Luqmat: A Little Fritter With A Long History

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?

This Hanukkah, I covered the world of Sephardi fritters (and deep fried for only the second time in my life) for haSephardi—head over there to find out, among other things, why some  Sephardi authorities thought these little guys were THE biblical manna.

“Luqmat: A Little Fritter with a Long History“