Rosh Hashanah Recipes


Rosh Hashanah Recipes

What is pivotal in the United States, are Rosh Hashanah recipes that hark back to Central Europe.  The obvious ones such as gefilte fish -- the best I ever had was in Hungary, made of carp -- honey cake -- to symbolize the apple dipped in honey for a sweet new year.  But what about foods and traditions outside of the Ashkenazic sphere of influence.  Ashkenazim will have fish, but fish to the Mizrahim of Iraq is considered bad luck.  Yet the Mizrahim of Morocco will have a lot of fish recipes to offer for Rosh Hashanah.  When Christianity and Islam spread it adapted itself to local cultures.  But Judaism incorporated elements of surrounding cultures.  What Diaspora customs were you influenced by, and what unique customs became part of a group Israeli identity?  Celebrating holidays will differ from calendar to calendar.  The Islamic calendar is strictly lunar, so holidays will float all around the year.  But the Jewish calendar, is just like the Julian and Gregorian.  They include solar, so holidays will fall within the same proximity all of the time.

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Vegetarian Yontif Recipe

Started by Lori Beth Lippitz. Last reply by Tim Upham Sep 17, 2012. 1 Reply

My family doesn't eat meat, as it would diminish the joy of our holiday to cause suffering.This is our favorite all-around holiday recipe.  In fact, you can substitute matzo meal for flour and use it…Continue

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Comment by Tim Upham on August 17, 2013 at 6:45am

Lahuhua (Mizrahim Round Flatbread)

4 cups flour

1 tablespoon sugar

1 teaspoon kosher salt

5 tablespoons olive oil

3 cups water, lukewarm

6 teaspoons (1 ounce) active-dry yeast

In a mixing bowl, mix the flour, sugar, salt, with olive oil, and 2-1/2 cups of water.  In a glass dissolve yeast in 1/2 cup of lukewarm water.  After the yeast dissolves (5-10 minutes), add it to the batter in the mixing bowl.  Mix the dough well.  Cover with a cloth.  Leave in a warm place for one hour.  The batter will be frothy.  Mix again.  Cover again.  Leave in a warm place for another hour.  Cook the bread using a small skillet.  Place 1/2 cup of batter in the skillet.  Cook the flatbread over low heat until the top bubbles (approximately 6-8 minutes).  There is no need to flip the bread.  Only cook the bread on one side.

Comment by Tim Upham on August 17, 2013 at 4:32am

Seder is synonymous with Pesach.  Seder in Hebrew means "Order."  But for the Sephardim only, seder is also used at Rosh Hashanah.  So the Sephardim do not just randomly serve foods.  The Sephardic Rosh Hashanah seder consists of:


Black-Eyed Peas and Fenugreek


Couscous With Seven Vegetables

Candied Quince


Round Flatbreads (Challah is an Ashkenazic custom, which started in Germany, then spread to Central Europe.)

Leek Fritters




Head Of A Ram Or Fish (Rosh Hashanah in Hebrew means "Head of the Year, and brains fried in walnuts and leeks is a popular Sephardic Rosh Hashanah dish.)

Comment by Tim Upham on August 14, 2013 at 6:49am

Mansanada (Sephardic Apple Compote)

1 teaspoon ground cardamom

2-1/2 tablespoons sugar

6 Jonathan apples

1/2 cup water

Peel and slice apples.  Place in a pot.  Sprinkle sugar and cardamom over them.  Pour water into the pot.  Bring to a boil, then simmer for 10 minutes.  Remove apple slices with a slotted spoon.  Allow liquid to cool until it transforms into a syrup.  Pour sauce over removed apple slices.

Comment by Tim Upham on August 14, 2013 at 3:09am

Keftes De Prasa (Sephardic Leek Fritters)

1 pound leeks

3 eggs

1 cup olive oil

3 tablespoons flour

A pinch of salt and black pepper

1/4 teaspoons allspice

1/4 teaspoons cinnamon

Slice the leeks and saute them in olive oil.  Mix the all the remaining ingredients, except the olive oil, in a bowl.  Incorporate the leeks into the mixture.  Heat the rest of the olive oil in a frying pan over a medium heat.  Spoon the leek batter into the hot oil.  Turn the fritters over.  They are ready when they are a golden-brown color.

Comment by Tim Upham on August 13, 2013 at 8:00am


Silka in Aramaic means "beets."  This is how it is prepared.

Brush beets with olive oil.  Wrap them in aluminum foil.  Bake them at 400 degrees F for one hour.  Remove and peel beets.  Dice them.  Place diced beets in a bowl and mix in:

2 tablespoons chopped onion

Sprinkle of salt and black pepper

1 teaspoon ground cumin

2 garlic cloves, finely minced

2 lemons, squeezed

1 tablespoon olive oil

Comment by Tim Upham on August 13, 2013 at 5:34am

Fish is not only popular with the Ashkenazim on Rosh Hashanah, but for the Mizrahim in North Africa as well.  Also, for the Mizrahim of North Africa, there is French influence, from when these lands were French colonial possessions.

Mizrahim Fish Cakes with Lemon-Paprika Aioli

2 pounds white fish or halibut, cut into 1/2 cubes

1 cup chopped onion

6 garlic cloves, chopped

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh cilantro

1 tablespoon ground cumin

2 teaspoons kosher salt

1 teaspoon ground ginger

3/4 teaspoon ground black pepper

6 tablespoons breadcrumbs

1 egg

12 tablespoons olive oil


1-1/2 cups mayonnaise (French influence)

1/4 cup lemon juice

6 garlic cloves, minced

1-1/2 tablespoons tomato paste

1-1/2 teaspoons paprika

Grind fish in processor.  Add spices, breadcrumbs, and egg.  Using 1 tablespoon for each cake, shape into patties.  Heat 3 tablespoons of olive oil in skillet over medium heat.  Fry fish cakes until brown, about 3 minutes per side.  Serve with lemon-paprika aioli on top of each fish cake.

Comment by Tim Upham on August 12, 2013 at 4:53am

Baked Stuffed Apples

7 large Granny Smith apples

6 tablespoons butter

1/4 cup brown sugar

1/3 cup figs, diced

1/3 cup chopped almonds

3 tablespoons rolled oats

1/4 teaspoon ground cinnamon

1/3 cup honey

1/3 cup apple juice

Preheat oven at 375 degrees F.  Peel and core apples.  Combine 5 tablespoons of butter, along with brown sugar, figs, almonds, oats, cinnamon. and honey.  Stuff cored apples.  Melt remaining tablespoon of butter in a skillet, add stuffed apples, and pour over them the apple juice.  Place in oven and bake for 40 minutes.

Comment by Tim Upham on August 12, 2013 at 12:05am

Tishpishti (Sephardic Rosh Hashanah Walnut Cake)

10 eggs, separated

2/3 cup sugar

2 teaspoons baking soda

2 tablespoons orange juice

1 teaspoon vanilla extract

1-1/2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1 orange, zest of, grated

1 lemon, zest of, grated

2 cups walnuts, ground


2 cups sugar

1 cup water

2 tablespoons fresh lemon juice

1 tablespoon rose water

To make the syrup, combine sugar, water, and lemon juice in a sauce pan, and bring to a boil, stirring until the sugar dissolves.  Reduce heat to low, until syrup thickens in 8-10 minutes.  Remove from heat to and let cool.  Add rose water and mix well.

To make the cake, preheat oven to 350 degrees F.  Butter a 10x14x3 inch baking pan.  Place egg yolks in a bowl and beat with a mixer.  Gradually add the sugar and beat until thick.  Dissolve baking soda in orange juice, and add the egg yolks along with the vanilla, cinnamon, and cloves.  Beat until combined, stir in the grated zest and nuts.

In another bowl, beat egg whites until stiff.  Stir one-third of the beaten whites into the yolk-nut mixture, and then fold in the reminder.  Pour the batter in the prepared pan.  Bake for 35 minutes.  Pour the syrup, over the cake before serving.

Comment by Tim Upham on September 17, 2012 at 3:17am

Here is the gefilte fish recipe that I swear by.  When I was in Budapest, my cousin Mikolz, who like everyone else in my father's family was Hungarian Calvinist.  But his wife Luba was Jewish, and she made the best gefilte fish.  Intermarriage in my father's family was quite frequent, but the recipe goes as follows:

4 pounds of carp, ground

2 carrots, or 1 medium raw beet, peeled and grated

1 onion, ground

2 eggs, beaten

2 tablespoons horseradish, white or red

1 cooked egg, mashed

1 teaspoon salt

In a blender whip up the onions, eggs, and vegetables.

Then combine ground fish, horseradish, and salt.

Make a broth out of water, onions, carrots, and celery.

Form mixture into balls, and drop into a pot with 8 quarts of the broth.

When it boils, lower the flame.

Cover and simmer for 2 to 2/1/2 hours.

Remove fish balls from broth, and place on serving plates.

Pour a small amount of the broth over the fish balls, along with sliced carrots.


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