History of the Festival of Lights
Chanukah – or the Jewish “Festival of Lights” begins at sunset on December 4th this year (2007) and ends at sunset on December 12th. The holiday commemorates the time in 165 B.C.E., when the Jewish Maccabees, led by the Chashmonaim, defeated the Greeks and their Assyrian allies and regained controlled of their country. During the occupation the Greeks and Syrians had defiled the Temple with their pagan practices, and the Maccabees soon made plans to ritually cleanse it.
As part of the ritual purification of the Temple following their victory, they were supposed to burn an oil lamp continuously for eight days. But they only actually had enough oil to keep the lamp lit for a single day. Miraculously, the lamp burned for eight days anyway (The Miracle of the Oil).
Now, there is no better way to solidify the meaning and intent of a ritual act by linking it with specific foods – and Chanukah is no exception. In order to remember God's miracle in making one day's woth of oil last for eight, many Chanukah foods feature those that must be cooked in quantities of oil, like potato latkes and special jelly donuts called sufaganiot.
Like Christmas, the holiday is very much centered around the family, with all sorts of special activities and fun traditions that are established and passed from one generation to the next. Making latkes, with freshly-made applesauce, is one of the most enduring of these traditions, wherever in the world the family gathers.
Latke Recipe
Ingredients:
- 1 Small Onion
- 3 Potatoes (a boiling variety, rather than a baking variety, works best)
- 3 Tablespoons Flour
- 2 Eggs
- ¼ Teaspoon of Salt
- Pepper (to taste)
- ½ to 1 Cup of Vegetable or Olive Oil for Frying
Method:
- Peel the potatoes.
- Grate the onion and the potatoes (coarsely) into a bowl.
- Beat the eggs well and add to the mixture.
- Add the flour, salt and pepper and set aside.
- Heat the oil in a deep-sided skillet until very hot – but not burning.
- Take about one heaping tablespoon of the mixture and drop it carefully into the oil.
- As the latkes begin to fry, take the back of the spoon and flatten them slightly into “silver dollar” shapes.
- Turn them once or twice, so that each side fries until it is a golden brown in color.
- Remove from the oil and drain onto to an absorbent paper towel.
- Serve hot, with dollops of applesauce or sour cream – or a bit of both.
Makes about 12 latkes – increase recipe in proportion for larger crowds.
Debbie Kwiatoski - I have been a working journalist and editor for nearly thirty years, with published pieces in many local and regional magazines and ...
