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The end of every year culminates with our festival of lights and we go all out in a big way to light our giant Menorah with our community joining us in lighting the candles as the sun sets.

Chanukah which means 'dedication' in Hebrew, reminds us the importance of our temple destroyed twice in our ancient history and deprived from us in our modern times, but we are satisfied to have a portion of it where we pray and celebrate the joy of being jewish, that part being the Western Wall.

A symbol of what was and what will always be - Jerusalem, the heart of Judaism  

Did you know? The story of Hanukkah does not appear in the Torah because the events that inspired the holiday occurred after it was written. It is, however, mentioned in the New Testament, in which Jesus attends a "Feast of Dedication."

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4 Medium potatoes

6 Tablespoons Extra Virgin Olive Oil

3 Eggs beaten

2 Tablespoons matzah meal

2 Teaspoons kosher salt

1/2 Teaspoon course black pepper

Applesauce or sour cream to serve

or Sprinkling of cinnamon and sugar


Prepare large bowl filled with cold water.

Peel potatoes and as you finish each one place in cold water to prevent browning.

Cut potatoes lengthwise into halves or quarters to fit into a food processor feeding tube. Using the fine grater attachement.

Or finely grate with a normal grater.

Add egg, matzah meal, salt and pepper and mix well.

Heat oil in large pan over medium heat.

Drop 6 to 8 spoonsfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the pan without crowding. 

Fry 3 to 4 mintures on either side until golden and crisp around the edges. Blot excess oil with paper towels. Serve warm with applesauce, sour cream or cinnamon and sugar.

TIP: Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.

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