Rosh Hashanah in Israel - Rosh Hashanah Recipes & Menus 🍯🍎

Why settle for one new year when we can have two? As Rosh Hashanah is upon us, starting the eve of September 15th, so does the frenzy of the high holiday season begin. Therefore, we paired up with two up-and-coming alumni and chefs of the Tel Aviv food scene, Galia and Rami, to share their holiday recipes that you can make, too. They incorporated the symbolic Rosh Hashanah foods into their dairy menu filled with sweet flavors, featuring apples, honey, fish, round challah, and sweet potatoes. Check out the recipes below!

Why Do We Eat Sweet Foods on Rosh Hashanah?

Why all the sweet foods, you may ask? Because we are hopeful that the new year ahead will be sweet and happy. This is also why the challah we eat is sweeter and round to symbolize the year. Galia and Rami added pomegranate seeds to their salad because pomegranate represents fertility and abundance due to their numerous seeds. They are also thought to symbolize the 613 commandments in the Torah. Lastly, they also included salmon on the table, which traditionally would actually be the head of a fish to symbolize the head/start of the new year. But who really wants to eat the head of a fish….???

You can find the recipes below. Plus, here is our previous blog post on where to do your grocery shopping in Israel.

Where to Celebrate Rosh Hashanah in Israel?

Also, if you’re thinking about where to spend Rosh Hashanah in Tel Aviv, you can join the Masa Community Rosh Hashanah dinner that you can sign up for here.

You can also check out Secret Tel Aviv’s list, where you can find other dinners to attend. Plus, if you’re done with all the eating, head over to some Rosh Hashanah parties that are taking place that weekend.

However, if you’re hosting, make some of Galia and Rami’s Rosh Hashanah recipes.

Rosh Hashanah Recipes and Menu

Round Raisin Challah Recipe:

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Ingredients:

– 1 kg flour

– 1 egg

– 1 cup oil

– 1 tbsp dried yeast

– 2 tbsp sugar

– 2 cups water

– 1/2 cup raisins

Instructions:

Activate the Yeast:

– In a small bowl, dissolve the sugar in 1/2 cup warm water.

– Sprinkle the dried yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough:

– In a large mixing bowl, combine the flour and a pinch of salt.

– Make a well in the center and pour in the yeast mixture, remaining 1 and 1/2 cups of water, egg, and oil.

– Mix the ingredients until a dough forms.

Knead the Dough:

– Turn the dough onto a floured surface and knead it for around 10 minutes until it’s smooth and elastic.

First Rise:

– Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Incorporate Raisins:

– Gently punch down the risen dough and knead in the raisins until they are evenly distributed. Divide the dough into two.

Shape the Challah:

– Take a look at how Jamie Geller rounds her challah, and follow her instructions: https://jamiegeller.com/challah/how-to-shape-a-round-challah/

Second Rise:

– Place the braided round challahs on a baking tray lined with parchment paper.

– Cover it with a cloth and let it rise again for about 30-45 minutes.

Preheat and Bake:

– Preheat your oven to 180°C (350°F).

– Before baking, you can brush the top of the challah with a beaten egg for a shiny finish.

Baking:

– Bake the challahs in the preheated oven for approximately 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.

Enjoy:

– Once baked, allow the challah to cool on a wire rack before slicing and enjoying its delicious flavor and texture.

Honey Mustard Garlic Salmon Recipe:

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Ingredients:

– Salmon fillets (as many as needed)

– Honey

– Dijon mustard

– Garlic, minced

– Olive oil

– Salt and pepper

Instructions:

Prepare the Marinade:

– In a bowl, combine about 1/4 cup of honey, 2 tablespoons of Dijon mustard, 2-3 minced garlic cloves, and 2 tablespoons of olive oil. Mix well until the ingredients are thoroughly combined.

Season the Salmon:

– Pat the salmon fillets dry with a paper towel.

– Season both sides of the salmon fillets with a pinch of salt and pepper. The marinade will add flavor, so don’t go too heavy on the salt.

Marinate the Salmon:

– Place the seasoned salmon fillets in a shallow dish.

– Pour the honey mustard garlic marinade over the salmon, ensuring each fillet is well coated. You can use a brush or your hands to distribute the marinade evenly.

Marinating Time:

– Cover the dish and place it in the refrigerator to marinate. Allow the salmon to marinate for at least 30 minutes. This gives the flavors time to infuse into the salmon.

Cook the Salmon:

– Preheat your oven to around 375°F (190°C).

– Line a baking sheet with parchment paper or lightly grease it.

– Place the marinated salmon fillets on the baking sheet, leaving a bit of space between them.

Baking:

– Bake the salmon in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets.

**Broiling (Optional):**

– If you prefer a slightly caramelized finish, you can switch your oven to broil during the last couple of minutes of cooking. Keep a close eye on the salmon to prevent overcooking.

Serve:

– Once cooked, carefully remove the salmon from the oven.

– Plate the salmon fillets and spoon any remaining honey mustard garlic sauce, add some parsley for some more color and it’s ready to be served.

Pomegranate and Feta Salad Recipe:

pomegranate feta salad recipe for rosh hashanah

Ingredients:

– Selanova lettuce (or any preferred lettuce variety)

– Fresh pomegranate seeds

– Feta cheese, crumbled

Dressing:

– Olive oil

– Silan (date syrup)

– Balsamic vinegar

– Freshly squeezed lemon juice

– Salt and pepper

Instructions:

Prepare the Dressing:

– In a small bowl, whisk together about 1/4 cup of olive oil, 2 tablespoons of silan (adjust to taste for sweetness), 1 tablespoon of balsamic vinegar, a squeeze of fresh lemon juice (adjust to taste), and a pinch of salt and pepper. Mix until well combined. Taste and adjust the balance of flavors if needed.

Assemble the Salad:

– Start by washing and drying the Selanova lettuce leaves. Tear them into bite-sized pieces and place them in a salad bowl.

– Sprinkle a generous amount of fresh pomegranate seeds over the lettuce. The vibrant color and juicy sweetness of the pomegranate seeds will add a delightful burst of flavor to the salad.

– Crumble feta cheese on top of the pomegranate seeds. The creamy and tangy feta complements the sweetness of the pomegranate and adds a wonderful contrast in texture.

Dress and Serve the Salad:

– Drizzle the prepared dressing over the salad. Start with a small amount and add more as desired. Gently toss the salad to ensure that all the ingredients are coated with the dressing. Be careful not to overmix to avoid crushing the delicate pomegranate seeds and feta.

Roasted Sweet Potatoes with Sweet Paprika and Thyme:

rosh hashanah sweet potato recipe

Ingredients:

– Sweet potatoes cut lengthwise

– Sweet paprika

– Sumac

– Salt and pepper

– Olive oil

– Fresh thyme leaves

Instructions:

Preheat the Oven:

– Preheat your oven to 400°F (200°C).

Prepare the Sweet Potatoes:

– Cut the sweet potatoes lengthwise. Make sure they are relatively uniform in size to ensure even roasting.

Season the Sweet Potatoes:

– In a large bowl, drizzle the sweet potato cubes with olive oil. Toss them to coat evenly with the oil.

– Sprinkle sweet paprika, sumac, salt, and pepper over the sweet potatoes. The amounts can vary based on your taste preference, but a good starting point is about 1 teaspoon of sweet paprika, 1 teaspoon of sumac, and a pinch of salt and pepper. Adjust to taste.

– Add fresh thyme leaves to the sweet potatoes.

Toss, Coat, and Spread for baking:

– Gently toss the sweet potato cubes in the bowl to ensure they are well coated with the spices, oil, and thyme. Line a baking sheet with parchment paper and spread the seasoned sweet potatoes evenly.

Roasting:

– Place the baking sheet in the preheated oven. Roast the sweet potatoes for about 25-30 minutes or until they are tender and golden brown. You can give them a gentle toss halfway through to ensure even roasting.

**Finishing Touch:**

– Once the sweet potatoes are roasted to perfection, remove them from the oven. If desired, add a final sprinkle of fresh thyme leaves for an extra burst of herbal aroma.