Rosh Hashana Archives

Smoked Dates Roll

In this riff on the classic date roulade from Asif’s culinary director Chef Ayelet Latovitch, Barhi dates are smoked with herbs.

Chef Ayala Hodak’s recipes for shifteh berenji, a meatball-laden soup, brings together Persian limes, bunches of fresh herbs, and prunes.

This honey cake from New York baker Zoe Kanan is best made a few days before the holiday. The extra time allows the flavors to come together.

Stuffing onion sleeves requires practice and patience but the reward is well worth it. This recipe comes from a Lebanese Jewish family.

This plum tart recipe from award-winning cookbook author Joan Nathan makes the most of the short period when Italian plums are in season.

This layered dish of roasted eggplant, tomato, and beef comes from a Iraqi-Jewish cook Annabel Rabiya.

This bread pudding from chef Einat Admony brings together two classic Rosh Hashanah flavors, apples and dates, in one dessert.

This Persian soup from acclaimed cookbook author Rottem Lieberson is made with tangy pomegranate concentrate, herbs, and meatballs.

On Rosh Hashanah, Rottem Lieberson’s Persian grandmother Hanom used to serve this cold fresh apple drink with rose water and lemon.

A dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye. Recommended for Rosh HaShana.