Many people know that Hanukkah spans eight nights and with each night comes a celebration of the lights. Traditional activities such as dreidel accompany the lighting of the menorah, and throughout all of these traditions are foods that are deeply rooted in Jewish heritage and culture. One doesn't need to be of Jewish heritage in order to appreciate these dishes, though - and they're so delicious that everyone should be trying them at least once.
Coming together over food is an important aspect of Hanukkah and the food symbolizes so much more than a holiday celebration. Each dish has been created with recipes that have likely been handed down through generations and as a result, has its own unique flavor based on which family is cooking it. For those who get the chance, these are the dishes that likely always be at the Hanukkah table and hold such a strong meaning to those who make them year after year.
Matzo Ball Soup
Matzo ball soup isn't just seen at Hanakkuah as it's truly a staple of Jewish culture year-round, including for Passover. These dumpling-like balls are made of matzo water, eggs, and usually oil or butter, and cooked in a simple chicken broth.
Sometimes, carrots, celery, and shredded chicken are added to the soup to make it a little more robust, and it's not just an ordinary chicken soup - it's ten times better. The matzo balls melt with each fluffy bite and the warmth and savory flavors of the soup are comforting in a way that doesn't compare to many other soups if any.
Beef Brisket
Beef brisket is usually oven-roasted low and slow for Hanukkah and serves as the main dish for dinner. Vegetables are usually roasted with the brisket in order to make for a savory, wholesome meal, and it's fork-tender and absolutely delicious.
If brisket isn't being served, then a roasted chicken is usually the second option for most Hanukkah dinners. Along with vegetables, sides such as latkes are usually made to go with the main dish.
Latkes
Speaking of which, these potato pancakes are best when fried to a perfectly golden-brown color.
Seasoned with herbs, salt, and pepper, the latkes can be topped with applesauce for a sweet flavor or sour cream in order to keep them on the more savory side. Chopped chives are usually used inside the latkes or sprinkled over the top to add a bit of freshness to this fried side dish.
Rugelach
A cookie that's commonly seen around the holiday season, in general, rugelach is found in many bakeries and is filled with several different fillings although traditionally, raisins and cinnamon are the most commonly.
Chocolate, fruit preserves, and walnuts are also commonly found in rugelach. These rolled cookies aren't overly sweet and their texture is almost pastry-like, making for a delicious treat before and after dinner.
Kugel
Kugel is another side dish that's commonly seen at the table for Hanukkah and the unique thing about this dish is that since it's a custard, it can be served either savory or sweet.
Egg noodles accompany its custard base but additional ingredients such as cottage cheese honey, cinnamon, dried fruits, and cinnamon are also commonly added to make the kugel sweet rather than savory.
Sufganiyot
It seems that sufganiyot is one of the most looked forward to dishes at the Hanukkah table and it's no surprise, considering they're donuts! These deep-fried sweets are filled with either custard or jelly but the most common filling is the latter.
They're then coated with a layer of powdered sugar and served warm which many would argue is the best way to eat them, according to Eat This, Not That!. This dessert is only one of many sweet treats that can be found on the table for Hanukkah.
Challah
Similar to matzo ball soup, challah bread is another staple that's commonly seen at Jewish holiday dinners throughout the year. It's argued that challah also makes for the best French toast especially when it's day-after bread and slightly stale.
Fresh challah is delicious with a base of eggs, flour, and water, and is usually topped with a sprinkling of seasame seeds or salt. It's delicious on its own and as it bakes, the large bubbles inside leave open pockets that are perfect for soaking up sauces or being used in custard-based dishes such as bread pudding. At dinner, it's often braided and baked as a large loaf before being sliced and passed around the table.