Dan Hotels’ Idit Catering Unveils Gourmet Sfinj Collection for Hanukkah

In advance of the Hanukkah season, Idit Catering of the Dan Hotels Group is launching a gourmet series of Sfinj — North African–style donuts traditionally associated with the Jewish community of Djerba, Tunisia. The culinary initiative is led by Idit’s head chef, Alon Azoulay, in collaboration with chefs Daniel and Hagai Biton, who together developed six innovative interpretations of the classic treat.

After extensive recipe testing, the team produced a diverse collection that blends Mediterranean influences with modern culinary techniques:

• Fish & Sfinj
  Sea bass fillet in Sfinj tempura, served atop salted caramelized Sfinj with a fresh herb salad, chili, and lemon-mint aioli.

• Tunisian Sfinj
  White fish fillet paired with a warm Tunisian salad of potato, chorizo, peppers, and pickled lemon, served on salted Sfinj rings with aromatic oil drops.

• Sfinj Sabih
  Fried eggplant, hard-boiled egg, tahini, amba, fresh greens, and radish — a modern twist on the classic Israeli sabih.

• Sfinj Romaine
  Crumbled sea bream with yellow zucchini, Kalamata olives, vegan sumac yogurt, and fresh dill.

• Sfinj Arais Bagel
  Beef arais wrapped in Sfinj dough, served with a trio of tahini.

• Salmon Ceviche Sfinj
  Pickled salmon atop hot Sfinj with wasabi aioli.

Chef Azoulay noted that the special Sfinj collection will be served as part of Hanukkah holiday meals for employees in approximately 100 companies and organizations nationwide.