Though Israel is known for its healthful Mediterranean cuisine, as soon as the colder weather and shorter days arrive, stores fill with a treat called sufganiot in Hebrew, otherwise known as donuts. These, along with potato pancakes, called latkes, are traditional foods fried in oil which are served in honor of the winter holiday of Hanukkah, which began this year on the evening of December 24.

“The Jewish nation has a very old custom to include fried foods as part of their holiday celebration of Hanukkah,” explained Rabbi Shmuel Veffer, owner of Galilee Green, a leading producer and exporter of  high quality extra virgin olive oil from Israel, to Breaking Israel News. “The miracle of Hanukkah is commemorated by the lighting of olive oil in a nine-branched candelabra, called a menorah.”

Two distinct miracles happened in 165 BC which lead to the Rabbinically-decreed  inauguration of the holiday of Hanukkah. The first is that the smaller and weaker Jewish Maccabee rebel forces successfully defeated the much larger and stronger Syrian-Greek army in the Holy Land.

The Syrian-Greeks had no intention of physically annihilating the Jewish people. Rather, they actively sought to destroy their spiritual connection to God. This was done through strict decrees against both Bible study and the observance of Biblical commandments. Additionally, they brought idols into the Holy Temple in Jerusalem and defiled the entire sanctuary.

Following the war and the cleansing of the Holy Temple, one sealed flask of pure olive oil was found in the Temple with which to light the menorah. This was only enough oil to last one night. However, God made a miracle and that one flask of oil burned for eight days, allowing enough time for more pure oil to be prepared to keep the menorah continuously lit, as it was meant to do.

“That is why, in our Hanukkah prayers, we remember the miraculous war in which the Jewish people were victorious over a much greater army and why each Jewish home lights a menorah throughout the eight nights of the holiday,” said Rabbi Veffer. “There is also a universal custom to eat foods made with olive oil during Hanukkah as another way to commemorate the miracle of the oil.”

Rabbi Veffer went on to explain that the physical light of the menorah during the Temple years also represents the spiritual light of Torah that spreads forth from Zion to illuminate the spiritual darkness in the world. That continues to be the mission of the Children of Israel, to fill the world with God’s Wisdom.

Today, the National Emblem of the State of Israel is the menorah. In 1985, the State of Israel produced new 10 agorot shekel coins which are embedded with the image of the menorah. “Every Israeli has a constant daily reminder of our mission, our history and our ultimate destiny as a people whenever they shop or give charity,” smiled Rabbi Veffer. “And every Jew looks forward to celebrating the miracles of Hanukkah with the holy lights of their menorahs and the delicious tastes of sufganiot and latkes.”

Galilee Green Olive Oil shared with Breaking Israel News readers its favorite Potato Latkes recipe.

Ingredients: (Makes 24 Latkes)

• 6 potatoes
• 3 eggs
• 1 small onion
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup flour
• 1 tablespoon Galilee Green Olive Oil
• 2 teaspoons baking powder
• oil for frying

Directions:

1. Shred your peeled potatoes by using a box grater or a food processor with a grating disk
2. Shred the onion by using a box grater or a food processor with a grating disk
3. Strain all the liquid out of your potatoes and onions, by putting them in a strainer and pressing down.
4. Mix the potatoes, onions, and eggs into a bowl.
5. Sprinkle the flour, salt, pepper and baking flour over your latke mixture. Stir gently until it is thoroughly mixed.
6. In a large skillet pour in the Galilee Green extra virgin olive oil until it is about ¼ inch deep. Heat the pan on medium/high heat. Be careful not to smoke the olive oil.
7. About a tablespoon serving at a time place the latke batter into the pan. Fry until lightly golden. About 2-3 minutes per side. You should be able to fit a number of latkes in the pan at a time, depending on the size.
8. As the latkes finish, remove them from the pan and set them on a pan or plate that is layered with paper towels. This will extract any extra olive oil and prevent the latkes from being greasy.
9. Serve immediately with applesauce, jam, sugar, ketchup, sour cream or other toppings of your choice.

Invite some friends over and ENJOY!