'Jewish Soul Food' for Hanukkah

Israeli writer and editor Janna Gur shares recipes from the Jewish diaspora: herb and meat latkes, and honeyed Hanukkah puffs

PHOTO: Daniel Lailah; "Ijeh is a wonderful alternative to the traditional Hanukkah latkes with a big plus: unlike potato latkes, ijeh can be made in advance and served at room temperature," Gur writes in Jewish Soul Food.
Laura Brehaut, Postmedia News
Originally published on December 7, 2016; National Post
Ijeh b’lahmeh — Syrian herb and meat latkes — make a delicious alternative to potato latkes for Hanukkah.
PUBLISHED IN PRINT:
National Post: December 8, 2016; page B8 (all editions but Toronto)
Vancouver Sun: December 21, 2016; page C3
Calgary Herald: December 21, 2016; page C2
Edmonton Journal: December 21, 2016; page C2
Regina Leader-Post: December 21, 2016; page C2
Windsor Star: December 21, 2016; page C2
Ottawa Citizen: December 21, 2016; page C2
Montreal Gazette: December 21, 2016; page B2
Woodstock Sentinel-Review: December 21, 2016; page A9
Peterborough Examiner: December 21, 2016; page C2
Cornwall Standard Freeholder: December 21, 2016; page B7
The Belleville Intelligencer: December 21, 2016; page B4
Welland Tribune: December 21, 2016; page C1 / Front
Orillia Packet & Times: December 21, 2016; page C2
The Sault Star: December 21, 2016; page B4
Owen Sound Sun Times: December 21, 2016; page B6
Niagara Falls Review: December 21, 2016; page C1 / Front
Northern Daily News (Kirkland Lake): December 21, 2016; page B3
The Barrie Examiner: December 21, 2016; page D3
St. Catharines Standard: December 21, 2016; page C1 / Front
Brantford Expositor: December 21, 2016; page D1 / Front
Kingston Whig-Standard: December 21, 2016; page D1 / Front
London Free Press: December 21, 2016; page C8
Daily Herald-Tribune (Grande Prairie): December 21, 2016; page A18
The Brockville Recorder & Times: December 21, 2016; page B7
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