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Martine Tartour shares a Sephardic favorite soufganiyot recipe for Chanukah.

Contributed by Martine Tartour

As Chanukah foods are deep-fried in oil, symbolizing the oil from the menorah used in the Temple, one of the Sephardic favorite recipe is fricassés, salted doughnuts filled with tuna, eggs, potatoes and of course, olive oil. Delicious!

Servings: 15 fricassés
4 cups all-purpose flour
1 egg
2/3 cup sugar
1 tablespoon baking power
1 teaspoon salt
2/3 cup milk
Vegetable oil for frying

Combine flour, egg, sugar, baking powder and salt, and mix. Add milk slowly until all ingredients are combined.

Transfer dough onto a well-floured surface and knead gently until it forms a cohesive ball. If dough is too sticky, continue to work in flour until it is manageable.

Leave to rest dough for 1 hour, then knead it again.

Break off about 15 pieces of dough and roll them into smooth and tiny balls.

Fill a medium-size saucepan 2 inches deep with oil over medium-high heat. Heat oil to 350 F. When your oil has reached the temperature, very carefully fry your fricassés.

2 cooked potatoes
2 hard-boiled eggs
1 can tuna in oil
Black olives, chopped

When your fricassés are cold, open them, and stuff them with your ingredients.

Photo from 196 Flavors

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