By Faye Levy
The Jewish New Year, which begins this year on Sept. 8 at sundown, is one of the most important occasions on the Jewish calendar. And a central part of its observance is the Rosh Hashana dinner, which emphasizes sweet foods in hopeful anticipation of a sweet year to come.
For most American Jews, Rosh Hashana meals are in the Ashkenazi style, with their roots in the customs of their Eastern and Central European forebears. They typically feature brisket with dried fruit, irresistible sweet carrots, and, for dessert, home-baked honey cake. (ed: let me tell you, this is not so irresistible; I had it for many years and survived it...barely )This is the tradition I grew up with. But I must admit that since my in-laws in Israel introduced me to Mediterranean Jewish cuisine years ago, I have enjoyed cooking Rosh Hashana meals even more. The diverse ingredients and the variety of fresh flavors provide so many opportunities for creativity. (ed: not to mention getting away from insipid taste)
Many Mediterranean Jews serve fresh figs for Rosh Hashana, as they are at the peak of their season, as well as dates. Greek, Turkish and Moroccan Jews serve sweet poached quinces, sometimes as an appetizer. The cinnamon-scented quinces are a lovely accompaniment for a holiday honey cake.
If you're looking for a terrific, easy-to-make Rosh Hashana fish course, try this flavorful
Mediterranean-Jewish dish. The fish simmers right in the sauce and can be
served hot or cold. You can prepare the sauce ahead, and refrigerate or freeze it.
Rosh Hashana fish prepared the Mediterranean Jewish way is often baked simply with a sprinkling of olive oil, stewed with sweet peppers, or poached in a light tomato sauce, as in the recipe for tilapia in saffron tomato sauce below. The fish is usually served cool or at room temperature as an appetizer.
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