Dreidel Sliders for #Hanukkah! A #Recipe for a Happy #Chanukkah!

My Hanukkah Dreidel Sliders, and Chef Dan’s Sweet Potato Latkes! Happy Foodie Hanukkah!

Last month I posted a stock internet photo I post basically every year of a supermarket pack of Hanukkah Sliders on Facebook:

It got SO much attention, and SO many people asked if I’d made them, and how to make them, that I decided to finally attempt to make them! I first went on eBay and grabbed myself a box of large Dreidel Cookie Cutters. These are from Williams Sonoma, and come in a box of 4, but apparently they no longer carry them, as I didn’t see them on the Williams Sonoma website… hence eBay, aka as My Great Source for the last 20 years! These were the largest ones I found, at 5″ long; many of the other dreidel cookie cutters I saw on eBay were smaller, so pay attention to the size if you buy them.

Chef Dan and I recently made elk sausage from the elk we got on our Colorado hunt, and I defrosted a pound of it for the sliders. Sausage is simply double-ground meat, so it’s a lot pastier and smoother than regular hamburger. I suggest using sausage meat, or regrinding hamburger until it’s a smooth, sausage-like consistency, so it’s pasty and will hold it’s shape well when you cut it with a cookie cutter.

I seasoned the sausage with Israeli Baharat (Pereg brand) and Yemenite-Israeli Soup Hawaij (Lior Brand) spice mixtures, which I get from Avi Glatt online: www.aviglatt.com. These spice mixes include coriander, allspice, cinnamon, ginger, cloves, nutmeg, cumin, turmeric, black pepper, and cardamom, but you can Google for recipes for both of them if you want to make your own.

Then I oiled a cutting board and spread the meat out in a thin layer, and cut it into dreidel shapes using the dreidel cookie cutters:

Seasoned sausage meat, shaped into Dreidel Sliders with a cookie cutter…

Then I put the board in the freezer, so they would firm up, and I could easily get them off the board. These are the sliders after being in the freezer for about 1/2 an hour. I used a thin, metal spatula to get them off the board, and they popped off easily and kept their shape

Frozen sliders on a plate…

I then cut white bread into dreidel shapes with the cookie cutters, to make the “buns”:

Dreidel-shaped slider “buns”…

I cooked the sliders in a cast-iron pan until done, and while they were cooking, I gently toasted the dreidel “buns” under the broiler:

The cooked Dreidel Sliders, ready to go on their buns!

Hanukkah Dreidel Sliders, served with Chef Dan’s Sweet Potato Latkes! Our Happy Foodie Hanukkah!

Happy First Night of Hanukkah!