Hebrew by Inbal 🇮🇱 Getting English speakers to thrive in Hebrew on Instagram: "When I think about sufganiyot, it’s not just the taste that comes to mind but an entire journey through my life in Israel, marked by powdered sugar, sticky fingers, and a whole lot of memories. As a child, sufganiyot meant the classic, no-nonsense kind: pillowy fried dough with a dollop of red jelly peeking out, covered in a generous dusting of powdered sugar that always ended up on my face. They were simple, and they were perfect. Then, somewhere along the way, the sufganiyah underwent a glow-up. Roladin came onto the scene with their gourmet creations — filled with things I couldn’t have imagined in my childhood: Pistachio cream, dulce de leche, white chocolate ganache. Suddenly, sufganiyot weren’t just a treat; they were a statement, a spectacle, a reason to line up and take pictures before biting in. It became a competition of creativity, with bakeries outdoing themselves each year, and Hanukkah turned into a festival of dough. Now, living outside of Israel, I miss sufganiyot — not necessarily for how they taste but for the memories they carry. Trays of sufganiyot would magically appear in every workplace I was ever part of during Hanukkah, bringing people together for a sweet break. At family gatherings, mini sufganiyot would make the rounds, and we’d laugh, argue over who’d eaten the last one, and share stories from the year. It wasn’t just about the food; it was the togetherness, the familiarity, the sticky sweetness of tradition. What’s your sufganiyah story? Whether it’s your favorite flavor or the memory tied to it, I’d love to hear it 😃 #jewishfood #hanukkah #israel #jellydonut"

146 likes, 7 comments - hebrewbyinbal on December 27, 2024: "When I think about sufganiyot, it’s not just the taste that comes to mind but an entire journey through my life in Israel, marked by powdered sugar, sticky fingers, and a whole lot of memories. As a child, sufganiyot meant the classic, no-nonsense kind: pillowy fried dough with a dollop of red jelly peeking out, covered in a generous dusting of powdered sugar that always ended up on my face. They were simple, and they were perfect. Then, somewhere along the way, the sufganiyah underwent a glow-up. Roladin came onto the scene with their gourmet creations — filled with things I couldn’t have imagined in my childhood: Pistachio cream, dulce de leche, white chocolate ganache. Suddenly, sufganiyot weren’t just a treat; they were a statement, a spectacle, a reason to line up and take pictures before biting in. It became a competition of creativity, with bakeries outdoing themselves each year, and Hanukkah turned into a festival of dough. Now, living outside of Israel, I miss sufganiyot — not necessarily for how they taste but for the memories they carry. Trays of sufganiyot would magically appear in every workplace I was ever part of during Hanukkah, bringing people together for a sweet break. At family gatherings, mini sufganiyot would make the rounds, and we’d laugh, argue over who’d eaten the last one, and share stories from the year. It wasn’t just about the food; it was the togetherness, the familiarity, the sticky sweetness of tradition. What’s your sufganiyah story? Whether it’s your favorite flavor or the memory tied to it, I’d love to hear it 😃 #jewishfood #hanukkah #israel #jellydonut".