Jewish (Sephardi) Rosh Hashana Recipes

"Tishpishti is a famous Jewish specialty of Turkey that is a rich, luscious walnut cake bathed in syrup. There are similar recipes that exist in Northern Spain, so the dessert may have originated there, possibly as a Passover cake. However, others believe Tishpishti was always served on Rosh Hashanah, the Jewish New Year. Alternatives - use 1 1/2 cup..."

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Ingredients: oranges, zest of, rose water...

"Every Israeli mother makes this when in a hurry or lazy. Great for parties or the Shavuot holiday. You can make it as small or as large as you need. There are also many ways to make it less rich to cut down calories but the taste will be affected. I often drizzle flavors on the top and between layers like maple syrup, silan (date honey), fig honey,..."

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Ingredients: white cheese, cream cheese spread...

"This is a dairy version of the cookies my fiance's grandma would prepare for Purim (a Jewish holiday in the spring). The crisp shortbread dough encases a sweet filling made of walnuts and rose water. Easy to make, and delicious! Note: the original recipe is parve and uses oil in place of butter. I have never made cookies without butter or margarine..."

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Ingredients: rose water, granulated sugar...

"These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving,..."

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Ingredients: dill, frozen spinach, honey...

"This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen"."

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Ingredients: cinnamon, pistachios, corn oil...

"This recipe, under a slightly different name & for Rosh Hashanah -- The Jewish New Year, was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the 2 hours or more needed for the cooled loaf to freeze."

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Ingredients: eggs, granulated sugar...

"This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's “Foods of Israel Today” cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour."

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Ingredients: fresh ground black pepper, eggs...

"This is a wonderful dish that even those who don't usually like fish will enjoy. Recipe is from "Bon Appétit" (April 2003). If you are not making this for Passover, you can replace the matzo meal with breadcrumbs. Recipe can be easily halved. These rewarm well, so it's a great dish to prepare ahead of time. They actually freeze..."

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Ingredients: ground cumin, eggs...

"This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions..."

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Ingredients: ground cumin, dried apricots...

"Bademjan means “eggplant” in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort food–everyone will enjoy this dish."

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Ingredients: eggplants, lamb, lemons...

"This is a lovely use for apples! From "The Book of Jewish Food" by Claudia Roden. She suggests serving this with yogurt to balance the sweetness. The rosewater flavor is strong here, so if you are shy about rosewater consider cutting the amount in half. This would be lovely as a filling in a white cake, layered with vanilla pastry cream..."

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Ingredients: rose water, sugar, water...