Latkes are a must for Hanukkah, but I love giving mine a little extra flair. Growing up, I remember eating cold, plain latkes that didn’t do much to excite me. Now that I’ve mastered the process, it’s my chance to celebrate the holiday with latkes that feel truly special. In this version, I mix in hawaij, a Yemenite spice blend with cumin, coriander, cardamom, turmeric, and black pepper. It not only amps up the golden color but also adds a cozy, spiced kick. Latkes are so versatile and can be topped with just about anything. For this recipe, I went with toppings most people probably already have at home. And because lox is such a classic NYC staple, I had to celebrate it with a topping that pairs creamy labneh with a slice of gravlax. Festive, fun, and totally delicious.

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