When you think of Hanukkah nosh, you think latkes: delicious fried potato pancakes with dollops of apple sauce or sour cream. But did you know that jelly doughnuts, known as sufganiyot, are a traditional Hanukkah treat in Israel? Follow the recipe below from Judy Bart Kancigor’s Cooking Jewish to make about 3 ½ dozen of these popular pastries:

Pnina Shichor’s Sufganiyot

(jelly doughnuts)

½ cup plus scant 1 cup warm water

(105 to 110 degrees F)

3 packages active dry yeast

½ cup sugar

½ teaspoon salt

½ cup vegetable oil

4 large eggs, beaten

5 to 6 cups all-purpose flour

Canola or corn oil, for frying

Jam (any flavor)

Confectioner’s sugar

1. Preheat the oven on the lowest setting for 15 minutes, and turn it off.
2. Pour the ½ cup warm water into a very large (at least 6-quart) bowl. Add the yeast and stir to dissolve it. Then add 1 teaspoon of the sugar, stir, and set the mixture aside until bubble, 5 to 10 minutes.
3. Stir the scant 1 cup water, salt, oil, remaining sugar, and eggs into the yeast mixture. Add 3 cups of the flour, and mix. Gradually knead in the remaining flour until the dough is spongy and elastic but still feels slightly tacky. Remove the dough and oil the bowl (no need to wash it). Turn the dough in the bowl to coat it all over with oil, and loosely cover the bowl with plastic wrap.
4. Let the dough rise in the turned-off oven until it nearly reaches the top of the bowl, about 2 hours.
5. Punch down the dough and roll it out on a lightly floured surface until it is ¼-inch thick. Using a 3-inch biscuit cutter or glass, cut out the rounds of dough. Place the rounds on a baking sheet and set them aside to rise, uncovered, for 30 minutes.
6. Pour oil to a depth of 1 inch into an electric frying pan (preferred), deep fryer, or large, heavy skillet and heat it to 365 degrees F.
7. Dip your fingers in flour, and lift up a round of dough. Move it back and forth between your two middle fingers to stretch the center of the round quite thin without tearing it. This will be the depression for the jam.
8. Quickly drop rounds in the hot oil, depression side down—a few at a time, without crowding. Cover the pan and fry until the doughnuts are golden brown but not dark, about 30 seconds. Quickly turn them, cover the pan, and fry until the other side is golden brown, 30 seconds more. Drain the doughnuts on both sides on paper towels. Repeat with the remaining rounds of dough.
9. Fill the depressions with jam, and dust the doughnuts with confectioners’ sugar. These are best when eaten warm. They don’t keep well, but no matter. You won’t have any leftovers.

What do Rosh Hashanah and karaoke have in common? Absolutely nothing, until now. To the chagrin of my friends and co-workers, I recently began studying the ancient and most wondrous art of karaoke. (I’m currently practicing a version of “Sitting On The Dock of The Bay” that will put both Otis Redding and that insanely talented dude at my local karaoke bar to shame.) So what will I be doing this Rosh Hashanah Eve? You guessed it, hitting the microphone with my Jewish (and karaoke loving) friends. I encourage you and yours to do the same. Just don’t expect any of the chosen people to sing the following songs. According to Molly Katz, author of Jewish as a Second Language, these tunes are strictly off limits for Semites:

Songs You’ll Never Hear A Jewish Person Sing

“Wild Thing”

“When the Bullet Hits the Bone”

“I Love the Nightlife”

“I Can’t Stay Mad at You”

“One Bourbon, One Scotch, One Beer”

“Third-Rate Romance, Low-Rent Rendezvous”

“I Fought the Law and the Law Won”

“Sex Machine”

“Some Guys Have All the Luck”

(You will hear us sing any of the following, however: “It’s My Party and I’ll Cry If I Want To,” “I’ve Gotta be Me,” and everyone’s favorite “I’ll Never Smile Again.”)

Shana Tova!

Cooking Jewish isn’t just about the holidays–it’s about the rich tradition of flavors generations old and the new twists we put on them. Judy Kancigor’s trip through old handwritten family recipes, and the “improvements” she’s made on them, mixes the nostalgia of your grandmother’s cooking with the ease of clear-cut instructions. Cook right out of the book or use Judy’s tips to perfect your own recipes–at the very least try adding her toffee walnuts to your kugel! Packed with recipes for any occasion, Cooking Jewish is a cookbook you’ll pull out over and over again for old favorites and new inspiration.