On this holiday it is a mitzvah to eat the head
It is customary to say "May we be the head and not the tail" and for us it is an excuse to introduce you to one of the most worthwhile cuts to cook with during the holiday
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09/23/2022
Friday, September 23, 2022, 07:00 Updated: 07:13
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Head meat soup from the Spanish-Jerusalem cuisine (Photo: Itamar Ginzburg)
On Rosh Hashanah it is customary to eat the head of a fish and bless "may it be the head and not the tail", but it is also possible to bless the head of a lamb, and some prefer to do this with a piece from the head of a cow - head meat, also known as beef cheek.
With or without regard to the blessings, beef cheek is one of our favorite cuts to cook, it is tender and juicy, comfortable and easy to work with, and if you have not yet tried cooking it, you are in for a particularly tasty surprise.
We have collected for you four head meat recipes that we particularly like - Avi Biton's Moroccan version, Ayelet Letovitch's Persian version, Oded Talmor's ketogenic version and also a great meat soup from the Spanish-Jerusalem cuisine.
More recipes for Rosh Hashanah are waiting for you here
Moroccan head meat stew (photo: Alon Mesika)
Moroccan head meat stew
When Avi Biton arrived at Marcel Neumann's place in Ashdod, it was clear that he was not leaving without her recipe for Moroccan head meat stew.
Marcel's recipe is very simple to prepare, and does not require many ingredients, and the result is juicy and so delicious.
Enter the recipe for a head meat stew in Moroccan style
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Festive Persian head meat casserole (photo: Dror Einav)
Festive Persian head meat casserole
Chef Ayelet Latovich prepares a Persian-style head meat casserole with beans and lots of garlic.
In Latovich's house, the beans that have been cooked for hours with the meat are usually served with honey and the head meat is eaten separately.
The work that requires the most effort in the recipe is peeling the garlic cloves.
Beyond that, it is the type of dishes that you forget and forget.
After the pile of garlic cloves is ready, everything goes into the pot and cooks on low heat for about 5 hours.
The meat is tender and the taste is heavenly.
Enter the recipe for a festive Persian head meat casserole
Beef Cheek Stew on Cauliflower Cream (Photo: Alon Mesika)
Ketogenic beef cheek stew on cauliflower cream
Ketogenic chef Oded Talmore also likes to use beef cheek.
Telmore serves the tender cut in beef broth and red wine over a delicate cauliflower cream.
A wonderful dish to serve at a festive dinner.
It does not require special skill, but only good raw materials and a lot of cooking time over a small fire.
Enter the recipe for ketogenic beef cheeks on cauliflower cream
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Head meat soup from the Jewish-Spanish cuisine (Photo: Itamar Ginzburg)
Head meat soup from the Spanish-Jerusalem cuisine
Beyond all the official signs of Rosh Hashanah, for us it also symbolizes the return of soups to our lives.
After a long period of unbearable heat, during which we couldn't even think about soup (yes, even in the air conditioner), with the arrival of the holiday, it starts to get a little cooler in the evenings, and there's nothing like starting the holiday meal with a warm plate of soup.
Chef Nimrod Norman from the 02 restaurant in Jerusalem is a friend of chefs Shimon and Esther Hadassi - from the Sephardic Jewish community in Jerusalem and together they recreated dishes from long-standing traditions of Spanish cuisine.
One of those recipes is this delicate soup - head meat soup with chickpeas and small meatballs, which are cooked together with spinach.
A magical dish to serve on Rosh Hashanah.
Enter the recipe for head meat soup
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Recipes for Rosh Hashanah
Main dishes for Rosh Hashanah
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Recipes for Rosh Hashanah