Recetas para Shabat: recetas tradicionales para preparar en Janucá

recetas tradicionales para preparar en Janucá
recetas tradicionales para preparar en Janucá

Vis á Vis te brinda en este Shabat mientras se enciende la segunda vela de Janucá, algunas recetas de comida para esta festividad: La fiesta de las luminarias

El plato estrella es el sufganiot. Esta especie de buñuelos caseros son todo un placer para el paladar y existen muchas variedades que han ido evolucionando con el tiempo. El sufganiot tradicional consta de una masa de harina, huevos, aceite (elemento de gran simbología en estas fiestas), azúcar y vainilla. Se le puede añadir una ralladura de limón, así como yoghurt o chocolate. Tras elaborar la masa se realizan pequeñas bolas que se fríen en aceite. Tras un espolvoreado con azúcar, están listas para ser degustados.

Otro de los grandes protagonistas en estas fiestas son los latkes. Se trata de unas pastas fritas de patatas que se presentan como guarnición o como plato para compartir. La pasta consta principalmente de harina, aceite, pimienta, huevos y, por supuesto, patata. Tras realizar este paso, el siguiente es similar al de la receta de sufganiot: se fríe y se espolvorea con azúcar. Es un plato ideal para acompañar la carne. Las recetas de latkes varían considerablemente de una familia a otra. De este modo, y añadiendo diferentes ingredientes, se pueden conseguir múltiples versiones. Entre ellas destacaremos los laftkes de queso y los de manzana, por su uso extendido y su intenso sabor.

Leer más: Recetas de comida: «Pescado para el Shabat»

Este plato cocinado al horno también cuenta con diferentes versiones. Puede servirse como plato principal (salado) o postre (dulce). Existen una gran variedad de kugels dependiendo del ingrediente principal: verduras, queso, frutas… Pero destacan sobre el resto los kugels de fideos y los de patatas. Para la elaboración basta con batir cuatro yemas de huevo y mezclaras con el ingrediente que hayamos decidido. Se añade harina, se salpimenta y se mezcla de nuevo. Por último, se añaden claras de huevo batidas. Tras media hora en el horno, el plato estará listo para servir.

Las rugelach son una especie de galletas o medias lunas de origen askenazí. La masa se elabora en tiras que se presentan enrolladas y contienen diferentes rellenos: canela, frutos secos, frambuesa, limón, damascos, chocolate… El sabor característico de la masa (de harina y sal) lo aportan la manteca y el queso cremoso. Una vez elaborada, se enfría durante un par de horas para después añadir el ingrediente de relleno y enrollarlas.


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