Food Column: Sarah Elton on Burmuelos di Chanukah

Our food columnist Sarah Elton was in today with a piece that wove together the story of Kensington Market with a Sephardic Jewish Chanukah food called burmuelos di Chanukah. Rabbi Aaron Levy of the arts based Makom community talked about his connection to the food and how, when he walks past the Mexican churrerias on Augusta in Kensington Market, he's reminded of his childhood burmuelos di Chanukah.

Listen (runs 7:17)

Aaron shared a recipe for these Burmuelos di Chanukah, courtesy of his grandmother's congregation in Atlanta, Georgia.
1 egg
1 cup milk
1 tsp baking powder
1.5 cups of flour

Beat egg, add milk and beat again
Gradually add flour and baking powder that have been mixed together
Fill a 2 quart pot with 3 inches of cooking oil allow to get very hot
Drop batter by tablespoonful into hot oil
Remove with slotted spoon when golden brown

To make the syrup:
1/2 cup honey
1/2 cup sugar
1 cup water
Mix and bring to a boil
Reduce and heat until sticky

Pour over burmuelos while hot
Sprinkle with cinnamon if desired

This recipe is from The Sephardic Cooks, Come con gana
A book put together by the Congregation Or VeShalom Sisterhood in Atlanta Georgia