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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.)
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AIPAC attacked a Democrat for funding ICE. Now it’s backing one who voted the same way.
AIPAC’s super PAC is spending big to boost Rep. Haley Stevens in Michigan’s Democratic Senate primary — over a record that includes the same ICE funding vote the group used to attack a different Democrat earlier this year.
Stevens is one of three leading candidates in the primary, running against progressive insurgent Abdul El-Sayed, who called the Israeli government “evil” like Hamas, and state Sen. Mallory McMorrow. A new 30-second ad from AIPAC’s super PAC, the United Democracy Project, praises Stevens for confronting Trump’s immigration policies — citing legislation she introduced to create an independent prosecutor for ICE misconduct, and her calls for then-Homeland Security Secretary Kristi Noem to resign.
The ad is part of a multimillion-dollar campaign to boost Stevens, a longtime AIPAC ally, whom the group helped elect in 2018 and reelect in 2022.
But the message is hard to square with AIPAC’s own record elsewhere. Earlier this year, the group spent more than $2 million attacking former Rep. Tom Malinowski in a New Jersey special election for voting to fund ICE as part of a bipartisan border bill. “We can’t trust Tom Malinowski to stand up to President Donald Trump,” that ad said. Stevens voted for the same funding bill. Last June, she also voted for a House resolution thanking ICE agents “for protecting the homeland.”
An AIPAC spokesperson and a UDP representative did not immediately respond to explain why the vote to fund ICE was presented as a liability in Malinowski’s race but not in Stevens’ case.
AIPAC has spent years cultivating ties to Trump-aligned Republicans, many of whom strongly support aggressive immigration enforcement.
The Israel-boosting organization’s brand has become increasingly controversial among mainstream Democrats in recent years. Congressional candidates, including some Jewish Democrats, have promised not to take contributions from AIPAC. Last month, New York City Mayor Zohran Mamdani used the word “monsters” to describe AIPAC at a rally for progressive candidates he backed, all of whom won their primaries.
In the Michigan race, shaping up as one of the starkest tests of the Democratic coalition and how the party navigates policy towards Israel in Congress, United Democracy Project has already spent $10.7 million backing Stevens, making the Michigan contest one of its largest Senate investments this election cycle. AIPAC also raised several million dollars for Stevens by directing its donors to online portals that funnel money directly to the candidate’s campaign, effectively erasing its fingerprints in public data.
McMorrow has the endorsement of J Street, the liberal Zionist advocacy group that supports a two-state solution. The Jewish Democratic Council of America issued a rare dual endorsement of Stevens and McMorrow.
El-Sayed, the progressive frontrunner, is increasingly trying to transform AIPAC’s investment in the race into a centerpiece of his campaign message. Backed by Sen. Bernie Sanders, El-Sayed has released videos accusing AIPAC of attempting to buy Democratic elections and police debate over Israel. In recent months, he has also reached out to Jewish voters while seeking to channel the energy of the 2024 Uncommitted movement, which protested the Biden administration’s support for Israel in the war against Hamas in Gaza. The state is home to the largest concentration of Arab Americans in the United States. Jewish voters make up just 1.4% of the electorate in the state.
Arno Rosenfeld and Hannah Feuer contributed to this article
The post AIPAC attacked a Democrat for funding ICE. Now it’s backing one who voted the same way. appeared first on The Forward.
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Adam Sandler officiates Taylor Swift-Travis Kelce wedding, fueling theories about singer’s Israel stance
(JTA) — A Jewish comedian who played one of cinema’s most notable Israeli characters took center stage — literally — at Taylor Swift’s wedding at Madison Square Garden on Friday.
Adam Sandler officiated the ceremony between Swift and Kansas City Chiefs tight end Travis Kelce, a spokesperson for Swift confirmed to media after the wedding.
The event included a wide range of Jewish attendees, including the Haim sisters, who recently attended a Knicks game with Swift; the writer and actor Lena Dunham; Joshua Kushner, the businessman whose brother Jared is a top Middle East advisor to President Donald Trump; and Kelce’s former teammate Mitchell Schwartz.
Sandler’s presence in particular fueled criticism from anti-Israel voices, who argued it was significant that someone who has described himself as “very pro-Israel” officiated the wedding. Sandler has discussed his friendship with Swift and Kelce publicly, saying that it developed through his daughters, who are Swift fans.
Swift has largely avoided wading into polarizing political issues, and her outlook on the Israeli-Palestinian conflict has been a source of confusion for many fans, who have struggled to interpret her silence on the topic at a time when many celebrities have publicly voiced support for Gaza. Her decision not to publicly criticize Israel is seen as having bolstered her popularity among Israelis. At the same time, some pro-Palestinian fans have decried her silence and protested at her concerts, while others have speculated that she is privately pro-Palestinian but has avoided speaking out for fear of alienating fans.
“For all the Swifties defending Taylor Swift regarding her silence on Palestine she had Adam Sandler … a well-known Zionist, officiate her wedding so I think we know where she stands now,” tweeted an account called Land Palestine that had nearly 2 million followers on Instagram before being suspended last year.
“They’re all Zionists, clearly, and no doubt about it,” tweeted the Oxford University student Kate Crawford, a prominent pro-Palestinian voice on X who identifies as partly Jewish.
Some pro-Israel voices joined in the speculation. “I wonder if she is publicly aligning herself with certain people for a soft launch of her views. If she were to say some pro-Israel or pro-Jewish things, I think it could go a long way amongst the younger generation,” wrote one user on Reddit’s “Jewish” forum, in a post that was deleted but yielded nearly 200 comments parsing Swift’s possible Israel attitudes. (Among the evidence offered for possible pro-Israel leanings: She and Kelce recently dined at a buzzy Israeli restaurant. But other commenters noted that Gigi Hadid, a Palestinian-American celebrity who has spread anti-Israel rhetoric, was also at the wedding.)
The chatter about the wedding and Israel swelled so much that the parody account Buzz Crave riffed off of it with a viral post proclaiming: “Taylor Swift and Travis Kelce have left the U.S. for Israel to start their honeymoon.”
Like Swift, Sandler is not among the celebrities to engage in activism on Israel or Gaza. In fact, Sandler — whose early hits included “The Hanukkah Song” — is not known to have visited Israel, after disclosing in a 2022 interview that he had never traveled to the country of one of his signature characters. He played Zohan Dvir, an Israeli soldier who prefers partying to war, in the 2008 comedy “You Don’t Mess With the Zohan.”
Sandler made the “very pro-Israel” comment in 2015 while criticizing artists who boycott Israel during an appearance on Howard Stern’s radio show. He has said little publicly about Israel since the immediate aftermath of Hamas’ Oct. 7, 2023, attack that began the war in Gaza, when he said his “heart is shattered” and signed onto an entertainment industry letter calling on then-President Joe Biden to help return the Israeli hostages taken by Hamas.
For some, the reaction to Sandler’s officiation added to a growing sense that no Jewish figure can escape being targeted by anti-Zionist activism. “You can stay silent. You can avoid politics. You can try not to get involved,” the pro-Israel influencer Ran Alkalay posted on Instagram. “For antisemites, none of that matters.”
For other Jewish voices commenting on the wedding, the guest list was immaterial. On Facebook, Rabbi David Glickman of Kansas City noted that Swift and Kelce had doled out $26 million in charitable gifts ahead of their nuptials.
“Jewish tradition says that a bride and groom have the ear of God on their wedding day — so the couple will say silent prayers for folks in need. I’m grateful your prayers weren’t only silent,” Glickman wrote. “You gave an example for all of us that personal celebration is made greater through tzedakah and generosity. Your charitable gifts are more impressive than a wedding at MSG — I hope it will get the same publicity.”
This article originally appeared on JTA.org.
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In the pickles and babka of Williamsburg and the Lower East Side, a glimpse of a lost New York
It was an early Sunday morning when my grandmother and I arrived at Sander’s Bakery in South Williamsburg for a “Pickles and Babka” food and culture walk through Williamsburg and the Lower East Side.
Since 2024, Sammy, our leader, has been showing off his favorite kosher food spots on @kosher.hopping, an Instagram account, which now boasts more than 17,000 followers and features a variety of mouthwatering dishes — including kosher sushi, kosher smashburgers and historic businesses like the ones we would be visiting.
It was Sammy’s last stop in Williamsburg of the season: Business owners were already closing up shop for the summer and heading upstate.
As our group gathered — city natives along with visitors from Westchester and Long Island — Sammy described South Williamsburg as a glimpse of what the Lower East Side used to be. Unlike the Lower East Side, which has experienced gentrification in recent decades, this neighborhood has retained its distinctly Jewish identity since immigrants first crossed over the Williamsburg Bridge.
When my grandmother and I entered Sander’s, opened by a Holocaust survivor in 1959, the smell of yeast and chocolate was so tantalizing that we couldn’t help but purchase a Danish and cherry turnover before the tour even began. We then tried slices of chocolate and cinnamon babkas, which were rich and nutty.

As our group walked towards Flaum’s, an appetizing store reminiscent of Russ & Daughters, but kosher — buses lined the streets, each bound for a different yeshiva. There was a grocery store at each corner, shops with beautiful silverware and strings hung up to designate the eruv. At the shop, we sampled small cheese danishes and sugar cookies with custard. The cookies were my favorite “bite” of the tour; they were sweet with great texture, and the custard provided a necessary moistness.
When we walked to the subway to head to the Lower East Side, the neighborhood took a decidedly different turn. All at once, the local businesses and Yiddish signs were gone and replaced with fast food chains. As we climbed up the steps and the train pulled into the station, we returned to the city’s usual chaos, leaving Williamsburg behind.
Upon exiting the subway, we made a pit stop at Essex Street Market. Its origins stem from Jewish open air markets that were once crowded with pushcarts. Under Mayor Fiorello LaGuardia, these sellers were forced to move inside. The original indoor market, located across the street from its present-day location, retained its Jewish character, but the market doesn’t currently house any kosher vendors.
As we continued on to our remaining stops, I felt aware of what was lost. Entering The Pickle Guys, located on the corner of Grand Street and Essex Street, a deliciously briny smell filled the air from the dozens of barrels at the center of the shop. We tried pickled corn and carrots and — my favorite — mango, which had a delightfully spicy aftertaste.

We could feel the presence of what was formerly “Pickle Alley”: the neighboring road that featured more than 80 vendors. Now, The Pickle Guys is the last pickle shop left in the Lower East Side. Even the pickles, made with plastic barrels, are not what they once were; Sammy told us that the New York Department of Health banned wooden barrels in the 1970s, and even now vendors swear that they don’t taste the same.
We ended our walk at Moishe’s Bakery, the last kosher bakery on the Lower East Side. Many Jews still live near the bakery; the community mikveh is in the building across the street. Until it closed this year, East Side Glatt, the neighborhood’s last kosher butcher, was located right next door to Moishe’s.
Though The Pickle Guys had been packed, Moishe’s felt intimate and at the center of a community, like the shops we visited in Williamsburg. We tried chocolate and poppy seed versions of Kokosh cake, loaves similar to babka that stem from Hungarian origins. We also picked up some of my dad’s favorite rainbow cookies to bring home with us.
After the tour, I made my way to Eldridge Street Synagogue’s “Egg Rolls, Egg Creams, and Empanadas” festival. On the way, I walked past the old Forward Building, which once bustled with whirring printing presses and Yiddish-speaking reporters. A large graffiti “JET” had been painted on the side of the building.
When I first came back to the city this year, my best friend texted me to ask whether I thought New York was changing. She felt that it had been modernizing; sometimes, she said, she looked around and couldn’t find the “old New York.” As I toured South Williamsburg and the Lower East Side, I felt as though I was looking into a bygone era, seeing remnants of what had mostly been lost. I would have given anything to return to the Lower East Side crowded with pushcarts and Yiddish music to be heard.
Still, as I listened to the singing trio of the Mamales crooning “Yidel Mitn Fiedel,” while the smell of empanadas filled the air and festivalgoers played Mah Jongg, the culture of the Lower East Side felt bustling and alive. The Lower East Side isn’t the neighborhood it had once been, but its legacy remains — in the people making babka and those who choose to share their story.
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