The Ultimate Hanukkah Party with NYSHUK

By Food & Wine
Updated June 13, 2017
Photo © Christine Han
The harissa masters of NYShuk, Leetal and Ron Arazi, host family and friends for a beautiful Moroccan-style Hanukkah feast.
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Leetal and Ron Arazi

Photo © Christine Han

Leetal and Ron Arazi of NYShuk make incredible artisan harissa. Watch how they make it!

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Family Recipes

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The book of recipes belonging to Leetal’s grandmother, Rika. They used it to make ekmek kadayıfı, cream-filled doughnuts that are topped with chopped pistachios.

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Chicken Levivot

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Chicken levivot—fried, spiced and herbed shredded chicken and potato cakes with harissa dip that’s made by mixing NYSHUK harissa, oil, garlic and lemon.

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Jerusalem Artichoke Latke

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An oversized Jerusalem artichoke latke topped with parsley, yogurt and l’ekama, the aromatic spice mix Ron and Leetal make at NYSHUK.

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Preparing the Food

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Leetal’s grandmother, Rika, and Ron forming popletas, harissa-flavored potato dumplings filled with meat.

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Forming Popletas

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Rika’s knowing hands forming popletas.

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Family and Friends

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The couple’s good friend Kiko with his son, Lucas, and Ron.

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More of the Spread

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Charred beet and herb salad.

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Toasting the Holiday

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Leetal, friends Shino and Cynthia, and Ron with Rika, toasting the holiday.

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Making Doughnuts

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Ron showing his grandmother-in-law Rika how to make Moroccan doughnuts called sfinj.

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Lighting the Menorah

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Leetal’s father, Shimon, lighting the menorah.

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Dessert Table

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The dessert table, aglow. From left, Moroccan doughnuts (sfinj), cream-filled doughnuts topped with pistachios (ekmek kadayıfı), coffee meringue layer cake and walnut cookies.

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Moroccan Doughnuts

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Drizzling the Moroccan doughnuts (sfinj) with saffron-cardamom sugar syrup.

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Dessert Plate

Photo © Christine Han

Dessert plate: mint and sage tea, the cream-filled doughnuts with pistachios, coffee meringue layer cake and a walnut cookie.

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