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



Holiday Gifts
Using a pasta machine dusted with
flour or a rolling pin on a flour-dusted
work surface, roll the dough out to less
than ¼-inch thick. Cut 5-inch diameter
circles from the pastry. Spoon about 2
tablespoons of the filling onto half of the
dough rounds, leaving a ½-inch border
around the filling. Brush the border with
water and then cover with a second dough
round. Press the edges of the dough
rounds together firmly to seal.

In a wok, a large cast-iron frying pan
or an electric deep-fryer, heat the oil to
365 degrees F, or until shimmering hot
and the air about 3 inches above the oil
feels hot. Place the pastries, one at a time,
in the oil without crowding, and work in
batches if necessary. Fry until light brown
and crispy, about 4 minutes. Scoop from
the oil, drain on a wire rack, and keep
warm in a 200 degree F oven while you
fry the remaining sebadas.

While the sebadas are still warm,
sprinkle them with powdered sugar,
drizzle them with honey and serve
immediately. ❆
for everyone on your list
visit your favorite bookstore
or tupress.temple.edu
srogelberg@jewishexponent.com; 215-832-0741
Financial advice
from a
knowledgeable neighbor.

E. Matthew Steinberg
Managing Director – Investments
(888) 800-1152
matthew.steinberg@opco.com Serving Investors in
Philadelphia and South Jersey
for 27 Years.

Clients able to invest a
minimum of $500,000 are likely
to best utilize our services.

This material is not a recommendation as
defined in Regulation Best Interest adopted by
the Securities and Exchange Commission. It is
provided to you after you have received Form
CRS, Regulation Best Interest disclosure and
other materials. ©2021Oppenheimer & Co. Inc.

Transacts Business on All Principal Exchanges
and Member SIPC. 3414611.2
S’finj are Moroccan rings of fried dough that are
light and spongy.

Courtesy of Aliza Green
JEWISHEXPONENT.COM WINTER HOLIDAY MAGAZINE
NOVEMBER 25, 2021
21