The Jewish Chronicle
Spring a leek surprise in Balkan latkes
How to make latkes like they do in the David citadel Hotel, Jerusalem
November 30, 2017 14:23
How to make latkes like they do in the David citadel Hotel, Jerusalem
November 30, 2017 14:23There is something ethereal about a candle-lit Chanukah meal in the Holy City of Jerusalem. Thousands of tourists descend upon Jerusalem to experience the festival atmosphere and the glow of myriad menorot, placed by residents outside their homes.
An unmistakable, pungent smell of latkes and sufganiyot (Israeli doughnuts) wafts through the air and many are the sufganiyot selfies taken beside the colourful displays in Jerusalem’s Machane Yehuda shuk.
Guests who spend Chanukah in the city’s finest hotels can also look forward to some culinary adventures for the festival.
At the David Citadel Hotel, for instance, executive chef Avi Turgeman and his team have created an unusual, Balkan twist on the traditional latke with a rather unexpected ingredient.
Chef’s tips
This dish can be served with parev dips. Chef Turgeman likes to serve his with matamwa, a Lebanese dip made from grilled puréed potatoes, olive oil, lemon juice, fresh garlic, salt and pepper.