Sephardi recipes for a sweet New Year

 On Sunday Jews celebrate the start of the Rosh Hashana, the 5779th year since ‘the creation of the world’. It is tradition to eat sweet foods to herald a happy, healthy and prosperous year.  Sephardi custom can draw on a rich selection of tasty dishes. Here are some suggestions from JIMENA.

Wishing all readers who are celebrating Shana tova u’metuka! 

 Starters

Moroccan Fish and Crispy Rice Cake with Saffron Crust

My Jewish Learning

filo-bourekas

Zucca Sfranta in Forno (Baked Mashed Squash)

Centropa

Moroccan Butternut Squash Chickpea Soup

Levana Cooks

Pumpkin Borekas

The Boreka Diary

Pastelicos With Meat and Rice Filling

The Boreka Diary

Black Eye Pea Stew imgres

Katherine Romanow for Jewish Women’s Archive

Keftes De Prasa and Keftes de Espinaca, Turkish Leek and Spinach Croquettes

Gilda Angel for The Forward

Main Course

False Mahshi: Layered Swiss Chard, Beets, Rice and Beef

Joan Nathan for New York Times

Moroccan-style lamb shanks

Danino family recipe adapted for Chicago Tribune 

Roast Chicken with Saffron, Hazelnuts, and Honey

Yotam Ottolenghi and Sami Tamimi for Epicurious

fesenjan-chicken-stew-walnut-pomegranate-640-dm

Khoresht Fesenjan (Persian Pomegranate Walnut Stew)

My Jerusalem Kitchen

Dried Fruit Couscous. Meat and Poultry Variations

Levana Cooks

Braised Short Rib Mujadara

Alon Shaya for Tasting Table

Sides

Chorosht’e Be (Quince Stew)

Reyna Simnegar for Epicurious

Sephardic Jeweled Rosh Hoshanah Rice

May I Have That Recipe?

Prassa Quajado, Leek and Potato Bake

The Boreka Diary

Honeyed Carrots and Roasted Chickpeas with Tahini

Tami Ganeles-Weiser for My Jewish Learning

Dessertb63dbb1a03f09d4be294f9ab15f3b79d

Travados (Almond-filled, Honey drenched crescents)

Stella’s Cookbook

Apple Tarts with Goat Cheese and Honey

My Jerusalem Kitchen

Persian Saffron Pudding

Tori Avey

Pistachio Biscotti

Boreka Diary

Honey Cake Classic

Sarina’s Sephardic Cuisine

Recipes for breaking the Yom Kippur Fast

Avgolemono
(Egg and Lemon Soup), Besce Al’Ebraica (Fish – Italian Jewish Style),
Djadja Zetoon (Moroccan Style Lemon Chicken with Olives), Zucca Disfatta
(Pumpkin Puree)

Linda Morel for JTA

Meme Suissa’s Moroccan Harira Soup

David Suissa for Jewish Journal

Sephardic Fish in Tomato Sauce (Pescado Helado)

Katherine Romanow for Jewish Women’s Archive

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One Comment

  • A neighbor of mine is a Sephardic Jew from Morocco. On occasion she informs me that Moroccan food is the best. My reply is that having eaten some of her Moroccan food, I am not about to argue with her.

    Reply

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