The donut in disguise: Donuts with meat Have you tried? | Israel today

Hanukkah, as we all feel these days, is a particularly fun holiday.

Lighting candles, spinning tops, Maccabean stories, and of course - pancakes and donuts.

Why do we not eat other fried foods on Hanukkah?

Why a pancake and a donut?

Why ask questions that I am not sure I want to know the answer to.

Sometimes "like this" is a great answer, especially when it comes to a delicious custom.

I really like lighting Hanukkah candles with other guests every day.

This allows me to taste a wide variety of donuts - for example, Eshel donuts, Romanian papaya donuts, Moroccan spinach, Georgian ponchik, donuts from America, and more.

Every nation or community has a legacy of donuts, because the bottom line - carbs, and more fried and sweetened, is always a winning dish, not to mention addictive.

Lucky we only limit them to eight days.

By the way, it is important for me to lighten black on white: for me, there is nothing like a fresh donut with jam and full of powdered sugar.

However, as I believe you have already come to know me, I also like to take the existing and change and upgrade it.

Like in the spinning top game, play with the donuts and turn them into something else.

So get a recipe for a basic donut, on the back of which I built three recipes for upgraded donuts, including with meat.

If you want a pun on the spirit of the holiday - I made you donuts that "turned around".

Basic donut

Materials:

• 750 grams of flour (lever)

• 25 grams of yeast

• 75 grams of sugar

• 1/2 teaspoon salt

• 2 eggs

• 400 grams of soy milk / almonds (without sugar)

• 2 tablespoons cognac or brandy

• Grated peel of one orange

• Between 3/4 to one glass of water

• Frying oil

Place the flour in the mixer bowl, add the yeast and sugar, mix lightly and add the salt.

Make a hole in the center of the mixture, place the rest of the ingredients in it, mix slowly and add the water gradually.

Put for at least 10 minutes, until a uniform dough is obtained.

Cover the dough and puff for about an hour, until it doubles in volume.

On a floured surface, roll out the dough to a thickness of 1 cm. Using a pinch or cup, make circles, form balls out of them and swell again for about 20 minutes, until they double in volume. In a saucepan, heat oil for deep frying, fry each ball of dough for about a minute. Side and take out the donut to absorbent paper.Note: You can determine the size of the donuts you want by choosing the size of the dough circles you are whipping and rolling.

"Hamburger donut" with shredded meat

"Hamburger donut" with shredded meat, Photo: Assaf Carla

Materials:

• 10 donuts (the size of a hamburger bun)

• 1 kg slice of ontribe

• 1 tablespoon mustard

• 1 tablespoon soy

• 1 teaspoon smoked paprika

• 4 bay leaves

• 5 grains of allspice

• Salt

• Ground black pepper

• Frying oil

• A handful of coriander leaves (to serve)

Spread the meat with mustard and spices and set aside for at least an hour (you can also season the night before and leave in the fridge).

In a saucepan, heat oil and sear the meat from all directions.

Pour water up to half the height of the meat, lower the heat and cook for 4 hours.

Alternatively, after burning, you can heat the meat in the oven, at a temperature of 150 degrees, for the same time.

When the meat is tender, take it out of the pot, cool completely and with a fork disassemble it into strands.

The liquid left in the pot is filtered and reduced to a sauce.

Return the meat strands to the resulting sauce pot and heat while stirring.

Now, for assembling the donut.

Cut the donut in half, generously place the ontrib on one of the halves, sprinkle over the coriander leaves and cover.

Tip: Just like in a hamburger, here too you can add a sauce or vegetable you like.

A donut filled with heavy feta

Donuts filled with heavy feta, Photo: Assaf Carla

Materials:

• 10 small donuts

• 1 kg of chicken liver

• 2 onions cut into large slices

• 2 tablespoons canola oil

• A pinch of coarse salt

• A little black pepper

• 100 grams of fur compliment, cut into cubes

• 1/2 2 tablespoons cognac

• 1 jar raspberry jam or other fruit jam

Rinse the chicken liver, clean it of fat and cut each piece into two lobes.

Fry the livers in a little oil on both sides for a short time, just until they change color from red to pink, season with salt and pepper and refrigerate.

In a pan, fry the onion with the oil and liver juices, until it absorbs all the flavors and greases.

Transfer to a bowl with the livers and let cool for half an hour.

In a food processor, grind the livers and onions, add the compliment cubes (at room temperature) and the cognac, and process until a feta with a smooth texture is obtained.

Taste and, if necessary, adjust the seasoning.

Transfer the feta to a plastic bag and refrigerate.

Now, for assembling the donut.

Using a knife, make a small opening at the top of the donut, fill with a heavy feta and close the opening with a drizzle or a teaspoon of jam.

Pear wrapped in a donut

Pears wrapped in a donut, Photo: Assaf Carla

Materials:

• Donut dough (as in the base recipe)

• 6 small pears

• 1/2 cup white wine

• 1/2 cup water

• 6 units of saffron threads

• 1/2 cup sugar

• 1 stick of cinnamon

• 1 beaten egg

• Powdered sugar (for decoration)

Peel the pears (leave the sting), place them in the pot so that they stand side by side, add the white wine, water, saffron, sugar and cinnamon and bring to a boil.

Lower the heat, cover the pot with a lid, cook for about a quarter of an hour and refrigerate.

Prepare the donut dough, roll it to a thickness of 1 cm and cut into strips. Wrap each pear in a strip of dough, brush with egg and bake in a preheated oven at 180 degrees for 30 minutes. When baking, remove the donuts from the oven, sprinkle over powdered sugar and serve.

Were we wrong?

Fixed!

If you found an error in the article, we'll be happy for you to share it with us