Classic Hanukkah Recipes

Updated December 02, 2016
Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

For your Hanukkah celebrations, gather round the table with these flavorful and classic recipes. From delicious brisket dishes to some timeless challah bread and matzo ball soup, these recipes are the perfect accompaniment to your holiday gatherings this year. Bring these classic Jewish recipes to the table for every night of Hanukkah this year.

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Golden Raisin and Honey Challah

Credit: Sheri Giblin; Food Styling: Margaret Dickey; Prop Styling: Amy Stone

Golden Raisin and Honey Challah Recipe

This traditionally Jewish bread requires 2 rising times, but the rich anf fluffy result is definitely worth it. Toast it, top it with jam, or use leftovers in French toast. You can also use dark raisins, dried cranberries, or omit the raisins completely, if desired. Divide the dough into 3 pieces for easier braiding. 

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Beer-Braised Brisket with Onion Jam

Credit: Johnny Miller; Styling: Sarah Smart

Beer-Braised Brisket with Onion Jam Recipe

The secret to a succulent grand finale for Beer-Braised Brisket with Onion Jam starts with low, moist heat. After braising, the meat is chilled in the cooking liquid overnight; then the brisket is sliced and reheated in the rich, meaty cooking liquid to guarantee that every savory bite is juicy. Should you be preparing this for Passover and wanting to abide by the Kosher for Passover dietary guidelines, omit the beer by substituting additional stock.

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Everything Rugelach with Ricotta and Dill

Credit: Sara Tane

Everything Rugelach with Ricotta and Dill Recipe

Everybody's favorite Jewish cookie gets a savory makeover in this salty, crunchy treat. Perfect for an appetizer or breakfast bread, this everything rugelach is the perfect marriage between flaky dough and classic everything bagel toppings. Eat them on their own, or smear on a thin layer of cream cheese and top with fresh lox and capers for a non-traditional snack. With just four ingredients in the dough, this pastry is super simple and requires little effort or grunt work, as the food processor does all the mixing for you.

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Sweet Noodle Kugel with Dried Cherries

Credit: Fredrika Stjärne

Sweet Noodle Kugel with Dried Cherries Recipe

Noodle kugel is a traditional Jewish recipe served for dessert or as a side dish. Although it's made with cottage cheese, it develops a custardy texture as it bakes slowly in a ceramic dish. Here, Grace Parisi uses corn flakes and pecans to make a crunchy topping.

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Beet Latkes image

Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

Beet Latkes image

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Beer-Braised Brisket

Credit: John Autry; Styling: Leigh Ann Ross

Beer-Braised Brisket Recipe

Serve this deliciously rich beef over mashed potatoes or egg noodles. Leftover brisket makes tasty sandwiches.

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Golden Potato Latkes

Credit: Jennifer Davick; Styling: Mindi Shapiro Levine

Golden Potato Latkes Recipe

Combining butter and oil for frying yields great flavor and browning. We love the large size and consistent heat of an electric skillet, but a nonstick skillet will work. (Use two skillets to cook more at one time.)

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Cinnamon-Apple Sufganiyot

Credit: Daniel Agee; Food Styling: Julia Levy; Prop Styling: Kashara Johnson

Cinnamon-Apple Sufganiyot Recipe

These incredibly tender, jelly-filled doughnuts are a perfect treat for breakfast/brunch, snack time, or dessert. Opting for using a store-bought hot roll mix (we particularly like Pillsbury brand’s) saves a little bit of labor, but keeps this traditional sweet treat feeling homemade. If you want an even faster route to doughnut satisfaction, you can also use prepared pizza dough, which you can usually find in the bakery section of the supermarket; however, know these doughnuts will have a slightly chewier mouthfeel (which you may like better!). We loved apple jelly for this sufganiyot recipe, as it’s a delicious compliment to the cinnamon-sugar coating, but feel free use whatever flavor of jam you prefer. 

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Marionberry Jam Doughnuts (Sufganiyot)

Credit: Iain Bagwell; Styling: Kevin Crafts

Marionberry Jam Doughnuts (Sufganiyot) Recipe

Though doughnuts are amazing when eaten warm, they're also good fried ahead. That's what Jenn does when she makes this traditional Hanukkah dessert at home, so she can focus on her guests.

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Cheese and Chive Challah

Credit: Jonny Valiant; Styling: Deborah Williams

Cheese and Chive Challah Recipe

The traditional yeasted egg bread is enriched even more by adding cheese to the dough. We love the flavor of fontina, but Gruyère or another Swiss cheese would also work.

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Rustic Apple Tart

Credit: José Picayo; Styling: Jocelyne Beaudoin

Rustic Apple Tart Recipe

Purchased piecrust dough is a convenient time-saver. We like the flavor combo of sweet Golden Delicious and tart Granny Smith apples, but you can use any apple (or combination of apples) you like. If you'd like to keep strictly kosher when making this dessert for our Hanukkah menu, use walnut oil in place of butter, and look for pie dough made with shortening (and containing no lard).

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Cinnamon Babka French Toast

Credit: Daniel Agee; Food Styling: Julia Levy; Prop Styling: Kashara Johnson

Cinnamon Babka French Toast Recipe

Got leftovers? Next time you make our Classic Cinnamon Swirl Babka, you’re gonna wanna make sure that you do so that you can whip up a batch of French toast with them. The day-old slices of babka are absolutely perfect for this favorite breakfast dish. Served with fresh fruit and just a light drizzle of maple syrup, it’s guaranteed to impress any brunch guest. 

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Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers

Credit: Thomas J. Story

Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers Recipe

Light, fluffy matzo balls, afloat in a rich chicken stock, give this classic soup a spicy kick. Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland, served it as a first course for a Passover Seder.

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How to Make Classic Potato Latkes

A simple combination of shredded potato and onion is fried until brown and crispy, then served with spiced applesauce—perfection!

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Spice-Rubbed Roasted Salmon with Lemon-Garlic Spinach

Credit: Randy Mayor; Melanie J. Clarke

Spice-Rubbed Roasted Salmon with Lemon-Garlic Spinach Recipe

Salmon is popular fare on various Jewish holidays. The spice rub lends an earthy, exotic taste.

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Blackberry Jam Cake

Credit: Robbie Caponetto, Iain Bagwell; Styling: Lydia Degaris Pursell

Blackberry Jam Cake Recipe

We based this recipe on one from Marcie Cohen Ferris' Matzoh Ball Gumbo: Culinary Tales of the Jewish South.

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Grilled Lamb Kufta Kebabs

Credit: Christopher Testani Styling: Kaitlyn Du Ross Walker

Grilled Lamb Kufta Kebabs Recipe

Kufta is the Hebrew word for meatball, similar to Lebanese kofta or Greek kefta. Ground sumac has a reddish-purple color and lemony flavor, a great addition to spice rubs and vinaigrettes. If you can't find it, substitute 1 teaspoon grated lemon rind.

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Moroccan-Spiced Baby Carrots

Credit: Johnny Autry; Styling: Mary Clayton Carl

Moroccan-Spiced Baby Carrots Recipe

Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.

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Safta's Mock Liver (Green Bean and Pea Pâté)

Credit: Victor Protasio

Safta's Mock Liver (Green Bean and Pea Pâté) Recipe

"My grandmother (safta is Hebrew for grandma) always made this mock liver because she felt it to be healthier than one made with liver and schmaltz (chicken fat)," says Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco. Bloom and Wise Sons co-owner Leo Beckerman put this fresh-tasting pâté on the menu for Passover.

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Red Wine-Braised Brisket with Caramelized Onions

Credit: Iain Bagwell; Styling: Heather Chadduck

Red Wine-Braised Brisket with Caramelized Onions Recipe

Let Red Wine-Braised Brisket with Caramelized Onions be a part of your special-occasion menu. This savory brisket braises into melting tenderness in a bath of red wine and onions.

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Cilantro-Jalapeño Latkes with Chipotle Sour Cream

Credit: John Autry; Styling: Cindy Barr

Cilantro-Jalapeño Latkes with Chipotle Sour Cream Recipe

Turn a basic latke recipe into a Mexican-style dish by adding cilantro and jalapeno peppers to the potato cakes and serving with chipotle-flavored sour cream.

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Hungarian Brisket

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Hungarian Brisket Recipe

Judi says it would not be Hanukkah without a traditional brisket. This is an excellent make-ahead dish that gives you more time with guests when they arrive.

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Fennel and Spinach Soup with Roasted Pepper Yogurt

Credit: José Picayo; Styling: Jocelyne Beaudoin

Fennel and Spinach Soup with Roasted Pepper Yogurt Recipe

You can serve this light, bright-tasting soup hot or at room temperature—or if you want to get a head start, make it ahead and serve it chilled. If the soup seems a little too thick after pureeing, add a few tablespoons of water to thin it out.

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Beer-Braised Brisket with Honey-Lime Glaze

Credit: José Picayo; Styling: Jocelyne Beaudoin

Beer-Braised Brisket with Honey-Lime Glaze Recipe

To make ahead, prepare through step 2, cool slightly, and chill. Let stand at room temperature for 30 minutes, and proceed with step 3.

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Cherry and Pistachio Rugelach

Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Cherry and Pistachio Rugelach Recipe

You can switch out the cherry preserves and dried cherries for another fruit that comes in both spread and dried form, such as apricot, currant, or blueberry.

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Smoked Salmon Knishes

Credit: Becky Luigart-Stayner

Smoked Salmon Knishes Recipe

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Curried Carrot Latkes

Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

Curried Carrot Latkes Recipe

No Hanukkah celebration is complete without latkes. Go classic potato for the first night, and then try borscht-inspired beet, cheesy cauliflower and Gruyère, and earthy-sweet carrot and curry variations on the other nights. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed.

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Chopped Israeli Salad

Credit: Christopher Testani Styling: Kaitlyn Du Ross Walker

Chopped Israeli Salad Recipe

A fine dice allows the salt and lemon to penetrate the vegetables and draw out their juices. The longer it sits, the better it gets.

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Roast Chicken with Vegetables

Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Roast Chicken with Vegetables Recipe

Roast a whole chicken and fresh fall veggies for a delicious main dish. 

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Shakshuka

Credit: Helene Dujardin; Styling: Caitlin Van Horn

Shakshuka Recipe

Don't let the funny name deter you; this dish is a delicious way to get vegetables with your breakfast.

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Pepper Jelly-Pecan Rugelach

Credit: Iain Bagwell; Styling: Heather Chadduck

Pepper Jelly-Pecan Rugelach Recipe

Pepper Jelly-Pecan Rugelach are buttery and flaky with just the right amount of sweet heat thanks to the red pepper jelly.

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Salted Chocolate Matzo Toffee

Credit: Greg Dupree Styling: Caroline M. Cunningham

Salted Chocolate Matzo Toffee Recipe

You can make this sweet snack year-round using saltine crackers for a crispy, salty base.

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Hamantaschen

Credit: BECKY LUIGART-STAYNER

Hamantaschen Recipe

Begin preparing these Purim favorites the day ahead so the dough and filling can chill overnight. The pastry's tender, crunchy texture contrasts with moist filling.

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Whole-Grain Matzo

Credit: Antonis Achilleos

Whole-Grain Matzo Recipe

Cookbook author Marcy Goldman started baking matzo with her young sons after touring a temporary factory at a local synagogue that produced shmura matzo—the traditional, handmade variety. "As a baker and a Jewish mother, I thought, I can do that," she says. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo.

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