Saludozas: A Turkish-Jewish Treat
Try this savory Turkish-Jewish dish this hanukkah.
I am Sephardi-Mizrahi. My family is half Turkish and half Persian and both traditions have AMAZING food, but my favorite Hanukkah recipe hands down come from my Turkish side. My family honors the Festival of Lights by frying Saludozas for the holiday. Saludozas (sg. saludoza), are a fried cheese and potato pastry, kind of similar to a pupusa or an Indian Samosa. However, you’ll notice this recipe doesn’t call for many flavorful spices or ingredients. That is very characteristic of Jewish-Turkish cuisine, simple yet rich and flavorful.
In my family, this is the food we fight over because we only make it for special occasions and it is so good. This recipe has been with us for generations, I can’t even tell you how far back. It is a reminder of where we came from not only because of the flavors and its origin, but also the name of it which is in Ladino. For me personally, it is even more significant, as I am far away from my family and it keeps me connected to my heritage even from thousands of miles away. I’m excited to share this super delicious dish with all of you!
1kg/8 cups all-purpose flour
50g/1/3 cup instant yeast
1 Tbsp salt
3 Tbsp oil
2 1/2 cups warm water
3 medium potatoes
150g /3/4 cup feta cheese (quality matters here so plan accordingly!)
Vegetable oil for frying
To make the dough:
- Mix the yeast in warm water. Set aside.
- Once the yeast has bloomed (become frothy) mix it with all the rest of the ingredients in a bowl.
- Knead to form a well-combined dough.
- Cover and let it rise for 1 1/2 hours.
- When the dough is ready, shape it into flat circles about 4-5 inches in diameter.
To make the filling:
- Boil the potatoes until soft.
- Mash the potatoes and mix in the cheese, eggs and salt.
To shape and cook the Saludozas
- Place the filling in the middle, fold the dough to a half circle and press the sides down with your fingers or a fork to seal.
- Heat up oil in a large pan (the oil should be about 1/2-1 inch high) and fry the Saludozas on both sides until golden.
- Sprinkle with salt.