Saani Mohammed stands below a connected banner of international flags in traditional Ghanaian attire and basks in the exposure for his country.
Finally, he feels seen, he said.
Not just a statistic or body walking across Oklahoma State University’s campus.
Mohammed finally acted as if he was home. He was. Kinda.
OSU’s International Student Organization hosted its annual International Bazaar, a three-hour fun fest filled with dozens of global foods, strong flavor and music, on Saturday afternoon in the Wes Watkins Center.
“This is big exposure for us,” Mohammed said. “Mostly Africa is not portrayed in the positive light. But we have our food here. Some of us have our national cultural dresses. People seem them and they’re like, ‘Who are these people?’ Then we talk about it. It makes us feel included.”
More than 200 students and Stillwater residents bounced from 12 booths and sampled deserts and entrees from more than 12 countries or regions.
It’s times like Saturday that show food and community can bring folks together.
“The purpose of today is to show Stillwater community the diversity of international students that we have here on campus,” Salome Suarez, International Student Organization president said. “Each area club has prepared different dishes from their own country. We want everybody to see how the dishes are from other parts of the world.”
Foods ranged from the Bangladeshi students’ tandoori chicken to the Latino American students’ cheese empanadas. Lots of desert, too.
Within hours, the exhibit hall transformed into a multicultural kitchen.
Tim Huff, ISO’s adviser, said the event began more than three decades ago. It’s one of ISO’s five annual events and the purpose remains.
“It gives all these students a home,” Huff said. “They feel like they belong when they’re here. You can see them just relax and get into it. It’s very important to see the true nature and culture of these kids because they settle in here.”
Many of the foods appeared similar. Lots of chicken and different meats. But cultural differences appeared in the bite and the food’s preparation.
The Nepalese Student Organization sold about 750 momos, steamed dumplings filled with chicken and vegetables.
Niranjan Pokhrel, a horticulture master’s student from Nepal said the group started making the food at 6 p.m. Friday night. The job wasn’t finished until 3:30 a.m.
It’s no easy task.
“It takes a lot of effort to make that,” he said. “It’s also a skill thing. Not everyone can make it. We had some people’s friends and seniors were really good at making it.”
In Persian culture, kitchens are the realm of women, Yaser Shamsi, Iran native and doctorate student in OSU’s English department, said. Men perform tasks of manual labor such as moving large pots. But women make the food.
“Even looking at the way people celebrate things and the way people cook (are different),” Shamsi said. “You can cook the same ingredient when you just buy it from a shop like Walmart. But when it goes home and it goes through the process that happens in the kitchen, it is the culture, the background and the people that makes the final dish that you see here.”
His wife made most of the Iranian items, such as falafel.
“Having a community of Iranian people just makes me feel as if it’s not that far away from family,” Shamsi said. “OSU is really international friendly. This is one of the events that I really appreciate.”
OSU boasted 1,519 international students in fall 2022, according to OSU international student statistics provided to The O’Colly.
Mayank Talreja, a master’s student from India, represents OSU’s largest international community. The country’s 418 students make it OSU’s biggest international population.
The Indian Student Association also won the event’s best desert content with its kalakand, an Indian milk cake.
“That is what encourages us and gives me a motivation to do something for students,” Talreja said. “We help students transition their life from India to a new country here. It’s been great that a lot of friends are here from our country.”
ISO will also host its Culture Night on April 8 in the Seretean Center for the Performing Arts, another opportunity for OSU’s international students.
Whether you spell it Hannukah, Hanukkah or Channukah, it’s a holiday celebrated by Jews around the world. Also known as the Festival of Lights, it commemorates when Jews had to leave their temple after it was occupied by the Syrian-Greek empire. When they returned, they found only had enough oil to light the candelabras (now called the menorah) for one night. Miraculously, the oil lasted for eight days.
Today, Jews light the menorah for eight nights. They play games, sing songs and exchange gifts. Of course, food is involved too. The spreads involve foods that are fried—like potato latkes and jelly doughnuts—as reminders of the oil in the Hanukkah story.
Ahead, find 49 of the best Hanukkah recipes to make for your feast this year.
Related: 8 Best Hanukkah Treats and Dessert Recipes
What Are Traditional Hanukkah Foods?
An array of food can be served at Hannukah dinner. Traditional fare includes brisket, roasted chicken, bagels, rugelach, matzo ball soup and kugel. Anything goes, though. It’s really up to you and your family about what you like and want to eat.
How Is Hanukkah Dinner Served?
A sit-down meal is traditional for holidays like Rosh Hashanah, Passover and Yom Kippur. Hanukkah doesn’t always involve a family feast. Many families hold a party and enjoy Hanukkah dinner together.
What Is the Most Popular Food During Hanukkah?
Potato pancakes, also called latkes, are typically the most traditional and popular food during Hanukkah. They’re fried in oil to commemorate the oil that lasted for eight days.
49 Best Hanukkah Recipes
Hanukkah Cupcakes
Pam’s Daily Dish
This is an easy recipe to make with your favorite frosting.
Get the recipe here.
Challah Donuts
Chef Michael Solomonov
Jelly-filled donuts, or sufganiyot, are classic Hanukkah treats otherwise known as challah donuts. Chef Michael Solomonovhas shared his delicious recipe with us.
Get the recipe here
Latkes
Papi Steak
Miami steakhouse Papi Steak is known for their famous latkes and now you can make them at home for Hanukkah.
Get the recipe here
Cinnamon Rugelach
Skinny Sweets Daily
Rugelach (pronounced rug-a-la) is a cookie that is served for many Jewish holidays, a popular one being Hanukkah. A rugelach’s shape varies, but it’s mainly a crescent shape. Get the recipe here
Potato-Carrot Latkes
Parade
Carrots add incredible flavor to this traditional Hanukkah favorite.
Get the recipe here
Pumpkin Chocolate Hazelnut Rugelach
Shannon Sarna
This recipe combines pumpkin and chocolate for flavors that complement one another.
Get the recipe here
Noodle Kugel
Andrew Zimmern
Noodle kugel is usually served as a side dish alongside the main course at dinner. The balance of sweet and savory creates a playful delight for the taste buds.
Get the recipe here
Grandma Ruthie’s Famous Noodle Pudding
Pam Beth
See if you can let this noodle pudding sit on the counter for about 10 to 15 minutes before cutting it. It smells so good; you’ll likely be unable to wait it out. Get the recipe here
Related: Celebrate the Festival of Lights With the 25 Catchiest Hanukkah Songs
Rose’s Pure Potato Latkes
Rose Levy Beranbaum
These latkes are so simple thanks to having no egg and no flour. That’s why they’re called pure. Get the recipe here
Parsnip-Golden Beet Latkes
Andrew Purcell for Parade
Classic latkes get a twist with parsnips and golden beets. Get the recipe here
Apple and Honey Latkes
Andrew Purcell for Parade
Apples and honey aren’t just for Rosh Hashanah. Use those ingredients when making this sweet dish.
Get the recipe here
Curried Sweet Potato Latkes
Andrew Purcell for Parade
Give your latkes some kick with some curry powder. Get the recipe here.
Harissa and Goat Cheese Rugelach
Shannon Sarna
If you’re a fan of rugelach, try this fresh twist on the cookie.
Get the recipe here
Spicy Pizza Rugelach
Shannon Sarna
This savory rugelach, also from Sarna, pairs the flavors of pizza with a traditional Jewish pastry.
Get the recipe here
Homestyle Onion Soup Brisket
Pam Beth
This recipe is easy to prepare and creates plenty of leftovers. If you make this during the week, you’ll get to enjoy it for two nights.
Get the recipe here
Ginger Glazed Carrots with Toasted Spices
Graham Elliot
Here, toasting the spices lends depth. Braising the carrots in carrot juice, along with honey, underscores their natural sweetness.
Get the recipe here
Smoked Salmon Bagel Bake
Amy Barnes
Bagels and lox gets a one-dish spin with a handful of ingredients. It’s a quick and easy casserole. Get the recipe here
Roasted Carrots and Sweet Potato Tzimmes
Parade
Tzimmes is an eastern European stew of carrots and/or sweet potatoes and prunes traditionally cooked with beef flanken, often sweetened with brown or white sugar and sometimes thickened with flour.
Get the recipe here
Roasted Autumn Fruit
Staci Valentine
Serve this dish on its own or as an accompaniment to cakes or ice cream. Roasting the fruit brings out their spicy notes. This dish is also naturally a gluten- and dairy-free recipe.
Get the recipe here
Hearty Winter Slaw
Parade
It’s hard to resist any salad made with pears, especially at a holiday meal.
Get the recipe here
Apple Kugel
Parade
Apples are the star of the show in this holiday dish.
Get the recipe here
Crock Pot Roasted Chicken
Nisa Burn Cochran
You’ll love how easy this recipe for roasted chicken is. And by cooking it in your Crock Pot, the result is a flavorful, rotisserie-like chicken that’s delicious. Get the recipe here
Prepare to swoon. These latkes are drizzled with brown-sugar syrup and sprinkled with cayenne candied pecans. The candied nuts have a touch of heat, and the syrup brings out the spices in the latkes.
Braiding the challah is half of the fun here, especially if you’re cooking with kids. If you want to skip it, though, the challah cupcakes will still be beautiful and tasty.
This dough has three risings. After any rising, you can refrigerate the dough for up to three days. That helps the bread develop amazing flavor. Get the recipe here
This brisket is partially cooked, then it’s taken out of the oven and sliced, before being put back in the oven to finish cooking. That creates a juicy, flavorful and tender meat.
The trick for fabulous kichels is rolling the dough as thin as possible. It takes some time and patience, but the result is crispy, puffy and light cookies with a sprinkle of sifted Confectioners’ sugar.