Luqmat. Bumuelos. Sfenj. ʿAwwamé. Lokma. Zvingous. So many names for one deep-fried dough ball. How did these little-yeasted fritters—whatever you want to call them—spread all across the Mediterranean? And how did they become the preeminent Ḥanukka treat of the Sephardi world, from Morocco to Turkey? According to culinary historian Gil Marks in his Encyclopedia of…
Emily Sacharin is a writer, editor, and amateur culinary historian living in New York City. She blogs about Jewish food history and culture on Poppy and Prune, covers all things Jewish wedding for Smashing The Glass, and works in Communications at The Jewish Theological Seminary.