52 | DECEMBER 15 • 2022 

I 

don’t have plans to return to Israel, but the next 
time I go, it will be during Chanukah. 
For Jews around the world, the eight-day 
Festival of Lights begins on the Hebrew calendar 
of 25 Kislev. For us this year, that is the evening of 
Dec. 18, running through Dec. 26. Chanukah is 
not technically a national holiday in Israel, but the 
schools and businesses close so the community can 
celebrate. 
Israel’s party starts with a popular 20-mile 
runner’s relay in Modi’in, that ends at the Western 
Wall in Jerusalem. The last torchbearer sprints the 
flame up to the Chief Rabbi, who uses it to light 
the first candle of a giant menorah. Cheers erupt as 
the flame officially kicks off the holiday. 
At sunset, families light their menorahs out-
doors, creating a warm glow that brightens the 
streets in the neighborhood after dark. There are 
plays, games, sing-alongs and traditional holiday 
foods. Chanukah in Israel is a true celebration of 
hope and freedom, and an obviously festive time 
to visit.
This merrymaking alone should be enough for 
me to book my ticket with El Al, but as a chef, 
my real interest for switching continents during 
Chanukah revolves around food. We play games, 
sing songs, have parties and light menorahs here 
too, so that’s not it. The primary reason for a visit 
is the difference between what we use to commem-
orate the oil’s miracle of burning for eight days. 
Traditionally, Americans fry latkes, while Israelis 
indulge in the sweetness of sufganiyot, a fried hole-
less donut, with custard or jam inside. 

MICHELLE KOBERNICK 
SPECIAL TO THE JEWISH NEWS

Rolling 
Out the 
Dough…

Try the official Chanukah 
food of Israel: sufganiyot. 

FOOD