The story of Hanukkah reminds us yet of another history lesson about the importance of tolerance between religions and cultures. So instead of one culture forcing itself on another, I’d like to see how food can bring us together. Here is a take on people and cultures – we are so different yet we are so similar.
This example is about our similarities in cravings and taste: Do we really have to talk about how oil or fat in our food helps everything taste so good, and how fried food in particular makes sure we feel comforted and happy?! Now add to it sugar and carb and you got yourself a pretty ecstatic combo.
Looks to me like many cultures have already made this discovery of happiness recipe in the shape of a doughnut:
“Thank you” America for the ‘Dunkins’ and the ‘Krispy Kremes’, I could watch the journey of a doughnut behind a glass wall for a whole day, while eating a soft glazed doughnut or a Boston Cream one. “Merci” French culture for the lovely Beignets – square shaped (like in New Orleans) or any shape with the extra powdered sugar on top… “Grazie” Italians for little bites of heaven named Zeppole and for Bombolones filled with all sorts of goodness. “Gracias” Spanish culture for giving us the long lasting Churros… I could go on and on…
Growing up in Israel, we had ‘Sufganiyot’ – medium to large sized yeast doughnut usually filled with strawberry jam. Throughout the years it has been fun watching the Israeli character comes to play in doughnuts as well… You see, Israelis got to keep moving, they have to discover, invent and create new things ALL the time.
You can totally see it in Sufganiyot – Israelis keep inventing the doughnut.
It is so much fun looking at bakeries in Israel during the months of November and December …through the glass vitrines you can see colorful creations and I am not sure anymore if I can even call them doughnuts… flavors such as pistachio and Halva, passion fruit and mango cream… toppings of popping candy and meringue kisses with special tube attached that you can squeeze in your choice of filling just at the right moment before your first bite.
Tunisian Yo Yo are my Hanukkah tradition. They are small fried cookies with an interesting “cakish” texture and citrusy glaze that gives them a really light and unique taste. My Savta (grandma) made Yo-Yos and coated them with dry ground coconut. She made them not just on Hanukkah, but also on other occasions that required something “tunisianly sweet” … I love keeping up with the tradition and make them especially on Hanukkah for my family and friends.
I invite you to give this tradition a try…
You will need:
2 Eggs
½ cup Sugar
½ cup Canola Oil
½ cup Orange Juice (freshly squeezed)
Zest of 1 Orange
550 gr. Flour (about 3 cups but please WEIGH!)
2 tsp. Baking Powder
Canola oil for deep-frying
For the Syrup (‘Asal’):
2 cups Sugar
¼ cup Lemon Juice (freshly squeezed)
1 cup Water
1/2 tsp. Rose Water / 2 DROPS Rose extract
Let’s do this!
Start with the ‘wet’ ingredients; hand whisk the eggs and gradually add sugar.
The mixture should be light in color and fluffy looking.
Zest one orange and set aside the zest to add to ‘dry’ ingredients later.
Juice couple of oranges, maybe even three depends on the size and juiciness of the orange… You will need half of a cup of orange juice.
Add the orange juice and continue to whisk.
Time to whisk in the oil.
make sure to whisk well to unify the mixture.
Use a cooking scale to get the exact amount of flour that is needed.
Sift the flour and baking powder in a separate bowl.
Add the orange zest to the sifted flour and baking powder.
Now it’s time to fold in the ‘dry’ ingredients…
Mix gently to get a unified and very soft dough.
This dough smells AMAZING!
Cover with plastic wrap and let the dough rest for 30 minutes at room temperature.
Using a rolling pin roll out the dough to a half-inch thickness.
Create circles (2-2 ½ diameter) with a hole in the middle.
You may use a mini doughnut cutter or a cookie cutter and a smaller hole maker.
Be creative… Look what I found!
Deep fry the cookies in medium heated oil make sure to turn them over in the deep oil until they reach golden color. Don’t over fry them – just a minute or two on each side.
Remove to paper toweled tray to get rid of any excess oil.
Once all the Yo-Yos are fried and set aside you may start making the syrup.
Remember the Tunisian syrup called ‘Asal’ from the Semolina Orange Cake? Well, tradition is tradition and we get to make it again:
Use a small saucepan and on medium heat bring to a gentle boil Sugar and Water.
When Sugar is completely dissolved into water and small bubbles surface add Lemon Juice.
Continue on medium heat to reach a syrup texture.
Add JUST two drops of Rose Extract it is VERY strong and we don’t want a dominant perfumed aroma to the Yo-Yo. If you are using Rose Water you may use one teaspoon since it is diluted in water.
Check texture by holding one drop of the syrup between two fingers to feel the stickiness and see if a thin string will start forming between your fingers.
Ready to dip the Yo-Yo into the hot syrup?
Make sure you turn the Yo-Yo onto both sides.
The Yo-Yos are ready to eat and they are delicious just like that; but now it is your call whether you’d like to get fancier…
My Savta used to coat them with naturally ground (unsweetened) coconut.
Or you can go super fancy… My kids go crazy for this one!
A little Tip:
If not used on the same day, the Yo-Yo cookies can be stored in a sealed container and need to be re-dipped in syrup before serving. You may also freeze the cookies for longer storage period (just defrosted in room temperature and re-dip in syrup before serving)
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Quick Recipe:
Yo-Yo Tunisian fried cookies-
Combine all ‘wet’ ingredients using a whisk in this order: Eggs, Sugar, Orange Juice and Canola Oil.
Fold in sifted Flour and Baking Powder.
Add Orange Zest and mix gently to create unified and soft dough.
Cover bowl with plastic wrap and let the dough rest for 30 minutes.
Using a rolling pin and a cookie/doughnut cutter, create circles (2-2 ½ diameter) with a hole in the middle.
Deep-fry the cookies in medium heated Canola Oil on both sides until golden brown.
Dip the golden cookies in the hot syrup (‘Asal’)
Tunisian Syrup ‘Asal’-
On medium heat bring to a gentle boil Sugar and Water.
Add Lemon Juice when Sugar is dissolved.
Continue cooking on medium heat to reach a syrup texture.
Add ONLY two drops of Rose Extract.
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