#7 Hanukkah

When Berry Sakharof's electrifying voice calls out, 'Come home', all you have to do is pack your bags and stand in the doorway. But how do you actually return home, and does this return have an end? In honor of the holiday where we are all shut in at home, Sakharof, chef Hedai Offaim, and musicians Gilad Abro, Itamar Doari and Omri Mor meet for a session of cooking and music, spiced with a fair amount of longings.

While the Ashkenazi bourekas swelled in the oven, they talked about the desire to find a home in art, the miracle of the jug of oil, and the attempt to come upon inspiration completely by chance.

Knishes stuffed with potatoes and meat

For 16-18 knishes

In the market:

For the dough:

1 kg white flour, sifted

1 tbsp salt

2 tbsp sugar

¼ cup apple cider vinegar

½ cup olive oil or melted butter

1¾ cups lukewarm water

For the filling:

1 kg new potatoes

1 kg onions

¼ cup olive oil

½ kg ground beef

5-6 cloves garlic, sliced

12 stalks parsley

1 beaten egg

Salt and ground black pepper

In the kitchen:

Start by preparing the dough: Mix the flour, salt and sugar together in the food processor bowl. Add the vinegar, oil and water and process into a smooth dough. Remove from the mixer bowl and continue to knead on the counter until the dough is very soft and easy to work with. If necessary, add a little water or flour to make a pliable and smooth dough. Wrap in cling film and refrigerate for about an hour.

Now proceed to preparation of the filling: Place the potatoes in a large pot of salted water and cook on a high heat until they are soft. Drain the water and peel the potatoes. Meanwhile, slice the onion into thin rings and put into a clean and hot frying pan on a high heat. Sprinkle over a little salt and leave the onion rings to turn slightly golden. Add the olive oil and continue to stir.

When the onion is very golden, add the meat and garlic and mix with a wooden spoon. Let the meat change color to gray. Chop the parsley and add it as well. Season with salt and lots of black pepper, and remove from the heat.

Transfer the potatoes and meat to a bowl and mash together into a kind of lumpy puree.

Divide the dough into two parts. Roll one piece into the widest and thinnest rectangle possible, and stretch it out a little more with your hands. Arrange half of the quantity of filling evenly on the lower third of the dough. Roll into a roll that is elongated and not too compressed.

Mark lines along the roll with a knife or pastry slicer, at intervals of 5-6 cm. Using a blunt object or the side of your hand divide the roll into sections in the marked places. Place each short roll on its base and press the pastry together at the top to more or less close it (do not worry if it does not close all the way). Lay the knishes on a baking sheet lined with baking paper, and repeat with the rest of the dough and filling.

Brush the knishes with beaten egg and put into a preheated oven at 210°C for about 30-40 minutes, until the knishes are very golden in color. Serve hot with spicy horseradish and pickles and give silent thanks for visible miracles.