Today marks the start of Rosh Hashanah, the Jewish New Year, a day of renewal, celebration, and of course food! Honey-based or dipped foods are also a culinary tradition on this day, with the thought that they will usher in, and symbolize, a sweet new year. Searching for some Rosh Hashanah inspiration, we came across Jewish Food Society, a site that covers a diverse variety of Jewish foods from across the diaspora. We love that the site includes all of the different roots (and routes) the recipe went through to reach its current form, in the case of the Texan honey cake, a peripatetic path of Białystok, Poland > Manhattan > Houston. We were delighted to see an entire comprehensive Persian Rosh Hashanah menu on the site. The dishes, shared by Israeli cookbook author Rottem Lieberson, had the route of Tehran, Iran > Sha’ar Haliyah (near Haifa), Israel > Jerusalem > Tel Aviv. We are seriously tempted by Lieberson’s recipes including Fried Eggplant with Mint Vinaigrette, Rice with Barberries, Saffron and Potato Tahdig (seen below), and Toot (Persian Marzipan). Check out the Jewish Food Society’s impressive list of posts to discover more family recipes with roots from around the world.
Tag Archives: Rosh Hashanah
Shanah Tovah – Happy New Year! Rosh Hashanah, the Jewish New Year, is always celebrated with a special meal of symbolic foods – especially those emphasizing the sweetness of the new year, traditionally represented by apples and honey. Every year though, we try to find some non-traditional Rosh Hashanah foods from around the world to spice things up a bit. Serious Eats has three international menus from Forward featuring Rosh Hashanah foods from Iran, Turkey and India. Some highlights include Turkish pumpkin bread, Persian chickpea cakes, and Indian Lamb Biryani (seen above). We were also intrigued by the Chicago Tribune’s recipe for Moroccan Chicken. If you are still looking for more sweet treats, Serious Eats has 18 modern takes on Rosh Hashanah dessert favorites. In any case, you can never go wrong with a little babka.
We absolutely love chef Yotam Ottolenghi’s Middle-Eastern influenced, veggie-centric recipes. We were lucky enough to visit a Ottolenghi outpost when we were in London, and we have loved every recipe of his that we have tried so far. We now are in the middle of Rosh Hashanah, the Jewish new year, and if you are looking for a unique set of recipes for the Rosh Hashanah table, Epicurious has put together a great non-traditional menu by Ottolenghi. Dishes including Apple and Olive Oil Cake with Maple Icing (a riff on the classic apple and honey cake), and eggplant with buttermilk (pictured below), check out the entire menu on Epicurious.
L’shanah tovah! Happy Rosh Hashanah (Jewish New Year)! A traditional dessert for this holiday is honey cake, representing the sweetness of the new year. While anything related to honey is never a bad idea, another dessert fit for the holiday table is babka, a braided, sweet bread filled with layers of chocolate or cinnamon. We have been seeing a lot of babka recipes pop up on our social media feeds recently and we can’t think of a better holiday dessert. For the purists, here is a kosher chocolate version from the Kitchn and a dairy version from Smitten Kitchen. A more unusual take is Brown Eyed Baker’s cream cheese and apricot babka, and you can really fill a babka with whatever you like. And of course, no post about babka is complete without a reference to the iconic Seinfeld episode, “The Dinner Party.”
One of the traditional desserts for Rosh Hashanah is apples and honey, symbolic of sweetness for the coming year. Why not take it one step further with a tasty apple and honey cake popular across Central Europe, Versunkener Apfelkuchen, “sunken apple cake” in German. Smitten Kitchen has a recipe for sunken apple cake, with apples literally sunk into the batter, for a pretty showstopping presentation.
This evening is the start of Rosh Hashanah, the Jewish New Year. Sweet dishes with apples and honey are often associated with Rosh Hashanah (for a sweet new year), but another fruit has close associations with the holiday: the pomegranate. Historically eaten throughout the Mediterranean, the pomegranate is traditionally eaten on the 2nd night of Rosh Hashanah to symbolize a “new fruit” that has not been eaten yet this season. We love pomegranates, so we think they’d be a sweet way to start a new year. Pomegranates work well in sweet or savory dishes, as demonstrated by the following festive recipes: Pomegranate and carrot pilaf, Pomegranate Salad, Pomegranate Laquered Chicken, Pomegranate Ice Cream, Apple-Pomegranate Galette and Pomegranate-glazed apple cake.
Happy Rosh Hashanah! Rosh Hashanah, the celebration of the Jewish new year is also a holiday with rich food traditions. On the first day of Rosh Hashanah, an apple is dipped in honey, in order to symbolically usher in a sweet new year. As a result, recipes that combine the two ingredients are traditional for the holiday. Tori Avey shares a recipe for Honey Apple Cake which sounds delicious.