These Hanukkah recipes use plenty of olive oil, but not with the usual deep-frying of latkes and sufganiyot. Instead, chickpeas are shallow-fried and olive oil is used in cake batter.
1 tablespoon ajowan seeds1. To make the main spice blend: Finely grind the garlic and mix with the ginger, cinnamon, pimentón and Aleppo.
4. Simmer until the chickpeas are tender all the way through, about 50 minutes. Sample one; it should be very soft .5. To make the fried spice blend: Finely grind the cumin and ajowan seeds together, then mix in the amchoor and pimentón. Olive oil keeps this fine-crumbed cake fresh and moist even after it sits out for days. Its flavor — cocoa and orange blossom, amplified and echoed by urfa, a spice with the aroma of chocolate and citrus — is as complex as it is instantly agreeable. And anyone intimidated by baking will appreciate this no-fail batter that’s mixed by hand.
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