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Rosh Hashanah: Recipes for a Sweet and Happy Jewish New Year

2021-09-05T10:36:47.557Z


Leicaj, gefilte fish, jrein and challah are some of the foods that are shared in the celebration. How do you make it.


09/05/2021 6:00 AM

  • Clarín.com

  • Gourmet

Updated 09/05/2021 6:00 AM

In Hebrew, "rosh" means head and "shana" means year.

This Monday evening, the 6th, upon seeing the first star in the sky,

Rosh Hashanah, the Jewish New Year

, begins

.

It lasts until Wednesday 8, it is celebrated as a family and there are

typical dishes

that cannot be missed for

the start of 5782

.

In

Jewish cooking

vegetables and meats (beef, chicken or fish) they are very present and nuts.

 For these dates, in addition, the apple with honey is added, to have a good and sweet year (shaná tova umetuká).

Beets, carrots and squash are also eaten, among other foods that represent some of the wishes for the year that begins.

Another custom is to eat fish head and gefilte fish

(a mixture of different fish that can be prepared in the oven or boiled).

It is usually seasoned with

jrein

(a sauce made from horseradish and beets). 

The pomegranate is usually added to the table

, with the intention that the good deeds are as many as the seeds of this fruit.

Honey is smeared on the Challah to have a sweet year.

Wine, which symbolizes joy, should not be lacking either

.

As well as the

challah, the braided bread shared every Friday for the Shabbat ceremony.

Although with a small difference: on Rosh Hashanah it is prepared round (agula).

Varenikes and knishes are other typical foods

that for this new beginning will be on the table of many families.

To cook, set the table, enjoy ... and

Shana Tová!

Recipes to celebrate Rosh Hashanah


Leicaj, a sweet classic.

Photo: Néstor García.

Leicaj

One of the traditions is to end the dinner with honey leicaj, which, like apples with honey, represents the wish to have a sweet year.

See the step by step of the

Leicaj

recipe

The format of the Challah changes because it symbolizes the end and the beginning of a cycle.

Challah agula

The whole year the Challah is braided, but on Rosh Hashana it becomes round, for the continuity of life.

They all greet each other with the same phrase: a great Shaná Tová: “for a good year”.


See the step-by-step recipe for

Jalá agulá

Varenikes stuffed with puree.

Photo: Hello Jacoba.

Varenikes

Varenikes are a variety of stuffed pasta.

They have mashed potatoes and an onion sauce.

To serve them, a touch of onions cut very finely and fried until they are very crisp, so that they counteract the creaminess of the pasta.

See the step-by-step recipe of the

varenikes


Potato knishes.

Photo: Fernando de la Orden

Knishes

It is about dough bites, filled with a mixture of mashed potatoes and onions.

They are made by hand, one by one, cutting them with the edge of the hand and a small slit is marked in the center.


See the step by step recipe of the

knishes

Guefilte fish.

Photo: Néstor García.

Gefilte fish

It can be done boiled or baked.

The presentation is typical, with carrot slices on top representing gold coins.

It can be served as a pudding or in small individual servings.

See the step-by-step recipe for

guefilte fish

Other recipes of Jewish cuisine


Kneidalaj.

Photo: Gustavo Ortiz.

Kneidalaj soup

It is a preparation with matzo flour, pepper, salt, sugar, eggs and butter.

With this mixture, small spheres are formed and cooked in broth. 

Take a look at the step-by-step recipe

 for kneidalaj soup

Recipe for cookies with nuts.

Cookies with nuts

A version very similar to Italian biscotti.

It has been double cooked and many dried and dried fruits.

See the step-by-step recipe for

 cookies with nuts

Homemade Matza Recipe.

Photo: iStockPhotos

Homemade Matza

Matzah is a traditional unleavened bread of Jewish food, made with flour and water.


See the step by step recipe of

homemade Matzah

Recipe for boios stuffed with minced meat and vegetables.

Photos: Rubén Digilio

Boios stuffed with minced meat and vegetables

They are prepared in a similar way to knishes, with the edge of the hand (not with a knife), to exert pressure and thus achieve that the edges are well closed.


See the step by step of the

boios stuffed with meat and vegetables

EC




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