JIMENA was created in 2002 by former Jewish refugees from the Middle East and North Africa, and work for Jewish diversity and inclusion for people often left out of the narrative of Jewish life.
Enjoy their carefully curated collection of authentic Rosh Hashanah recipes and food articles from our favorite Mizrahi and Sephardic food bloggers and editors. The list includes Moroccan fish, pumpkin bourekas, Tunisian couscous, quince stew, Persian upside-down cake with dates and pistachio biscotti.
Read it here: https://www.jimena.org/mizrahi-sephardic-rosh-hashanah-recipes/
For Ashkenazi Jews, the primary symbolic food of Rosh Ha-Shanah is apples dipped in honey, a way of wishing for a sweet new year. Before eating apples and honey, say the following blessings:
Barukh atah Adonai Eloheinu melekh ha'olam borei pri ha-eitz.
Blessed are You, God, Ruler of the universe, who creates fruit of the tree.
Yehi ratzon lifanecha, Adonai Eloheinu, v'Elohai avoteinu, she'te'hadesh aleinu shanah tovah u'metukah.
May it be Your will, Adonai our God, to grant us a good and sweet year.
Finally, time to begin eating! Challah is a yummy egg bread eaten on most Jewish holidays. On Rosh Hashanah the challah is in the shape of a circle, to symbolize the circle of time, and the fullness of the year that is coming. Many people eat raisin challah on Rosh Hashanah, and drizzle honey on top of it, for extra sweetness. Yum!
בָּרוּךְ אַתָּה יְיָ אֱלֹהֵֽינוּ מֶֽלֶךְ הָעוֹלָם
הַמּֽוֹצִיא לֶֽחֶם מִן הָאָֽרֶץ
Barukh ata Adonai Eloheinu melekh ha’olam,
hamotzi lekhem min ha-aretz.
Blessed are You, Adonai our God,Ruler of the universe,
Who brings forth bread from the earth.
Black-Eyed Pea Stew (Lubiya)
Adapted from Gilda Angel’s Sephardic Holiday Cooking
Black-eyed peas are a traditional food for Rosh Hashanah in Sephardi communities, as well as in African-American homes, as symbols of abundance, wealth and fertility. Katherine Romanow adapted two of Gilda Angel's recipes to create this stew for the Jewish Women's Archive.
Ingredients
3 tablespoons vegetable or olive oil
2 small onions
1 clove garlic
1 teaspoon salt
1 teaspoon paprika
½ allspice
½ cinnamon
1 can (15 ounces) black-eyed peas
4 tablespoons tomato sauce
A few tablespoons tomato paste if you feel the stew needs thickening
2 cups vegetable broth or water
Instructions
Sauté onion and garlic in oil. Add salt, paprika, oregano, cinnamon to the onions and garlic. Add peas, tomato sauce and broth or water. Bring to a boil and cook for 5 minutes. Lower the heat and simmer for 15 minutes.
JIMENA was created in 2002 by former Jewish refugees from the Middle East and North Africa, and work for Jewish diversity and inclusion for people often left out of the narrative of Jewish life.
Enjoy their carefully curated collection of authentic Rosh Hashanah recipes and food articles from our favorite Mizrahi and Sephardic food bloggers and editors. The list includes Moroccan fish, pumpkin bourekas, Tunisian couscous, quince stew, Persian upside-down cake with dates and pistachio biscotti.
Read it here: https://www.jimena.org/mizrahi-sephardic-rosh-hashanah-recipes/
For Ashkenazi Jews, the primary symbolic food of Rosh Ha-Shanah is apples dipped in honey, a way of wishing for a sweet new year. Before eating apples and honey, say the following blessings:
Barukh atah Adonai Eloheinu melekh ha'olam borei pri ha-eitz.
Blessed are You, God, Ruler of the universe, who creates fruit of the tree.
Yehi ratzon lifanecha, Adonai Eloheinu, v'Elohai avoteinu, she'te'hadesh aleinu shanah tovah u'metukah.
May it be Your will, Adonai our God, to grant us a good and sweet year.
Finally, time to begin eating! Challah is a yummy egg bread eaten on most Jewish holidays. On Rosh Hashanah the challah is in the shape of a circle, to symbolize the circle of time, and the fullness of the year that is coming. Many people eat raisin challah on Rosh Hashanah, and drizzle honey on top of it, for extra sweetness. Yum!
בָּרוּךְ אַתָּה יְיָ אֱלֹהֵֽינוּ מֶֽלֶךְ הָעוֹלָם
הַמּֽוֹצִיא לֶֽחֶם מִן הָאָֽרֶץ
Barukh ata Adonai Eloheinu melekh ha’olam,
hamotzi lekhem min ha-aretz.
Blessed are You, Adonai our God,Ruler of the universe,
Who brings forth bread from the earth.
Black-Eyed Pea Stew (Lubiya)
Adapted from Gilda Angel’s Sephardic Holiday Cooking
Black-eyed peas are a traditional food for Rosh Hashanah in Sephardi communities, as well as in African-American homes, as symbols of abundance, wealth and fertility. Katherine Romanow adapted two of Gilda Angel's recipes to create this stew for the Jewish Women's Archive.
Ingredients
3 tablespoons vegetable or olive oil
2 small onions
1 clove garlic
1 teaspoon salt
1 teaspoon paprika
½ allspice
½ cinnamon
1 can (15 ounces) black-eyed peas
4 tablespoons tomato sauce
A few tablespoons tomato paste if you feel the stew needs thickening
2 cups vegetable broth or water
Instructions
Sauté onion and garlic in oil. Add salt, paprika, oregano, cinnamon to the onions and garlic. Add peas, tomato sauce and broth or water. Bring to a boil and cook for 5 minutes. Lower the heat and simmer for 15 minutes.
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