by | Nov 19, 2020 | 0 comments

When it comes to Chanukah in Israel, you can practically feel it in the air. With lit-up Menorah’s everywhere you look and the buses advertising Chag Sameach, it’s nearly impossible to ignore the holiday spirit. You can be sure you’ll be out at a Chanukah party almost every night eating all the doughnuts your stomach can take. Let us fill you in on a few tips and details about Chanukah in Israel to help you Live Your Best Israel Life.


General Info

Compared to most holidays, Chanukah is a pretty simple one. There are somethings to be aware of when celebrating Chanukah in Israel. Every person should consult their rabbinic authority in case of doubt.

One of the things to keep in mind is the time that people light the Menorah. In Israel, most people light at Shkia time (sunset), as opposed to other places throughout the world.

Additionally, many people light there Menorah outside as opposed to outside of Israel where everyone lights indoors. One should ask his rabbinic authority regarding what practice he should take on.

Now, let us provide you a few recipes to help you Live Your Best Israel Life!


Sufganiyot- @naomi_tgis



  • 1 kilo all-purpose flour (approx 7 cups)

  • 2 tablespoons rapid rise/ instant dry yeast

  • ¼ cup bread flour/ high gluten flour

  • ½ cup sugar

  • 2 teaspoons vanilla sugar (make your own; check out my post)

  • Pinch salt

  • 4 eggs

  • 2 tablespoons brandy

  • ½ cup oil

  • 2 ½ cups water

Special equipment:

  • Deep fryer (or fry in a pot using a thermometer)

  • Tongs

  • Parchment paper squares (or cut squares yourself)


Combine all ingredients in the bowl of an electric mixer. Mix for 10-12 minutes.

Turn the dough onto your surface. Using a sharp knife, cut the dough into uniform balls. Weigh the pieces on a digital scale so you know they’re exactly the same size (30 grams is a good size for minis; 60 grams for regular). It helps to spray your hands with nonstick cooking spray or wear gloves.

Place each doughnut balls onto its own square of parchment paper (do not use wax paper!). Cover loosely and let rise for 1 – 1 ½ hour.

Preheat oil to between 340ºF – 360ºF. Place dough balls carefully in oil with the parchment paper square (hold the sides of the parchment paper as you lift it up and drop it in). Cook in batches of about 4 donuts at a time. Remove the paper with tongs once in oil. The donuts should fall off the paper on their own after a few seconds. Cook 2 minutes and then flip. Cook another 2 minutes and remove.

Drain on a baking sheet lined with paper towels. Let cool and fill with desired fillings.



Potato Latke

1 egg per 1 pound of potatoes. A 5lb bag you’ll use 5 eggs and 1 tablespoon salt


  • 1 lb potato (2-3 medium potatoes)

  • 1 egg

  • ½ tsp salt

  • pinch black pepper

2 1/2 lbs are about 6-7 potatoes



1. Using the shredding grate on a food processor, shred half the potatoes. Switch to the kugel blade and grate the rest of the potatoes. Mix together with the egg and seasoning.

2. Heat oil in a skillet. Using a slotted spoon or spoon, scoop up the latke mixture squeezing out some of the liquid.

3. Add latkes to oil and fry until golden on each side, flipping in between. Drain on a paper-towel-lined plate.

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