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
Credit The Jewish Museum, New York / Art Resource, NY
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.