Advertisement
Rosh Hashanah
Appears in
By Jayne Cohen
Published 2000
- Challah
- A Selection of Fresh Apples
- Fragrant Honey
- A Head of Roasted Garlic Cloves
- Leek Croquettes from Rhodes
- Egyptian Ground Fish Balls with Tomato and Cumin with Tomato and Sweet Pepper Sauce
- Brisket Braised in Pomegranate Juice with Onion Confit and Pomegranate Seeds
- Steamed Basmati Rice or Syrian Pilaf or
- Iranian Stuffed Chicken with Fresh Green Herbs and Golden Soup
- Egyptian Black-eyed Peas with Cilantro
- Fresh Sautéed Swiss Chard or Spinach
- Bombay Pineapple—Coconut Milk Kugel
- Autumn Fruit Platter: Comice Pears, Champagne or Concord Grapes and Fresh Figs Drizzled with Honey and Mint
- Challah
- Pomegranate and Fresh Apple Quarters
- Fragrant Honey
- Golden Gefilte Fish with Golden Horseradish or
- Gefilte Fish Quickly Steamed Between Cabbage Leaves
- Classic Chicken Soup with Fried Onion and Chicken Kreplach or
- Golden Soup from previous night’s Iranian Stuffed Chicken
- Syrian Apricot-Stuffed Meat Rolls with Tart-Sweet Cherry Sauce or
- Eggplant-Stuffed Brisket Braised with Tomatoes, Saffron, and Honey
- Syrian Pilaf or Steamed Couscous
- Moroccan-Flavored Carrot Kugel
- Diced Zucchini Lightly Sautéed with Fresh Herbs
- Salad of Boston or Bibb Lettuce, Chopped Fresh Dill, Mint, and Italian Parsley
- Vinaigrette of Extra-Virgin Olive Oil and Fresh Orange and Lemon Juices
- Hungarian Plum Tart
- Ripe Sweet Melon
- Medjool Dates