The meaning of Rosh Hashanah, the Jewish New Year, resembles a seesaw. On the one hand, it is in the promise of new life, on this day Adam and Eve were created, and the holiday has a practical message – in these days the material foundation for the future is laid: the money benefits of the following months are distributed just during Rosh Hashanah. On the other hand, it is a time of mourning; on Rosh Hashanah, the foremother and forefather were expelled from the Garden of Eden. This experience of existence and non-existence, joy and sorrow, is also the point of the New Year’s Eve meal.
Hummus
A fundamental institution of any – festive and everyday Middle Eastern meal. The texture of the chickpea puree, the amount of garlic and oil in the tehina may vary. Additional dressings may vary, but the key place of hummus in the value system will never be disputed by Jew or Arab.
Forschmack
Herring is a fatty fish, but after spending time in brine and tin, the taste of herring fat lacks expression. Adding milk, cream and butter to the herring has helped to bring this flavour back, and soaking the herring in liquid (the same milk or water) removes any excess salt.
Tsimes
Cymes is a hymn to the natural sweetness of nature, the sweetness of fruit, the sweetness of honey. This dish can be a standalone snack, a side dish for meat and poultry, and dessert too, of course.
Sephardic lamb
Sephardic dishes, unlike Ashkenazi dishes, have more expressive, more flamboyant features, which is not surprising since the Sephardic tradition is organic to Asia with its cult of spices and bright aromatic solutions.
Sour sweet roast
A Saturday lunchtime classic and most who allow themselves a meat feast. In its original form, such meat is put in the oven as early as the night before and, at low temperature, reaches an almost ethereal state over many hours. The carrots in the holiday stew are usually cut in kurgle pieces. They symbolise coins, and it is on Rosh Hashanah that the financial circumstances of the coming year are decided, among other things.
Radish with chicken crackers
Radish would sound even better with goose or duck scallions. The fat in these birds gives a more voluminous and rich flavour. The main thing you don’t have to fear is a full, crispy roast of the greaves. This not only provides an interesting texture to the future salad, but also extra megabytes of flavour.
Stuffed carp
Stuffed fish or a fish head alone (but then the fish has to be large to fit much in the head) is not as time consuming as it seems to the uninitiated. And it’s worth all the effort involved anyway.
Baked apples with nuts and honey
Rosh Hashanah is also a festival of apples and honey. You can simply eat fresh apples (preferably the halah variety) by dipping them into a bowl of honey. Or you can bake apples with honey in the oven.
Apple and honey pie
Another use for apples and honey, not necessarily seasonal – this pie comes in handy at any time of year.
