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4 Hanukkah recipes from across Asia that meld local cultures with Diaspora traditions

TAIPEI (JTA) — Asian-Jewish cuisine is a complex tapestry.

Jewish communities have existed across Asia for longer than many might assume, especially near major historical trade routes in places such as India, Singapore and Indonesia. Other communities developed during and after World War II. Some were part of or assimilated into local cultures, while others blended culinary traditions from other lands with the cuisines of their new homes.

So what do Jews in various parts of Asia eat on Hanukkah? Jews hailing from India, Singapore, Indonesia and Japan spoke to the Jewish Telegraphic Agency about some of their go-to holiday recipes.

Jeremy Freeman’s negi latkes use a type of onion native to China and grown across East Asia. (Jeremy Freeman)

Tokyo, Japan: Negi latkes

Before moving to Japan with his wife, Maiko, five years ago, Jeremy Freeman was selling vintage Jamaican records in New York City. In fact, Maiko was the one with the restaurant  — Oni Sauce, a Japanese home-style food stand in Brooklyn’s Smorgasburg market.

But when the two made the move to Tokyo with their kids, they decided to switch it up. Freeman’s Jewish background takes the stage at their Tokyo restaurant, Freeman’s Shokudo — specifically, the smoky side: Freeman’s specializes in smoked fish and meats with a rotating seasonal menu. They often dabble in Japanese-Jewish fusion, with offerings like the bialy (made on request by a local Japanese bakery) with whitefish salad made from smoked saba (mackerel), smoked daikon pickles and tobiko, or flying fish roe.

On Hanukkah, Freeman whips up these potato latkes made with negi, a type of onion native to China and grown across East Asia, that falls somewhere between a scallion and a leek. Negi has a stronger flavor than white onions typically used in latkes, and they also produce a lot less water, creating a batter that’s cleaner and easier to work with. At Freeman’s Shokudo, they’re topped with creme fraiche, tobiko, and ikura or salmon roe. 

Recipe

Ingredients 

2 large potatoes

2 negis (Japanese leeks)

2 eggs

1/2 cup matzah meal

Tobiko

Ikura (salmon roe)

Dill 

Sour cream

Directions

Grate potatoes with the large hole side of a box grater. Use your hands to squeeze out as much liquid as possible. 
Chop negi into thin slices as you would with scallion. Mix with potatoes and add the two eggs (beaten) and matzah meal. Season with salt and black pepper. 
Heat skillet or cast iron pan with safflower oil. Add a drop of the potato mixture to test oil temperature. When it sizzles, the oil is ready. In batches, so as to not crowd the pan, add potato mixture in a thin layer for pancakes about the size of a palm. When browned on one side, flip the pancake. Make sure the pan does not get too hot. 
To serve, add a dollop of sourcream and top with ikura and tobiko and a sprig of dill.

Rosita Goldstein says Indonesian and Jewish cooking go hand in hand. (Rosita Goldstein)

Singapore/Indonesia: Deep-fried corn fritters 

Rosita Goldstein’s Saturday morning Shabbat meals have become something of a local legend among Singapore’s Jewish community. Twice a month for a decade, she hosted anywhere from 30 to 100 community members at her home, where she prepared abundant spreads of Jewish and Indonesian classics now memorialized in a cookbook.

Goldstein, who is originally from Indonesia and converted to Judaism after meeting her husband, Harvey, in Singapore, says culinary traditions from Indonesia meld easily with kashrut, or Jewish culinary rules. 

“A lot of recipes don’t use pork,” she said. “And then second of all, in the Jewish tradition, we don’t mix meat and dairy, and it’s very easy, because in most of Indonesian food, we use coconut milk.”

Life is a little slower now for the Goldsteins, who recently moved to Virginia and hope to split their time between the United States and Singapore. On Hanukkah, these deep-fried Indonesian corn fritters, served best with sour cream and sweet chili sauce, are a family favorite. In Indonesia, they’re a popular street food, but they are also a nod to the Hanukkah custom of frying in lots of oil.

Recipe

Ingredients

2 cups fresh or frozen corn kernels

1 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon garlic powder

1/2 cup thinly sliced spring onion

1/4 cup chopped celery leaves

1 large egg

1 cup water 

Oil, enough to deep fry the corn fritters.

White ground pepper, and salt to taste.

Directions

In a mixing bowl, mix the ingredients together until the flour, baking soda, garlic powder, white pepper, salt, egg and water are all well combined. 
Add the corn kernels, spring onions, and celery. Mix it well. 
Heat the oil in the pan. Using a spoon or small ladle, spoon portions of batter into the hot oil and fry. . Do not overcrowd the pan. Cook both sides of the corn fritters until golden brown. 
Serve with sour cream and sweet chili sauce. 

Esther David serves her vegetable patties with coriander chutney on Hanukkah. (Esther David)

Gujarat, India: Vegetable patties with coriander chutney

According to legend, the Bene Israel trace their beginnings in India to a shipwreck on the country’s west coast over 2,000 years ago. When British rule began in 1858, they came to Gujarat, a state on the coast and embraced local life there while maintaining their Jewish identity, leading to the formation of unique customs and culinary traditions.

Esther David is a Bene Israel Jew who grew up in Gujarat and writes about the Jewish Indian experience in her novels. Her most recent book, “Bene Appetit,” recounts the diverse traditions and cuisines of India’s five Jewish groups — traditions she says are quickly being forgotten due to modernization and immigration.

At Hanukkah, fried vegetable patties or fritters are traditional, usually served alongside carrot halva. David likes to serve the fritters with coriander chutney.

Recipes

Vegetable patty ingredients

6 potatoes

½ cup green peas

¼ teaspoon red chili powder

½ teaspoon cumin powder

1 tablespoon chopped coriander leaves

Salt to taste

Eggs, breadcrumbs, flour and oil for frying

Instructions

Peel potatoes and shell green peas. Cook both until soft. 
Mash the potatoes and combine with peas. Add red chili powder, cumin powder, coriander leaves and salt to taste. Mix with oiled hands. Divide the mixture into equal portions and shape into round patties. (Optional: add 1 small grated carrot to the mixture of potatoes and peas.)
In another bowl, whisk eggs until frothy and dip each patty in the egg mixture. Then roll in a platter of flour and breadcrumbs and cover on both sides. 
Heat oil in a pan and fry patties on both sides until golden brown. Drain and serve hot. 

Coriander chutney ingredients

1 small bunch fresh coriander leaves

10 leaves fresh mint

1 medium green chili

½ cup grated coconut

¼ teaspoon sugar

Salt 

Instructions

Clean and finely chop the coriander, mint leaves and green chili. Mix with the grated coconut, sugar and salt. Process in a mixer and serve with the patties.

Brod goreng means “fried bread” in Indonesian. (Screenshot from YouTube/Beqs Kitchen)

North Sulawesi, Indonesia: Brod Goreng

The Jewish community in North Sulawesi, Indonesia, might be one of the smallest in all of Asia. Made up mostly of descendants of Dutch Jews who came to Indonesia with the Dutch East India Company in the 17th century, the population has declined over time as Jews have attempted to assimilate amid an environment that is not always welcoming to them. In 2013, a historical Dutch synagogue in Surabaya, on the island of Java, was demolished by a real estate developer following protests by Islamic groups.

Yaakov Baruch, the rabbi for North Sulawesi’s community, is a descendant of both Dutch Jews and Holocaust survivors. He shared a recipe for brod goreng, a sweet fried bread for Hanukkah.

A Dutch-Indonesian culinary creation, brod goreng was only eaten in areas where Dutch Jews were living, Baruch said. “The Jews combined the culinary [traditions] between European and local Indonesian food, since this food is closer with sufgiyanot,” he said. “So the Jews in this country always prepare this ‘brod goreng’ next to our Menorah during Hanukkah.”

Recipe

Ingredients

250g flour

1 egg

5 tbsp sugar (you can add more if you like it sweet)

1 tsp yeast

2 tbsp butter

Water

Oil for frying

Directions

Beat sugar, eggs, butter until slightly white. Add flour & yeast, then add water little by little while stirring, until there are no lumps. Leave it for about 30 minutes, covered with a napkin. 
Heat enough oil to submerge the portions. Before frying, stir the mixture for a while, then use a tablespoon to spoon pieces one by one into the cooking oil. They will be sticky when taking them off of the spoon. Fry until golden brown. (Optional: serve with powdered sugar.)


The post 4 Hanukkah recipes from across Asia that meld local cultures with Diaspora traditions appeared first on Jewish Telegraphic Agency.

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Gaza Talks at Critical Moment, Ceasefire Not Complete, Qatar’s Prime Minister Says

Qatar’s Prime Minister and Minister for Foreign Affairs Sheikh Mohammed bin Abdulrahman bin Jassim Al-Thani speaks on the first day of the 23rd edition of the annual Doha Forum, in Doha, Qatar, December 6, 2025. Photo: REUTERS/Ibraheem Abu Mustafa

Negotiations on consolidating the US-backed truce in the war in Gaza are at a “critical” moment, Qatari Prime Minister Sheikh Mohammed bin Abdulrahman al-Thani said on Saturday.

Mediators are working to force the next phase of the ceasefire forward, al-Thani, whose country has been a key mediator in the war, said during a panel discussion at the Doha Forum conference in Qatar.

Violence has subsided but not stopped since the Gaza truce took effect on October 10, and at least seven people were reported killed on Saturday.

“We are at a critical moment. It’s not yet there. So what we have just done is a pause,” al-Thani said.

“We cannot consider it yet a ceasefire. A ceasefire cannot be completed unless there is a full withdrawal of the Israeli forces – (until) there is stability back in Gaza, people can go in and out – which is not the case today.”

TALKS ON INTERNATIONAL SECURITY FORCE

Negotiations on the next stages of US President Donald Trump’s plan to end the two-year war in the Palestinian enclave have been continuing.

On Thursday, an Israeli delegation held talks in Cairo with mediators on the return of the last hostage held in Gaza, which would complete an initial part of Trump’s plan.

Since the truce started, Hamas has returned all 20 living hostages and 27 bodies in exchange for around 2,000 Palestinian detainees and convicted prisoners.

Israel said this week it would open the Rafah Crossing for exit through Egypt soon, and that it would allow entry through Rafah into Gaza once the last remaining deceased hostage was returned.

Trump’s plan calls for an interim technocratic Palestinian government in Gaza, overseen by an international “board of peace” and backed by an international security force. Agreeing on the makeup and mandate of that force has been particularly challenging.

Although fighting has diminished, Israel has continued to attack Gaza and demolish what it says is Hamas infrastructure. Hamas and Israel have traded blame for violations.

The Israeli military said that in two separate incidents on Saturday, forces deployed in northern Gaza behind the so-called yellow line of withdrawal agreed in the ceasefire had fired on Palestinian terrorists who crossed the line, killing three.

The military was unaware of any drone strike, a spokesperson said.

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Trump’s new White House ballroom architect is a Jewish immigrant who has advocated for refugees

(JTA) — After parting ways with the first architect hired to carry out his vision for the White House’s East Wing, President Donald Trump has picked a replacement — turning to a firm run by prominent Jewish architect who once called on Trump to keep the country’s doors open to refugees and immigrants.

Shalom Baranes was born soon after his parents fled Libya amid antisemitic sentiment there, coming to the United States as a child with the help of the Hebrew Immigrant Aid Society, now known as HIAS. He rose to prominence as an architect in Washington, D.C., where he has designed both private and government buildings, including the Pentagon, that trend toward the modern.

The White House confirmed on Friday that it had chosen his firm, Shalom Baranes Associates, to continue the East Wing project, centered around the ballroom that Trump wishes to construct. Trump clashed with the first architect on the job over the ballroom’s size.

“Shalom is an accomplished architect whose work has shaped the architectural identity of our nation’s capital for decades, and his experience will be a great asset to the completion of this project,” a White House spokesman, Davis Ingle, said in a statement on Friday.

The firm did not immediately publicly confirm its attachment to the project, and Baranes did not reply to a Jewish Telegraphic Agency request for comment.

Baranes’ selection stands out in an administration that has typically favored partisan and ideological loyalists. Baranes is a repeated donor to Democratic candidates who has openly advocated against one of Trump’s signature policies, his efforts to limit refugee admissions.

In 2017, two months into Trump’s first term, Baranes penned an op-ed for the Washington Post about the new president’s travel ban. Trump had declared a ban on migrants from seven mostly Muslim countries and refugees from around the world soon after taking office, igniting wide opposition including from Jewish groups.

“The anti-immigrant sentiment I feel today is nothing new to me,” he wrote. “When my Jewish parents arrived in the United States just a few years after fleeing persecution in an Arab regime, it was as difficult for them to be accepted here as it is for Muslims now.”

Baranes laid out his criticism gingerly while saying he hoped the travel ban would be short-lived.

“As I watch the news and see families struggling to leave their countries and escape tyranny, I wonder who among them will make it to our shores and become part of the next generation of researchers, teachers, inventors, real estate developers and, yes, architects,” he wrote. “My hope is that the Trump administration will take actions to ensure that the travel ban is indeed temporary, so that good, hard-working individuals fleeing tyranny can find a new home as I did — and that each of them will be given the same opportunity to help build this great nation that I had.”

Among the Jewish groups to lobby against Trump’s travel ban was HIAS, the organization that had helped Baranes and his family come to the United States. HIAS declined to comment on his selection as White House architect but said through a spokesperson that the organization was working to respond to Trump’s crackdown on refugees, which the president renewed last week after an Afghan refugee shot and killed a member of the National Guard in Washington.

To those who are familiar with Baranes’ style, he is a surprising pick for more than just because of his personal politics. His designs typically trend toward the modern, not the gilded classical style that Trump favors. He also has said he prefers to think carefully before tackling a project — an impossibility when it comes to the White House ballroom, which is already mid-construction.

“You have to wonder why he would risk a stellar career and near pristine reputation for a project that could possibly end up in disaster. He could be publicly fired and castigated by the developer-in-chief or ostracized among his colleagues and clients,” wrote Douglas Freuhling, the editor in chief of the Washington Business Journal, on Friday.

But Fruehling noted that a successful build at the White House — one that balances Trump’s tastes with the gravitas of the White House — would be a defining capstone for any architect’s career. “He may just be the perfect architect for the job. For his sake, I hope it turns out that way,” he wrote of Baranes.

Baranes’ portfolio includes multiple synagogue renovations. He donated his services to restore the interior of Sixth & I, the Jewish center in downtown Washington, D.C., when it was reconstructed just over two decades ago.

The post Trump’s new White House ballroom architect is a Jewish immigrant who has advocated for refugees appeared first on The Forward.

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It’s time to reconsider what we know about Jewish birthing rituals

For all living things, birth is our introduction to the world. So it’s a fitting theme for the first exhibit in the Museum at Eldridge Street’s new initiative, “Opening Doors to Intercultural Understanding.”

The multiyear project is centered around three themes: sacred space, sacred community and sacred time. First Light is inspired by sacred time, which focuses on lifecycle events and holidays in the Jewish calendar. The museum staff worked with curator Warren Klein, the director and curator at Herbert & Eileen Bernard Museum of Judaica, to come up with the idea for an exhibit on birth.

“Of course, there’s a universal resonance there,” Amanda Gordon, the museum’s director of public engagement, said. “But really First Light is all about examining Jewish birth traditions and different observance practices, how they’ve evolved, but also different kinds of aesthetic craftsmanship ideas.”

Visitors are first greeted with contemporary paintings from artists Tobi Kahn and Mark Podwal that depict the significance of birth both personally and biblically. Kahn’s abstract painting evokes one of his children’s sonograms through its textured exploration of rounded shapes. This is juxtaposed with Podwal’s depiction of Pharaoh’s daughter finding Moses in the Nile, using a classic Egyptian style to depict the female face looming over baby Moses, almost protectively. Further along in the exhibit are older examples of birth-related rituals both in art and in historic objects.


“These rotating exhibitions,” Gordon said. “They give us a chance to showcase not only cultures outside of Ashkenazi Jewish culture, but also contemporary work. So to have, you know, Tobi’s work and Mark Podwal’s work here in conversation with these pieces from the 19th and 18th century.”

One of the first photographs in the exhibit is of a two-seater bench; one seat is for the sandek, who holds the baby during the bris, and the other is for Elijah the Prophet.

Klein explained that Elijah is imagined to be at every circumcision ceremony, and some communities reserve a seat for him, much like how many families save him a glass of wine during a Passover seder.

“It’s hard to kind of pinpoint where the custom was created,” Klein said. “Across the board, Ashkenazi and Sephardic communities will have a chair reserved for Elijah.”

The exhibit also explores lesser-known traditions; though most people think that Jewish birthing customs are limited to “circumcision or bris milah and that’s it,” Klein said. “It’s truly not.”

For example, there is Pidyon haben, the redemption of the first born son, a tradition that dates back to the days of the high priest, when Israelites had to offer their firstborn sons as priestly assistants. In the era of rabbinic Judaism, the redemption became more symbolic, and families would offer coins on a platter to “purchase” their child back from the rabbi. In the exhibition, a photo of an ornate silver platter filled with coins illustrates the practice.

Although the exhibit could house only a limited number of physical objects, it displays a wide range of customs. There’s a decorative amulet case from the 19th century that once held a prayer to protect its holder from Lilith, a demon — or, according to some stories, Adam’s first wife before Eve — thought to harm the mother and child during labor or right after birth. One glass case hosts a printed prayer book for a German mohel, or ritual circumciser, dated to 1744. What makes this facsimile particularly interesting, Klein explained, is its depiction of women, who are usually not seen in the visual images of the bris.

Klein wanted to make sure women were more represented in this exhibit than they usually are in discussions of Jewish birthing customs. One photograph shows a girl’s baby naming in 20th-century Morocco and another depicts the outfit worn by a female baby at a Greek ceremony.

Curator Warren Klein gives a talk at the exhibition opening. Photo by Scott Brevda, 2025. Courtesy of the Museum at Eldridge Street

The exhibit also features a wimpel, a long piece of cloth used to tie the Torah scroll. Traditionally, wimpels are made from the cloth that swaddled a baby during his bris, and are decorated with prayers for the boy to grow strong, learn Torah and get married.

“These then would be deposited or used in the synagogue, maybe on his bar mitzvah, maybe on special occasions, and then given to the synagogue almost as a census that this person was a part of the community,” Klein said. “There would be communities that had truly thousands of these.”

“Unfortunately, this is a custom that almost died out after the Holocaust,” Klein said. “There was a resurgence in the 20th century and certain communities still practice it. But it is very rare to find.”

Both Gordon and Klein expressed hope that visitors of all backgrounds would gain something from the exhibit.

“It was my hope that, you know, visitors would come in with their traditions or their kind of preconceived notions on what maybe Jewish birth traditions and customs are,” Klein said. “And to also kind of have some ideas to take with them into their own communities.”

The exhibit First Light: Birth in the Jewish Tradition will be on view at the Museum at Eldridge Street until April 26, 2026.

The post It’s time to reconsider what we know about Jewish birthing rituals appeared first on The Forward.

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