Rosh Hashana Recipes
Over the centuries in each region of the world special Rosh Hashanah food customs have developed depending on the foods available there.
Today everyone dips a piece of apple into honey on Rosh Hashanah eve and ask for a good and sweet year. But there are many more traditions connected to Rosh Hashanah as eating a head of fish or eating round Challah. We collected several Rosh Hashanah recipes for you to enjoy. Yet you don‘t have to wait for The Jewish New Year to make some of these traditional Jewish Rosh Hashanah recipes.
Sweet Challah
Rosh Hashanah tradition tells us to have a festive meal with foods that symbolize our wish for a sweet new year and eating a round loaf Challah which symbolizes continuity and the cycles of life. We have started this Israeli holiday recipe section to find new recipes from Israel. Try this Challah for Rosh Hashanah recipe to start your year with a sweet Challah treat. Ingredients
1package yeast
3eggs
1cup warm water
1/3cup vegtable oil
5cups bread flour
2teaspoons salt
1teaspoon sugar
2tablespoons honey
1/2cup raisins
sesame or poppy seeds for sprinklin
1egg yolk and little oil for brushing
Preparation
Dissolve the east and a pinch of sugar in the warm water and let stand 10minutes.Add oil into the east and beat in the eggs, on at a time, with the remaining sugar and salt.Slowly add the flour.Knead and let rise for 30minutes, than repeat and let rise again for 45minutes.Devide the dough into three and roll them finger thick.
Scroll the rolles, one each to a round Challah.
let the challah rise 30minutes. heat oven to 350degrees.Brush Challah with egg Yolk mixed with little oil. Sprinkle with sesame or poppy seeds.Back until golden backing time will vary according to size of challah. Be sure to check after 30 minutes.
Gefilte Fish
The costumes of Rosh Hashanah, requires a fish‘s or Lamb head, Hebrew Rosh , Shenihye l‘ROSH velo l‘zanav‘‘ - we wish to be the head and not the tail.That‘s why without a Geffilte Fish the meal will be missing something. Every home has its own variation
Some prefer it sweet, some spicy, while always having a side dish with horse radish.
We hope you will enjoy the Gefilte Fish recipe we suggest and will be happy to hear about your variation. Shanah Tova!
Ingredients
9-10 pounds of whole carp or whitefish.
3large onions
3large carrots
4large eggs
1/3cups matzah meal
2teaspoons sugar
salt & pepper to taste
3bay leaves
Preparation
Skin and fillet the fish and use the head and skin to prepare a fish broth by cooking them with the one sliced onion, the carrots,1 spoonful of salt and one spoonful of pepper and bay leaves with water to cover everything. Boil for about ½ hour. Then remove the bones head and vegetables and simmer on low heat for another 40 minutes.
Ground the fillets and than the rest of the onions (chopped) and combine with the matzah meal and the eggs. Add cold water to get homogenous mixture. Add the rest of the salt and pepper.
Scoop with wet hands and make oval shaped ( ?).
Leave a small quantity to fill also the head. Cook with the prepared broth for another 30 minutes.
Decorate with slices of the carrots and chill overnight in your fridge.
Serve with horseradish or a horseradish sauce.
Beetroot Salad
There are many traditions and blessing said on Rosh Hashanah dinner before the main course. This one is even more relevant this year and involves Beetroot that’s why we suggest this beetroot salad for Rosh Hashanah... The blessing we recite is both puns on the names of the foods and reflections on their meaning. Over beet, selek, we implore G-d that our enemies should vanish, yistalku oy‘vainu. For this custom let me suggest a lovely and easy to prepare beetroot salad. Adding the little bit of honey makes it even more appropriate for this special evening.
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Ingredients
6 beetroots
1 heaped teaspoon brown sugar
3 tablespoons apple vinegar
1 tablespoon honey
Add salt and freshly milled black pepper to taste
Preparation
Wash beetroot, try not to damage skins. Place beetroot into a saucepan and
cover with cold water. Bring to the boil, reduce heat then simmer until tender
about 3/4 to 1 hour. When cooked, drain and cool under cold running water and peel away the skins. Slice beets and place in a shallow bowl. Mix the honey with the vinegar with the sugar and sprinkle over. Then season with salt, freshly milled pepper. Cover and chill until ready to serve.
Tzimmes
As this dish is sweet and slices carrots look like gold coins, this is why we suggest this recipe to be prepared as a side dish on Rosh Hashanah. You can serve it also on other holidays and people will love it just the same. There is a tradition of eating carrots on Rosh Hashanah eve when we recite: May it be your will....that our evil sentence, in Hebrew gzerot while carrots are called gezer, be torn before you, and our merits be read out before you. Enjoy preparing this Tzimmes recipe for your Rosh Hashanah guests. Ingredients
6 cups young carrots, sliced
1 cup thinly sliced apples
1 cup prunes, pitted and cut in halves
2 tablespoons honey
½ cup orange juice
2 tablespoons brown sugar
1 teaspoonful cornflower or potato starch
Preparation
Place all the ingredients into saucepan and bring to boil over high heat. Than lower heat cover and cook for half an hour stirring occasionally. Add little water if needed. If there still is liquid left, uncover and simmer for a few more minutes
Green Salad With Pomegranates Seads
Enjoy Rosh Hashanah rituals with this easy salad recipe. Simple but delightful green salad made from fresh leaves, apple, and pomegranate seeds, is a beautiful sight and a refreshing side dish that will decorate your table and refreshen your guests. Ingredients
1 young lettuce
1 sliced granny smith apple sliced
Seeds of 1 pomegranate
Dressing:
1/3 cup oil
1/3 cup wine vinegar
2 tablespoons honey
Salt & pepper to taste
Preparation
It is the easiest thing to prepare this salad. Feel free to change or add ingredients (like peaches or papayas, strawberries or grapes) every time you serve it all year long. Just wash and dry lettuce leaves and add the pomegranate seeds with the dressing just before serving.
Apfel Strudel
My grandmother with her Viennese background used to invite for strudel and whipped crème. It took us many years to get her apple strudel recipe that we letting you have. Ingredients
Ready made filo dough
FILLING (for 3-4 units)
12 Granny Smith or Golden Delicious apples cut into thin slices.
1 cup brown sugar
1 cup finely ground walnuts
2.5 cups finely ground bread crumbs
½ cup vegetable oil or melted butter
Preparation
Preheat the oven to 350F degrees with an open door. Mix the sugar with the apples and put them into a strainer (use the dripped juice for other purposes)Spread a clean towel on your working surface. Sprinkle with flour and roll one filo dough leaf at a time. Brush some oil on the leaf and sprinkle with a mixture of bread crumbs and walnuts.Add two more layers of filo and crumbs. Top with the strained apples and sprinkle the sugar.Roll and place on cookie sheet. Baking time about an hour .Serve with unsweetened whipped cream.
Find a strudel with poppy seed when clicking the link to the Purim recipes.
see variation
Honey Cake
This is the traditional Rosh Hashanah treat. Serve it for the festive meal and you’ll be sure to get requests for seconds. Our Honey Cake recipe should be prepared with lots of honey and love Ingredients
2 cups self rising flour
2 eggs
1 cup honey
1 cup brown sugar
¼ cup vegetable oil
1/2 cup - chopped almonds
As we all love variation, try adding just a zest of cardamom, cloves, or nutmeg to the dough
Preparation
Beat eggs until frothy. Add sugar and beat some more. Alternately add liquid and sifted dry ingredients. Bake in 350 F preheated oven for 40 minutes
Apple Pie
Apple pie is what brings families around the table for dessert after a good Rosh Hashanah meal.For the crust: ½ pound butter or margarine
2 cups all-purpose flour
2 tbsp sugar
¹/8 tsp salt
¼ cup cold water
For the filling; 5-6 granny smith apples, peeled, cored, and sliced
¼ cup dark raisins
Juice and grated rind of 1 lemon
2 tbsp finely chopped almonds or walnuts
1 tbsp honey
1 egg yolk
Preheat oven to 350 F.
Combine the butter or margarine, flour, sugar, and salt and slowly add the cold water. When a soft ball forms, divide in half, wrap in plastic wrap, and refrigerate for an hour.
Combine the apples, raisins, and lemon juice and rind.
Roll out half the dough and press into a 10-inch pie plate. Fill with the apple mixture. Roll out the top crust and cover the pie. Make a few air holes with a fork and sprinkle some grated nuts mixed with egg yolk and lemon rind on top. Bake 40 minutes or until golden.
