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- Happy Hanukkah!
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Happy YASSSletter Thursday Gingis!
Happy first night of Hanukkah! Today Zikki, Tami, and I are hosting some of our dearest friends for the lighting of the first candle. With the invitation comes an understanding that fried foods are the center fold of the menu this evening.
If you are anything like us, when we host we love to add a few little surprises into the mix of known menu items. So tonight, along side the classic latkes and sufganiyot we are making Zoolubia & Burika (and so should you 😉 )!
So without further ado: Happy Everything Fried Holiday!
Burika or Brik is a Tunisian take on Börek, a stuffed filo pastry, usually deep-fried, making it perfect for the holiday season! It can be filled with various things but the most common version uses canned tuna, harissa, egg, and cilantro. Because it is deep-fried for just 2 min, you will enjoy the satisfaction of cracking your burika (runny egg yolk and all) over your fresh and zesty salad. If tuna isn’t doing it for you, Eitan Bernath and I just made a Burika recipe together using feta & it is equally delicious! Just replace the tuna in the recipe with feta cheese.
Just in time for the first day of Hanukkah we've got a Jake Cohen X BenGingi recipe for you all: Zoolubia! Zoolubia is a fried Persian fritter made with a lightly fermented batter and flavored with saffron and rose water. This recipe is from Jake's husband's family and is perfect for any last minute Hanukkah menu additions. Typically served along side tea, this syrup soaked fritter is unlike any fried food you've had - it actually gets better with time!
Delicate, absolutely gorgeous, and tossed in pistachio sugar! Made along side Korean content creator & chef Maddy Park - these donuts will you blow your mind!
Hope you have a weekend full of YASSS! Until next Thursday Gingis.
Love, Ben & Zikki xx
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