Perfect food for relaxed Chanukah get togethers

TikTok Potatoes

It’s hard to believe that 2022 has tik-tokked away already, and here I am, writing Chanukah recipes. At least this year, COVID-19 is behind us and we can celebrate with family and friends again. These are the crunchiest potatoes ever, and so simple to make. Their perfection is enhanced by the fact that all the preparation is done the day before.

Ingredients

5 largeish potatoes

¼ cup olive oil (duck fat if you are making these according to the rules, but olive oil is perfect)

1½ tsp salt

Sunflower oil for frying

Method

Preheat your oven to 125C. Line a 25cmx12cm loaf tin (or a normal-width one) with baking paper. Peel and slice the potatoes using a mandolin, and place them in a bowl of water to stop them going black. When all the potatoes are sliced, place them in a bowl with the olive oil and salt, and toss well making sure all the slices are coated. Layer the potatoes in the loaf pan overlapping them as you go. You should get four to five layers. Cover the potatoes with baking paper and bake for three hours.

Remove from the oven. Cool slightly, and then place a second loaf tin on top of the paper (and the potatoes). Weight the loaf tin with cans from your grocery cupboard to compress the potatoes. Refrigerate until the next day.

Remove the tins. Carefully cut into squares, and deep fry until golden and crispy.

Lamb Koftas

(Serves 8)

I tried writing another doughnut recipe and then a churros recipe, but the truth is, we all buy them. Sensibly so. Chanukah, however, is a time for relaxed get togethers. This recipe is perfect for that. PS. the balls are fried in honour of Chanukah.

Ingredients

100g bulghur wheat

1kg lamb minced

2 ½ tbsp dried origanum

1 clove of garlic

Zest of a lemon

1 tsp salt

Olive oil for frying

Method

Cover the bulghur wheat in boiling water, and leave it to stand for 15 minutes. Pour into a fine sieve, and press out the water with the back of a wooden spoon. Add it to the minced lamb and then add all the other ingredients except the oil. Mix gently, being careful not to compress the meat.

Form into golf-sized balls, and place them on a baking sheet lined with wax paper. Refrigerate for at least 30 minutes and up to six hours. Fry until cooked through. Serve in a warmed pita bread with Israeli salad and hummus.