The rich and beautiful Rosh Hashanah table is entirely a traditional Jewish splendor.
Each culture has its own special foods, which sanctify the symbols of the holiday.
Each family has favorite dishes, which are passed down from generation to generation, and their place is reserved for them on the white map.
As an avid tradition lover, loyal to the classics and respecting the origins, this year too I bring to the table the familiar flavors.
Familiar, but a little different, since this Rosh Hashanah I chose to pay homage to the field and its crops.
All holiday recipes are a celebration of vegetables, fruits, cheeses, cereals, herbs and legumes, and each and every dish in the spirit of the holiday and its traditions.
The round challah is rich in cheeses and studded with fresh and seasonal figs.
The chopped liver turned into an eggplant and fried onion salad, served with the freshness of a sour Waldorf salad.
The crepes are stuffed with cheese and served on a cream inspired by the spicy Moroccan carrot salad.
The famous fish patties of the North African community are juicy chickpea patties, cooked in the same spicy and great sauce.
The roast of the meat was replaced by a roast of whole sweet potatoes, stuffed with a wonderful almond cream and rich in protein, and the dessert could for the first time be a dessert that is all land of milk, apples and honey.
Challah of figs and cheeses, Liron Almog
Apply figs and cheeses
Ingredients for one round challah:
1/2 kg flour
1 bag (10 g) dry yeast
1 cup (220 ml) lukewarm water
1 cup cheese mixture: kashkabal, gouda, grana padano and more
1 beaten egg
1/4 cup sugar
1 tablespoon honey
1 teaspoon salt
1 tablespoon ground black pepper
1/3 cup olive oil
For garnish:
6 figs
Thyme
sprigs Rosemary sprigs
For the glaze:
1 beaten egg
How to prepare:
1. Put all the dough ingredients for a soft and flexible dough.
Swell covered for about 40 minutes.
Divide the dough into 3, roll into 3 rolls.
Form a braid from 3 rolls, and connect the ends to a round challah.
3. Pieces of figs and grass stalks are placed between the connections.
Swell covered for about 30 minutes.
Brush with beaten egg.
Bake at 180 degrees for about 30 minutes.
Cool slightly before slicing.
North African style chickpea patties, Liron Almog
North African style chickpea patties
Ingredients for about 20 patties:
2 cups chickpeas cooked to maximum softness (you can use purchased)
3 tablespoons raw tahini
1 egg
1/2 cup bread crumbs
1 cup chopped herbs: parsley, coriander, mint
1 small onion
2 cloves garlic peeled
salt to taste
Grated black pepper to taste
For the sauce:
3 tablespoons olive oil
4 cloves garlic thinly sliced
2 red peppers cut into thick strips
1/2 slice fresh red chili
pepper
or
hot green pepper
1 tablespoon tomato paste
1 tablespoon sweet paprika
1/2 teaspoon turmeric
salt
1/2 cup sauce Tomatoes Part
1 cup chickpeas soaked overnight and cooked until softened (can be used bought)
Juice from 1/2 lemon
To serve: a
bunch of cherry tomatoes, a
handful of coriander
How to prepare:
1. For patties: Grind all the ingredients together in a food processor, or grind all the ingredients in a bowl into a coarse and uniform mixture.
With clean, dry hands, form round patties.
3. For the sauce: Heat olive oil in a wide, deep pan and fry the garlic, red pepper and chili for about two minutes, until the garlic is fragrant but not greased.
4. Add tomato paste, paprika, turmeric and salt, and fry for half a minute.
5. Add 2 cups water, tomato sauce, chickpeas and lemon juice and bring to a boil.
Lower the flame, and cook covered for about 15 minutes until simmering.
6. Add the chickpea patties to the sauce, and cook until the sauce boils again.
Lower the flame, cover, and cook for about 10 minutes.
7. Meanwhile, roast a cluster of beautiful cherry tomatoes for garnish, place the cluster on top of the patties, sprinkle with chopped coriander and serve.
Cheese dumplings on carrot cream and arisa,
Cheese dumplings on carrot cream and arisa
Ingredients for 4 servings: For the
filling:
1 package (250 grams)
Canaan cheese
Salt to taste
Grated black pepper to taste
1 egg
For the dough:
2 cups plain flour
2 eggs
1/4 teaspoon baking soda
1/4 cup water
For the cream:
6 carrots
4 tablespoons olive oil
2 heaping tablespoons Arisa spread
Salt to taste Salt and
ground black pepper to taste
For decoration (if desired):
Roasted carrot sticks with a
variety of herbs
How to prepare:
1. For the filling: Mix all the ingredients together.
2. For dough: Put dough from all the ingredients, place wrapped in the refrigerator to rest for 30 minutes.
Roll out the dough to a thin thickness of 3-2 mm. You can use a pasta machine. Cut circles with a pinch or a cup 7-6 cm in diameter.
4. Place a teaspoon of the filling in each dough circle and close in half. Clamps well. The two ends of the resulting semicircle are fastened together. Keep aside.
5. For the cream: Cook carrots with water and a little salt.
When the carrots are completely soft, strain off the water.
7. Grind first with 1 cup of cooking water and add as needed, until a very smooth cream and a bright orange color remains.
8. Add olive oil and arisa, and grind together. Seasoning facilities.
9. Boil water with a drop of salt in a large pot. When the water boils throw your carpel in.
10. Since they tend to sink and stick to the bottom of the pot, release them gently with a wooden spoon, and let them simmer for 15-10 minutes until they float.
Filters.
11. Serve the dumplings on the carrot cream.
Sweet potatoes stuffed with almond spread and garlic confit, Liron Almog
Sweet potatoes stuffed with almond spread and garlic confit
List of ingredients for 8 servings:
4 medium / small sweet potatoes
For the cream:
8 cloves of garlic
1/2 cup olive oil
4 heaping tablespoons almond spread
1 cup mixture of unroasted almonds and cashews
Salt to taste
Thyme and oregano sprigs
How to prepare:
1. Wrap the sweet potatoes in aluminum foil, and roast in an oven at 200 degrees for about 30 minutes, until they soften but retain their shape.
2. Meanwhile, prepare garlic confit: cook the garlic cloves and olive oil over a low flame until the garlic cloves soften and turn slightly golden.
3. Grind all the ingredients of the cream to a smooth spread, together with the olive oil from the garlic confit.
4. Open the aluminum foil, cut the sweet potatoes lengthwise, and fill with a spread.
5. Place the thyme and oregano branches, wrap back in paper, and roast together for another 10 minutes.
Fried eggplant and onion salad with Waldorf pears, Liron Almog
Eggplant and onion salad fried with Waldorf pears
List 8 servings Ingredients:
1 large eggplant
2 boiled eggs
2 pcs onion, peeled and cut into strips
olive oil, fine
salt to taste
black pepper to taste
handful of parsley
Waldorf Pears Salad:
2 pcs pears
2 celery stalks with leaves
Olive oil
Lemon juice
Salt Salt to taste
Grated black pepper to taste
How to prepare:
1. Preheat oven to a high heat of 220 degrees.
Slice the eggplant into thin slices.
Arrange on a baking sheet lined with baking paper, pour oil generously and a little salt, and roast until browned for about 15 minutes.
Meanwhile, heat oil in a pan, and fry the onion slices until browned.
Keep 1 heaping tablespoon of the oil on the side.
3. Chop all the ingredients together, and add the oil we kept aside.
Season with salt and plenty of black pepper.
5. Before serving, cut the pears into small cubes, and finely chop the celery with the leaves.
Season with olive oil, lemon juice, salt and ground black pepper.
7. Serve the salad with Waldorf pears and fresh challah slices.
Honey pancake with caramelized apples,
Honey pancake with caramelized apples
List of ingredients for 4 servings:
500 ml sweet cream (2 containers)
1/4 cup sugar
2 tablespoons honey
2 flat teaspoons agar agar powder
or 2 flat spoons agar agar flakes
Caramelized apples:
2 Pink Lady apples
4 tablespoons butter
4 tablespoons Demerara sugar
4 tablespoons apple liqueur (calvados) or brandy
Preparation:
1. For the pancake: Soak the agar agar in 1/4 cup water for about 10 minutes.
Then heat slightly in the microwave until completely melted.
2. Heat cream, honey and sugar to boiling point.
Mix well so that the sugar melts.
3. Pour into individual serving bowls, and refrigerate for about 4 hours.
4. For the apples: Cut the apples into very small cubes, heat butter and sugar in a large pan, and brown the apples.
Add liqueur, and cook together until the apples soften but retain their shape.
