Frying high

On the festival, what could be better than taking a trip to Jerusalem – and indulging in some of the capital’s best sufganiot?

By
December 3, 2015 15:10
Hanukka Donuts

Sufganiot (Hanukka donuts). (photo credit: MARC ISRAEL SELLEM/THE JERUSALEM POST)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

For the crucial endeavor of tasting and ranking of Hanukka doughnuts, I recruited a quality team of Jerusalem Post employees to assist – both to protect my a r t e r i e s and to m a k e things a bit more scientific.

For your pleasure, here are the top balls of fried dough to sample in the Holy City.

Read More...

Related Content