"Everyone loves Hanukkah - the colorful candles, the traditional songs, the gifts, and, of course, the potato latkes. Yet holiday cooking often means excess - all that frying, high carbs, and lots of sour cream. Interestingly, the Hanukkah miracle highlights olive oil, which originated in the eastern Mediterranean, and not potatoes. They were unknown in the Holy Land until long after the discovery of the New World. Making potato latkes for Hanukkah became popular through the influence of European Jews."
"Fortunately, we can create delicious, healthier Hanukkah celebrations by emphasizing Mediterranean specialties, such as stews featuring pulses and vegetables. Even potatoes can be enjoyed guilt-free when roasted or prepared as lighter latkes. This Hanukkah, we plan to make potato and leek latkes with sun-dried tomato tapenade and harissa roasted potatoes. We will also prepare Southern Italian giambotta, a hearty vegetable medley with chickpeas and potatoes; and Sicilian caponata, a sweet-and-sour eggplant dish in an olive-caper sauce."
Hanukkah culinary tradition centers on oil rather than potatoes, reflecting eastern Mediterranean origins. Potato latkes became common through European Jewish influence, often resulting in heavy frying and rich accompaniments. Healthier Hanukkah options prioritize olive-oil–based Mediterranean specialties, stews with pulses and vegetables, and lighter potato preparations such as roasted potatoes or mashed potato-leek latkes. Planned dishes include vegan potato-and-leek latkes served with dill-flavored plant-based yogurt, harissa-roasted potatoes, Southern Italian giambotta with chickpeas and potatoes, and Sicilian caponata of eggplant in an olive-caper sweet-and-sour sauce.
Read at Boston Herald
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