Fried doughnuts or fritters are common at Hanukkah in almost all Jewish communities. In fact, you can probably determine the geographic origin of many Jewish families simply by finding out what they call these treats. Israelis and Ashkenazim call them sufganyiot and typically they are filled with jelly. Others are sprinkled with cinnamon and sugar or tossed in a sweet honey or citrus syrup. The European Sephardim call them bimuelos, in Egypt they are zalabia, Persians refer to them as zengoula, and my personal favorite are the Greek loukoumades, or as Greek Jews call them zvingous. I first encountered loukoumades at the fabulous Oakland Greek Festival, which is held every year in May. At this festival you can determine the best treats by the length of the line for it and in the case of the beer, gyros and loukoumades, the wait is totally worth it. (As an aside, we Jews could really take a cue from the Greeks on how to put on a super-fun ethnic festival, ours tend to lack beer, have a poor selection of food and are overwhelmed with organizational politics) So for this year’s Hanukkah I decided I would make my own loukoumades instead of having to wait all the way until May to get my next fix.