Around the Table: The Sharabi Family’ s Moroccan Latkes
By Charlotte Rouchouze
This Chanukah feels different. The horrific events of Oct. 7, the ongoing war between Israel and Hamas, and the rise in antisemitism worldwide have reshaped what it means to belong— and to persevere— as Jews. The Jewish story, it seems, is still being written. In their wake, however, our sense of connection to one another seems to have deepened.
Even in a time shadowed by loss, there is light— gratitude for family, for faith, and for the return of the remaining hostages. Watching their homecomings, I’ ve felt both awe and sorrow— powerful reminders of the fragility and resilience of Jewish life.
At a recent challah bake at the Ballantyne Jewish Center, my separately and later released in a negotiated deal. Tragically, Yossi died in captivity, and his remains were returned to Israel in October. The Sharabi family has deep Moroccan roots, and the recipe they submitted brings a North African twist to the familiar Chanukah dish, potato latkes.
In my kitchen, I adapted the dish slightly— using frozen hash browns instead of mashed potatoes, skipping the peas and carrots, and adding a tangy sourcream sauce to make it a natural fit for the Chanukah table. The result is somewhere between a latke and a Spanish tortilla— crisp at the edges, tender inside, and richly comforting. My family loved it. If you don’ t have a cast-iron skillet, cover a regular
• ¼ cup olive oil
Dipping Sauce( optional, my addition):
• 1 cup full-fat sour cream
• 2 tablespoons of tahini paste
• 1 teaspoon hot paprika
• 1 teaspoon crushed garlic
• ¼ teaspoon kosher salt
Instructions 1. Preheat oven to 350 ° F. 2. In a large bowl, combine the hash browns, eggs, parsley, cilantro, turmeric, chicken bouillon powder, salt, pepper, and garlic. Mix well.
3. Place a cast-iron skillet on the stove over medium-high heat for about 5 minutes.
4. Add olive oil and heat for
The Charlotte Jewish News- December 2025- Page 13
another 2 to 3 minutes.
5. Spoon all the potato mixture evenly into the hot skillet. Do not stir.
6. Cook until the edges begin to brown, about 10 minutes.
7. Transfer the skillet to the oven and bake for 15 minutes.
8. When firm to the touch, carefully flip the pancake onto a large plate and slide it back into the skillet to cook the other side.
9. Bake an additional 10 minutes.
10. While baking, combine sour cream, tahini, paprika, garlic, and salt in a small bowl to make the dipping sauce.
11. Allow the potato pancake to cool slightly before cutting into wedges. Serve warm with the dipping sauce.
Charlotte Rouchouze, PhD is a local French teacher, food blogger, and beaded jewelry designer. Her blog about food traditions from around the world can be found at www. thechildrenstable. com. Contact her at charlotte. rouchouze @ yahoo. com.
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• Pre-marital Agreements rebbetzin, Leah Levin, shared an insight that has stayed with me. She spoke about how, during their months underground, some hostages found strength in Jewish practice. Reciting the Shema daily, marking Shabbat with imaginary kiddush cups, fasting on Yom Kippur, and tracking the days to keep sacred time. Woven through their stories is a rediscovery of Jewishness that appears to have tethered them to hope when the world above seemed lost.
I was especially moved by the images of the released hostages Alon Ohel, Evyatar David, and Matan Angrest as they celebrated their first Shabbat dinners in freedom. And I was reminded of something created early in the war— a cookbook titled“ Shavuot of Longing,” compiled by the Hostages and Missing Families Forum. Its pages are filled with recipes shared by the families of those held in Gaza, each one a small yet important act of love and remembrance.
One of those families was the Sharabis. Yossi Sharabi was kidnapped from his home in Kibbutz Be’ eri, along with his daughter’ s boyfriend, Ofir Engel. His brother, Eli, was taken pan and cook it over a low flame instead.
In a world where unity often feels elusive, I’ m hopeful the lights of Chanukah shared across homes and tables will be a sign of resilience and renewal. May this season, and these wonderful Moroccan-style potato pancakes, bring joy to your holiday table. Happy Chanukah.
Ma’ akuda— Moroccan-Style Potato Pancake
Inspired by the family recipe of Yossi Sharabi, from the cookbook“ Shavuot of Longing,” created by Foody Israel and the Hostages and Missing Families Forum.
Serves 6
Ingredients
• 13 ounces frozen hash browns
• 5 eggs
• ½ cup chopped parsley
• ½ cup chopped cilantro
• ½ teaspoon turmeric( I substituted Shai’ s spices from Yafo)
• 2 teaspoons chicken bouillon powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon chopped garlic
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