Hawaij Latke with Labneh & Gravlax

Preparation

Latkes are a Hanukkah staple. In this version, Ben Siman Tov (@bengingi) puts his own twist on them by adding hawaij, a classic Yemenite spice blend. The mix of cumin, coriander, cardamom, turmeric, and black pepper both enhances the beautiful golden color of the latkes and gives them a kick of spice. Before serving, he likes to top each lacy pancake with a dollop of labneh and a thick slice of gravlax, in typical NYC fashion. 

1. Using the large holes on a box grater, shred potatoes and onion into a large bowl lined with a double layer of cheesecloth or a clean kitchen towel. Gather cheesecloth and twist to squeeze out as much liquid as possible from potato mixture, letting it drip back into the bowl—do not discard liquid. Transfer potato mixture to a medium bowl and let liquid from potato settle until the starches separate from the water, about 10 minutes. 
2. Carefully pour off excess liquid from the large bowl—you should be left with a pale brown sediment. Add potato starch to the bowl with potato mixture—you should have about 2 tablespoons, but if you don’t have enough then substitute with dry potato starch. Add hawaij and 1 teaspoon of salt and mix well to combine.
3. In a HexClad 4.5QT/4.3L Hybrid Deep Sauté Pan, heat 1 inch/2½ cm of oil over medium-high heat. To test if your oil is ready, drop a couple shreds of potato into the pot—they should sizzle immediately. Working in two batches, scoop out ping pong ball-sized portions of potato (about 2 tablespoons) and shape into balls. Carefully arrange latkes in the pan and use a metal spatula to gently flatten. Fry latkes, turning once, until they are a deep golden brown, about 3 minutes per side. Transfer latkes to a wire rack set over a baking sheet to drain. Repeat with remaining potato mixture. Let latkes cool to room temperature. 
4. To serve, spread a dollop of labneh on top of each latke and top with smoked salmon and fresh dill.