tunisian) pumpkin dip recipe also called cherchi

1-1/2 lb pumpkin, cooked
3/4 t caraway seeds
3/4 t ground coriander
1-1/2 T olive oil
4 large cloves of garlic, crushed
1 T harissa or hot sauce
2-3 T lemon juice
In a large pan, heat the oil and add the caraway seeds and coriander. Fry gently until fragrant, stirring. Add the pumpkin, garlic, harissa, lemon juice, and salt. Remove from heat, mash ingredients, and allow to cool.

Serve with pita chips or bread