Refresh Your Rosh Hashanah Menu With The Flavors of Israel
It feels as if Passover was just last week, but somehow we’ve made it through the summer and into the fall, which means it’s time for the High Holidays. Rosh Hashanah may look a bit different this year, however, with services being held online and families gathering over Zoom instead of the dinner table.
Rosh Hashanah, the Jewish New Year, is a two-day celebration of joy, noise, and lots of food. We blow the shofar to blast in some cheer and end the day with a festive meal full of symbolic foods, like apples and honey, evoking a sweet new year.
While families have recipes passed down through generations that always appear on the table, with each year comes a chance to bring something new and exciting to your celebration. For this year’s Rosh Hashanah dinner, consider adding the flavors of Israel to your meal with a refreshing take on some holiday classics.
Pomegranate is one of the symbolic foods often enjoyed during Rosh Hashanah. Considered the “new fruit,” a seasonal produce that marks the beginning of the new season, the pomegranate also has special significance as one of the seven species of Israel. Israelis are proud of their pomegranates, and rightly so, as these juicy fruit are abundant with seeds that burst with sweetness.
Pomegranate syrup is a concentrate of the pomegranate juice and makes a delicious sauce for fresh salmon. This recipe also includes silan, date honey, which is another symbolic food enjoyed during Rosh Hashanah. Salmon is a great dish to make for Rosh Hashanah, since it takes minutes to bake and can be put in the oven right when you hear the shofar blow.
Pair this salmon with more pomegranate in this Flame-fired Eggplant with Tahini and Pomegranate Nectar Glaze.
Ingredients
8 six-ounce boneless salmon fillets (can be made with or without skin, based on preference)
¼ cup pomegranate nectar (pure pomegranate concentrate) + 2 tablespoons pomegranate nectar OR silan
¼ cup soy (can be gluten free or tamari) sauce
4 garlic cloves, smashed
1 tablespoon finely grated fresh ginger
1 teaspoon salt
½ teaspoon black pepper
Optional: Fresh pomegranate arils and parsley for garnish
Directions
Preheat oven to 400°F.
Combine the pomegranate nectar, soy sauce, garlic, ginger, salt and black pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
Place salmon on foil-lined baking pan and pour the marinade over the fillets. Bake for 10 minutes or until fish flakes easily with a fork. Dash the remaining tablespoons of nectar across the fish for presentation and add optional pomegranate and parsley garnish.
Couscous with seven vegetables is a traditional grain served with the Rosh Hashanah meal. The piles of couscous grains represent the number of good blessings you wish for in the new year, and the number seven is lucky, as God made the world in seven days.
Instead of couscous, use Freekeh for your grain dish this year. Freekeh is a healthy grain, made out of cracked, smoked wheat. This ancient grain is wheat that has been harvested early, while the grains are still tender and green (hence the name green wheat). It’s more common in Mediterranean and Middle Eastern cuisines, although it has risen in popularity in the West.
This simple freekeh recipe is a great side dish that pairs with anything else you’re making for Rosh Hashanah dinner – tzimmes, brisket, salmon, even matzo ball soup. You can even make this in advance, reheating it in the microwave or serving cold with feta cheese.
Ingredients
3 cups dried freekeh
1 lb. spinach leaves
1⁄4 cup olive oil
4½ cups hot water
1 large carrot, chopped
1 large white onion, sliced thinly
2 stalks fresh sage (or 3 stalks of dry sage)
Salt and pepper
Directions
Place a pot on the stove over medium heat.
Pour olive oil into the pot, and when hot, add carrots and white onion. Stir for about 20 minutes or until the onion becomes translucent.
Add freekeh and sage and stir for about 10 minutes to toast the freekeh.
Pour the hot water into the pot and increase the heat to high. Add a pinch of salt and pepper.
Once the water is boiling, cover pot, lower flame all the way, and cook for 35 minutes.
After 35 minutes, turn off the heat and let sit for another 10 minutes, covered, to finish steaming - do not open during these 10 minutes.
After 10 minutes, remove the lid, add in the spinach leaves and stir gently with a fork or a wooden spoon until the spinach is wilted.
Za’atar And Olive Challah (recipe from Jamie Geller)
On Rosh Hashanah we eat round challah, either plain or studded with sweet raisins. This braided egg bread is traditionally served on Shabbat in straight loaves, but for the holiday it’s shaped into a spiral to symbolize continuity.
Homemade challah is quite simple to make and tastes incredible warm out of the oven, much better than a stale store-bought loaf. Make a savory challah this year, tossing in some za’atar, a Middle Eastern spice blend that is found all over Israel in breads, dips, and roasted dishes.
Made of a blend of herbs, sesame seeds, sumac, and salt, it is unique seasoning that is loaded with flavor. Za’atar blends vary greatly, so try out a few (or make your own) to find a favorite for this challah.
Ingredients
1 packet active dry yeast
1¾ cup all-purpose flour
¾ cup warm water
3 eggs
½ cup extra virgin olive oil
¼ cup sugar
1½ teaspoons salt
2 cups whole wheat flour
¼ cup coarsely chopped olives (kalamata or green)
1 tablespoon za'atar
Directions
In the bowl of a food processor, fitted with a dough blade, combine yeast and ¾ cup of flour. Add warm water and pulse until smooth. Let flour mixture stand, uncovered, for 10 to 15 minutes, until the mixture is foamy.
Add 2 eggs, oil, sugar, and salt; pulse until smooth. Add the remaining flours and pulse until all ingredients are incorporated and the dough holds together in a ball.
Knead in the processor for 5 minutes more. If it looks too sticky, sprinkle with more flour.
Grease and lightly flour a large resealable bag. Place kneaded dough inside and place in a warm, draft-free spot. Rise for 1½ to 2 hours, until dough doubles in size.
Once dough rises, punch it down, place onto a lightly floured work surface, and pat into a large rectangle. Evenly sprinkle za’atar and olives over the surface of dough. Fold dough in thirds, and then in half to trap the seasonings inside, then knead until za’atar and olives are well integrated.
Line 1 or 2 baking sheets with parchment paper. For 1 large braided challah, divide the dough into 3 equal pieces. For 2 smaller challahs, divide the dough into 6 equal pieces. For rolls, divide the dough into 10 to 12 pieces.
Roll and shape dough with your hands to form even ropes. Ropes should be about 10 to 12 inches long for a large challah, 8 inches long for smaller challahs, and 4 to 5 inches long for rolls.
Once shaped, cover dough with plastic wrap. Let dough rise for 1½ hours, until doubled in size.
Preheat oven to 350°F. Beat together 1 egg and 1 to 2 teaspoons of water to make an egg wash. Using a pasty brush, evenly brush the loaves and/or rolls with the egg wash.
Bake in a 350°F oven, until the loaves or rolls are well browned and glossy and make a hollow sound when tapped. Bake 15 to 20 minutes for rolls, 30 to 35 minutes for small challahs, and 40 to 45 minutes for a large challah. Remove from oven and cool before serving.
Cardamom and Cinnamon Poached Apples
Perhaps the most well-known dish to serve for Rosh Hashanah is apples and honey. The symbolic dipping of apple slices into honey translates into a sweet new year, and the tradition is hundreds of years old as it was mentioned in the writings of Rabbi Jacob ben Asher, who codified it into Jewish law in the 1300s.
While having apple slices and honey at your table is non-negotiable, serve these sweet poached apples alongside it to give people a warmer way to wish in the new year. The silan, cardamom, and pomegranate used in this recipe are all classic Israeli flavors that pair beautifully with sweet apples.
Ingredients
4 firm apples, peeled
¾ cup silan, or sugar
2 tbsp. cardamom pods or ground pomegranate
1½ tablespoons fresh lemon juice
3 slices of fresh ginger
1-2 cinnamon sticks
Pinch of salt
Directions
Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, sugar, lemon juice, cinnamon, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer.
Add apples and add water if needed to completely submerge apples. Cover with lid slightly ajar and simmer, turning occasionally, until apples are tender but not mushy, about 30 minutes.
Using a slotted spoon, transfer apples to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes. Let syrup stand at room temperature. Rewarm syrup before serving, then pour over the apples.
Tahini Honey Cake with Sesame Streusel (recipe from Lil’ Cookie)
Synonymous with hummus and halvah, tahini, or ground sesame seeds, is an ingredient commonly found in Israeli kitchens. While much of its use is in savory dishes, tahini can be used like nut butters in baked goods.
Honey cake, like challah, is another baked good that is often shared with friends and family on Rosh Hashanah. Many add raisins, coffee, or rum to add depth of flavor and spice to the sweet cake.
This year, take your honey cake up a notch and stir in some tahini and sesame seeds for an Israeli spin on the classic. Topped with a sesame streusel, this sweet loaf is unlike any you’ve ever eaten on Rosh Hashanah. Naturally dairy free, this cake can be served with brisket to round out a Kosher meal.
Ingredients
For the cake:
4 large eggs
100 grams (1/2 cup) sugar
180 grams (1/2 cup) honey
Pinch of salt
1 tsp. vanilla extract
240 ml. (1 cup) lukewarm tea
125 ml. (1/2 cup) oil
60 grams (1/4 cup) raw tahini
140 grams (1 cup) all-purpose flour
140 grams (1 cup) whole wheat or whole spelt flour
50 grams (1/2 cup) sesame seeds
10 grams (2 tsp.) baking powder
1/2 tsp. baking soda
For the sesame streusel:
70 grams (1/3 cup) coconut oil
100 grams (3/4 cup) all-purpose flour
70 grams (1/3 cup) light brown sugar
Pinch of salt
50 grams (1/2 cup) sesame seeds
Directions
Tahini honey cake
Preheat the oven to 350°F and lightly grease the pans.
In a large bowl, mix eggs, sugar, honey, salt and vanilla into a uniform mixture.
Add tea, oil and tahini and whisk until combined.
Add flour, whole wheat flour, sesame seeds, baking powder and baking soda and whisk until uniform mixture is obtained.
Pour the batter into the cake pans.
Sesame streusel:
In a medium bowl, put oil, flour, sugar, salt and sesame seeds and mix with a fork (or using your hands) to a crumbly mixture
Sprinkle the crumbs over the top of the cakes
Bake the cakes for 35-45 minutes or until they turn golden, rise and set
Cool at room temperature and serve.
