with tangy cheese and drizzled with honey that she makes for
Chanukah, shared below.

With its versatility and aff ordability, fried food is beloved
across the world.

“If you think about it, is there any cuisine in the world that
you can come up with that doesn’t have fried food?” Green said.

However, doughnuts, regardless of the form they take, are no
more celebrated than they are on the Festival of Lights.

SARDINIAN SEBADAS
FROM “STARTING WITH INGREDIENTS: BAKING”
BY ALIZA GREEN
Eastern European Jews fi lled a leaner, fried dough with savory fi llings, as sugar
was expensive.

For the fi lling:
Courtesy of “The Encyclopedia of Jewish Food” from Houghton Miffl in Harcourt
8 ounces whole milk ricotta
2 ounces mild goat cheese
Grated zest of 1 lemon (1 tablespoon)
2 large eggs
2 tablespoons sugar
For the dough and assembly:
¼ pound (1 cup minus 1 tablespoon) unbleached all-purpose fl our
2 ounces (½ cup minus ½ tablespoon) bread fl our
¼ pound (½ cup plus 2½ tablespoons) fi ne semolina
½ teaspoon fi ne sea salt
½ cup warm milk
¼ pound (1 stick) unsalted butter, melted and cooled
3 cups canola oil, for frying
Powdered sugar
½ cup honey, warm
Make the fi lling: Combine the ricotta, goat cheese, lemon zest,
eggs and sugar in a mixing bowl and blend well. Set aside.

Make the dough: In the bowl of a standing mixer fi tted with
the whisk attachment, combine the all-purpose fl our, bread fl our,
semolina and salt.

In a separate bowl, whisk together the milk and butter. Pour
the mixture into the fl our mixture, change to the paddle attach-
ment and beat until a ball of dough forms. Beat 1 minute longer,
or until the dough is smooth, wrap well and chill for 1 hour in
the refrigerator or 30 minutes in the freezer.

etorres69 / iStock / Getty Images Plus
20 NOVEMBER 25, 2021
WINTER HOLIDAY MAGAZINE
JEWISHEXPONENT.COM