In some Jewish homes this Hanukkah, families will celebrate with an alternative to the traditional potato latke: the boyo. These Turkish-style stuffed pastries — also known as bulemas, depending on their shape and the village their maker comes from — are made by Jews whose ancestors lived in the Ottoman Empire.
Traditionally, boyos were made for Shabbat (the Sabbath) and the Jewish holidays. But these busy days, they're reserved mostly for the holidays.
Originally published on Fri December 14, 2012 7:11 am
At Hanukkah, many Jewish families celebrate with foods such as latkes and donuts that are fried in oil. The tradition honors the story of the miracle that occurred when a one-day supply of oil burned for eight days inside a temple under siege by the enemy .
Some Jews also eat dishes like kugel, cheesecake or rugelah that all share one ingredient — cheese. But how did cheese make it onto the holiday menu?
It starts (as many of these tales do) with a woman. This woman was Judith.
Like many of us who consider ourselves food adventurers most of the year, when it comes to Thanksgiving, we just want the turkey and mashed potatoes we grew up with. Well, OK, maybe just a teensy bit better than what we grew up with, but along the same lines.
Thanksgiving has its must-haves: potatoes, cranberries, turkey. But cooking the feast with a soul-food style gives the meal a whole new flavor.
Soul food conjures up thoughts of rich dishes full of butter or gravy — comfort foods. But soul food comes out of one of America's darkest chapters. Chef Melba Wilson, owner of Melba's Restaurant and Melba's 125 in Harlem, N.Y., explains that the basis of the cooking comes from the food slave owners gave to slaves.