Soulitinerary

Create a warm, unforgettable holiday table with this Hanukkah dinner menu—a flavorful mix of timeless classics and modern favorites that make every night of the Festival of Lights feel special!

This Hanukkah dinner menu brings together the dishes that make the holiday feel complete—slow-braised mains that fill the house with deep, cozy aromas, crispy sides that celebrate the miracle of oil, and bright, fresh flavors that balance every rich bite. 

Hanukkah Dinner Menus

1) Crispy Potato Latkes With Green Onion Sour Cream

Latkes are the non-negotiable star of any Hanukkah dinner. You want them deeply golden, lacy around the edges, and still tender in the center. This version is classic, crisp, and sturdy enough to sit on a platter without turning into soggy sadness.

Ingredients

For The Latkes

• 4 large russet potatoes, peeled
• 1 medium yellow onion, peeled
• 2 large eggs
• 3 tbsp all-purpose flour
• 1½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp baking powder
• Neutral oil for frying (like canola, vegetable, or sunflower)

For The Green Onion Sour Cream

• 240 ml (1 cup) sour cream
• 2 green onions, very finely sliced
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp lemon juice

How To Fry Latkes That Actually Stay Crisp

• Set up a large mixing bowl and line another bowl with a clean kitchen towel. You’re going to work fairly quickly once you start grating.
• Grate the potatoes on the large holes of a box grater directly into the towel-lined bowl. Do the same with the onion.
• Gather the towel up and twist it over the sink like you mean it. Squeeze as much liquid out as you possibly can. The drier the mixture, the crispier your latkes. Take your time here.
• Tip the squeezed potato-onion mixture into a clean dry bowl.
• In a small bowl, lightly beat the eggs, then pour them over the potatoes. Sprinkle in flour, salt, pepper, and baking powder.
• Use your hands or a fork to mix everything until the potato shreds look evenly coated and lightly sticky. The mixture should hold together when you press a small handful into a patty.
• Pour oil into a large, heavy skillet so it’s about 0.6–1 cm (¼–⅓ inch) deep. Heat over medium-high until a small bit of potato dropped in sizzles immediately and bubbles around the edges.
• Scoop about 2 tbsp of mixture per latke and flatten gently with your fingers before sliding it into the hot oil. Don’t overcrowd the pan; leave space between each one.
• Fry for about 3–4 minutes per side, until each latke is a deep golden brown with crisp, frizzled edges. Adjust the heat as needed so they don’t burn.
• Transfer cooked latkes to a wire rack set over a sheet pan or a paper-towel-lined plate. Sprinkle with a tiny pinch of salt while they’re still hot.
• For the sauce, stir together sour cream, green onions, salt, pepper, and lemon juice in a small bowl. Taste and adjust seasoning if you want more brightness or salt.
• Serve the latkes hot with a generous dollop of green onion sour cream on the side. Don’t be surprised when they vanish faster than you can fry the next batch.

2) Pomegranate Herb Roast Chicken

This is the centerpiece of your 5 Hanukkah dinner menu—juicy roast chicken glossed with a tangy pomegranate-herb glaze. It looks like you fussed for hours, but the oven does most of the heavy work while you handle everything else.

Ingredients

For The Chicken

• 1 whole chicken, about 1.6–1.8 kg (3½–4 lb), patted dry
• 2 tbsp olive oil
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1½ tsp ground paprika
• 1 tsp garlic powder
• 1 tsp dried thyme

For The Pomegranate Herb Glaze

• 120 ml (½ cup) pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 clove garlic, minced
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill (optional but lovely)

For The Pan

• 1 red onion, cut into wedges
• 1 lemon, sliced
• A drizzle of olive oil

How To Roast Chicken That Actually Stays Juicy

• Heat your oven to 200°C (400°F). Place the onion wedges and lemon slices in a roasting pan, drizzle with a little olive oil, and spread them into an even layer to create a bed for the chicken.
• Pat the chicken dry one more time with paper towels. Dry skin is your friend here.
• Rub the whole bird with olive oil, making sure to get under the legs and along the back.
• In a small bowl, mix salt, pepper, paprika, garlic powder, and dried thyme. Sprinkle this mixture all over the chicken, including inside the cavity. Use your hands to rub it in so it clings.
• Place the chicken breast-side up on top of the onions and lemon slices. Tuck the wing tips under so they don’t burn and, if you like, tie the legs loosely with kitchen twine for even cooking.
• Roast for 45 minutes without opening the oven. Let the heat do its thing.
• While it roasts, combine pomegranate juice, honey, balsamic vinegar, and minced garlic in a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until it reduces to a syrupy glaze that coats the back of a spoon. Take off the heat and stir in chopped parsley and dill.
• After 45 minutes, carefully pull the pan out and brush the chicken generously with the pomegranate glaze. Spoon some over the legs and thighs too.
• Return the chicken to the oven and roast for another 15–20 minutes, brushing once more with glaze halfway through. The skin should deepen in color and turn glossy.
• Check for doneness: the thickest part of the thigh should reach 74°C (165°F), and the juices should run clear when pierced.
• Transfer the chicken to a cutting board and let it rest for at least 10–15 minutes. Don’t rush this; resting keeps the meat juicy.
• Pour any pan juices over the onions and lemons, and give them a quick toss.
• Carve the chicken into pieces, arrange on a platter with the roasted onions and lemons around it, and drizzle with any remaining glaze. It tastes as festive as it looks.

3) Roasted Carrots And Sweet Potatoes With Honey And Za’atar

This is the tray you set down and instantly feel like you’ve done something very right. The vegetables roast in olive oil, get a honey sheen, and pick up the earthy, herby kick of za’atar.

Ingredients

• 4 medium carrots, peeled and cut into 1.5 cm (½–¾ inch) thick batons
• 2 medium sweet potatoes, peeled and cut into 2 cm (¾ inch) cubes
• 2 tbsp olive oil
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1½ tsp za’atar
• 1 tbsp honey
• 1 tbsp chopped fresh parsley (for garnish)

How To Turn Simple Veg Into A Star Side

• Heat your oven to 220°C (425°F). Line a baking sheet with parchment for easier cleanup.
• Spread the carrot batons and sweet potato cubes on the sheet in a single layer. If the pan looks crowded, divide between two pans so they roast instead of steam.
• Drizzle olive oil over the vegetables. Sprinkle salt, pepper, and za’atar evenly on top.
• Toss everything with your hands until every piece looks lightly coated with oil and seasoning. Spread back out into a single, even layer.
• Roast for 20 minutes, then pull the pan out and give everything a good toss with a spatula, flipping pieces so new sides touch the pan.
• Drizzle honey over the vegetables and toss again so the honey coats them lightly.
• Return the pan to the oven for another 10–15 minutes, until the edges are caramelized, the sweet potatoes are tender all the way through, and some pieces have sticky, browned spots.
• Taste one piece for seasoning. If you want more salt, sprinkle a small pinch over the tray while it’s still hot.
• Transfer the roasted vegetables to a serving dish, scatter chopped parsley over the top, and serve warm alongside your roast chicken and latkes.

4) Garlic Lemon Green Beans With Toasted Almonds

This is your crisp, bright, “something green” that doesn’t feel like an afterthought. The beans stay snappy, the garlic and lemon keep everything fresh, and the almonds give you that buttery crunch everyone keeps reaching for.

Ingredients

• 450 g (1 lb) fresh green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• ½ tsp kosher salt, plus more for the blanching water
• ¼ tsp black pepper
• Zest of 1 lemon
• 1 tbsp lemon juice
• 30 g (¼ cup) sliced almonds

How To Make Green Beans That Aren’t Boring

• Bring a large pot of salted water to a rolling boil. You want it salty enough that it tastes like the sea when you sip a bit.
• Add the green beans and cook for 3–4 minutes, just until they turn a vivid bright green and start to soften slightly.
• While they cook, prepare a bowl of ice water. As soon as the beans are done, drain them and immediately plunge them into the ice water to stop the cooking and lock in the color.
• Once cooled, drain the beans well and pat them dry with a clean kitchen towel. Excess water will fight the oil later.
• In a dry skillet, add the sliced almonds and toast over medium heat, stirring frequently, until they turn golden and smell nutty—about 3–4 minutes. Transfer to a small plate so they don’t burn.
• In the same skillet, heat olive oil over medium heat. Add the sliced garlic and cook gently for 1–2 minutes, stirring, until it just starts to turn pale gold. Don’t walk away; garlic burns fast.
• Add the blanched green beans to the garlic oil. Toss to coat well.
• Sprinkle in salt, pepper, lemon zest, and lemon juice. Toss everything together and cook for another 2–3 minutes until the beans are warmed through and just tender but still crisp.
• Taste and adjust seasoning if needed.
• Right before serving, scatter the toasted almonds over the top and give the beans one last gentle toss so every serving gets crunch.

5) Olive Oil Chocolate Cake With Orange Zest

We’re ending your 5 Hanukkah dinner menu with a dessert that nods to the holiday’s oil theme but still satisfies the chocolate lovers at the table. This cake is moist, fragrant, and rich enough that you only need a simple dusting of powdered sugar on top.

Ingredients

For The Cake

• 210 g (1¾ cups) all-purpose flour
• 50 g (½ cup) unsweetened cocoa powder
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 200 g (1 cup) granulated sugar
• 2 large eggs
• 160 ml (⅔ cup) extra-virgin or light olive oil (choose one you enjoy the flavor of)
• 240 ml (1 cup) whole milk
• 2 tsp vanilla extract
• Zest of 1 orange

For Finishing

• Powdered sugar, for dusting

Optional: Orange slices or zest curls, for garnish

How To Bake A Cake That Tastes Like It Came From A Bakery

• Heat your oven to 175°C (350°F). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment for a clean release.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until the mixture looks uniform and lump-free.
• In a large bowl, whisk the sugar and eggs together for about 1–2 minutes, until the mixture looks slightly thickened and lighter in color.
• Slowly stream in the olive oil while whisking, making sure it incorporates smoothly into the egg mixture.
• Add milk, vanilla, and orange zest. Whisk again until everything looks combined and silky.
• Add the dry ingredients to the wet mixture in two additions, whisking gently after each, just until no streaks of flour remain. Don’t overmix; you want a tender crumb.
• Pour the batter into the prepared pan. Tap the pan gently on the counter once or twice to pop any large air bubbles.
• Bake for 30–35 minutes, until the top springs back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
• Let the cake cool in the pan for 10–15 minutes, then run a knife around the edge and transfer it to a cooling rack to cool completely.
• Once cooled, dust the top generously with powdered sugar. If you’re feeling fancy, decorate with thin slices of orange or little curls of zest.
• Slice into wedges and serve as the final note of your Hanukkah dinner—rich, fragrant, and just sweet enough.

With these Hanukkah dinner menu dishes, you’ve got a full spread: crispy latkes that people will fight over, a glossy roast chicken that looks like it belongs in the middle of the table, roasted vegetables that taste like they got dressed up for the holiday, bright green beans for balance, and a tender olive oil chocolate cake to close the night.

Set the table, light the candles, let the food land in the middle, and watch everyone settle in. When someone asks where you found all these ideas, just smile and say, “This is my Hanukkah dinner menu—and yes, you’re definitely invited back next year.”