The history of the jelly doughnut, AKA the sufganiyah, goes back to the 15th century. Since then, it’s been dipped, sandwiched, and injected with savory and sweet fillings.
About Gil Marks
Gil Marks is a chef, rabbi, writer, historian, and an all-around expert on Jewish cooking. He has authored five cookbooks, including The World of Jewish Desserts, the Encyclopedia of Jewish Food, and the James Beard award-winning Olive Trees and Honey. Marks was also the founding editor of Kosher Gourmet magazine and currently writes for various Jewish and food-related publications.
Indian Milk Fritters | Gulab Jamun
Nov 27, 2000 by
Have yourself a merry little Diwali or, as we like to think of it, a festival of ridiculous amounts of fried dough marvelousness.
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