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Traditional Hanukkah Dinner Recipes - Comforting Classics for the Festival of Lights

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Classic Potato Latkes: 6 large russet potatoes, peeled
  • 1 large yellow onion
  • 3 large eggs
  • 1/2 cup matzo meal or all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • Neutral oil (canola or sunflower) for frying
  • Slow-Braised Brisket: 4–5 pounds beef brisket, first cut
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 3 large carrots, cut into chunks
  • 2 cups beef broth
  • 1 cup dry red wine (optional; replace with broth if preferred)
  • 2 tablespoons tomato paste
  • 2 teaspoons paprika
  • 1 bay leaf
  • Homemade Applesauce: 6 large apples (Granny Smith + Honeycrisp mix), peeled, cored, chopped
  • 1/2 cup water
  • 1–2 tablespoons sugar or honey (optional)
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt
  • Simple Cucumber-Dill Salad: 2 English cucumbers, thinly sliced
  • 1/4 red onion, thinly sliced
  • 3 tablespoons fresh dill, chopped
  • 3 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • Sour Cream: 1 cup for serving with latkes
  • Sufganiyot (Jelly Doughnuts): 2 1/4 teaspoons active dry yeast
  • 3/4 cup warm milk or plant milk
  • 3 tablespoons sugar
  • 2 1/4 cups all-purpose flour
  • 2 large eggs
  • 2 tablespoons unsalted butter, softened (or neutral oil)
  • 1/2 teaspoon kosher salt
  • Neutral oil for frying
  • 1 cup raspberry or strawberry jam
  • Powdered sugar for dusting

Method
 

  1. Start the Brisket (2.5–3.5 hours): Preheat oven to 325°F (165°C). Pat brisket dry and season with salt and pepper. In a heavy Dutch oven, heat olive oil over medium-high and sear brisket 4–5 minutes per side until browned. Remove and set aside.
  2. Build the braise: In the same pot, sauté onions and carrots until lightly browned, 6–8 minutes. Stir in garlic for 30 seconds. Add tomato paste, paprika, broth, wine (if using), and bay leaf. Nestle brisket back in, fat side up. Bring to a simmer, cover, and braise in the oven until fork-tender, 2.5–3 hours.
  3. Make the Applesauce: Combine apples, water, sugar or honey (if using), cinnamon, and a pinch of salt in a saucepan. Bring to a simmer, cover, and cook 15–20 minutes until soft. Mash for chunky or blend for smooth. Adjust sweetness and set aside.
  4. Prep the Cucumber-Dill Salad: Toss cucumbers, red onion, and dill with vinegar, olive oil, sugar, and salt. Chill until serving for best flavor.
  5. Mix the Sufganiyot Dough: In a bowl, combine warm milk, yeast, and sugar. Let bloom 5–10 minutes until foamy. Add flour, eggs, butter, and salt. Knead 5–7 minutes until smooth. Place in a greased bowl, cover, and rise until doubled, about 1 hour.
  6. Latke Prep: Grate potatoes and onion on the large holes of a grater. Place in a clean towel and wring out as much liquid as possible. In a bowl, combine potato-onion mixture with eggs, matzo meal or flour, salt, and pepper. Stir until cohesive but not wet.
  7. Fry the Latkes: Heat 1/4 inch oil in a wide skillet over medium-high until shimmering. Drop 1/4-cup mounds and flatten gently. Fry 3–4 minutes per side until golden and crisp. Drain on a rack or paper towels. Keep warm in a 250°F (120°C) oven.
  8. Finish the Brisket: When tender, transfer brisket to a board. Skim fat from braising liquid and reduce on the stovetop to a silky gravy, 8–10 minutes. Slice brisket against the grain and return slices to the sauce. Season to taste.
  9. Fry the Sufganiyot: Punch down the dough. Roll to 1/2 inch thick and cut rounds (2–3 inches). Proof 20–30 minutes until puffy. Heat oil to 350°F (175°C). Fry 1–2 minutes per side until golden. Drain, then pipe jam into each doughnut and dust with powdered sugar.
  10. Serve: Plate latkes with applesauce and sour cream. Serve brisket with carrots and gravy, plus cucumber-dill salad for freshness. Finish with sufganiyot warm from the fryer.