If these were my grandma’s latkes, they would be cooked in butter, stuffed with raisins, sprinkled with saffron, and actually made out of rice. They would be hard and crunchy and she wouldn’t call them “latkes”, she would call them “tah-diq” (meaning, “bottom of the pot” and referring to the unbearably addictive mold of intentionally …
my jerusalem kitchen 