As the Jewish New Year, Rosh Hashanah is a time for celebration and reflection. In many households, the holiday is marked with traditional foods that are both delicious and symbolic. From sweet treats like honey cake and challah to savory dishes like braised brisket and roasted chicken, the possibilities are endless. To help you create a memorable Rosh Hashanah menu, we’ve gathered 18 traditional recipes that incorporate the holiday’s signature flavors and ingredients, including pomegranate, apple, and honey.
Whether you’re looking for a main course, side dish, or sweet treat to serve at your Rosh Hashanah table, this collection has something for everyone. With its focus on warm spices, rich flavors, and beautiful presentation, these recipes are sure to make your holiday meal a truly special one.
Honey Glazed Roasted Chicken
Elevate your roasted chicken game with this simple yet impressive recipe that combines the richness of honey with the savory flavor of roasted poultry. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp honey
– 1 tbsp olive oil
– 1 tsp Dijon mustard
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, whisk together honey, olive oil, mustard, and thyme.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Season with salt and pepper to taste.
6. Place the chicken in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let it rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Apple and Honey Challah
This delightful challah recipe combines the warmth of apples with the sweetness of honey, creating a perfect blend of flavors and textures.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup diced apples (Granny Smith or your favorite variety)
– 2 tablespoons honey
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
3. Add flour, salt, and melted butter; mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 10-12 minutes until smooth.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Punch down the dough; fold in diced apples and honey.
7. Shape into a loaf and place in prepared pan. Cover with plastic wrap and let it rise again for another 30-40 minutes.
8. Bake for 35-40 minutes or until golden brown.
9. Let cool before slicing and dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Pomegranate Braised Brisket
This sweet and savory brisket recipe is a perfect blend of tender meat and fruity flavors, making it ideal for special occasions or cozy weeknight dinners. The pomegranate glaze adds a pop of color and a tangy sweetness that complements the rich beef flavor.
Ingredients:
– 2 lbs beef brisket
– 1/4 cup olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup pomegranate juice
– 1/4 cup honey
– 2 tbsp apple cider vinegar
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat.
3. Sear the brisket on both sides until browned, about 5 minutes per side.
4. Remove the brisket and set aside.
5. Add the chopped onion and cook until caramelized, about 10 minutes.
6. Add the garlic, pomegranate juice, honey, vinegar, and thyme to the pot. Stir to combine.
7. Return the brisket to the pot, cover with a lid, and transfer to the preheated oven.
8. Braise for 2-1/2 hours or until tender.
9. Let rest for 10 minutes before slicing and serving.
Cooking Time: 2-1/2 hours
Sweet Noodle Kugel with Raisins
This sweet noodle kugel is a beloved dessert in many Jewish households, perfect for holidays and special occasions. The addition of raisins adds natural sweetness and chewiness to this creamy dish.
Ingredients:
– 8 oz egg noodles
– 1/2 cup sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup milk
– 1 cup raisins
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large bowl, whisk together sugar, flour, and salt.
4. Add melted butter, eggs, milk, and raisins to the dry ingredients. Stir until well combined.
5. Combine cooked noodles with the wet ingredients and stir until noodles are evenly coated.
6. Pour mixture into a 9×13-inch baking dish and bake for 45-50 minutes or until golden brown.
7. Remove from oven and let cool slightly before serving.
Cooking Time: 45-50 minutes
Carrot Tzimmes with Honey
A classic Jewish recipe, Carrot Tzimmes with Honey is a sweet and savory side dish perfect for holidays or everyday meals.
Ingredients:
• 2 pounds carrots, peeled and sliced into 1/4-inch thick rounds
• 1 large onion, chopped
• 1 cup honey
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large saucepan, combine carrots, onion, honey, chicken broth, brown sugar, cinnamon, salt, and pepper.
3. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes.
4. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
5. Bake for 30-40 minutes or until carrots are tender and caramelized.
6. Remove foil and bake for an additional 10-15 minutes, or until honey is golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-60 minutes
Round Raisin-studded Challah
This sweet bread is perfect for any occasion, with its soft, fluffy texture and subtle sweetness. The addition of plump raisins adds a delightful surprise to each bite.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1 tablespoon sugar
– 1/4 cup warm water
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/2 cup raisins, chopped
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Grease a round cake pan or a 9×13-inch baking dish.
2. In a small bowl, combine yeast and warm water. Let sit for 5 minutes until frothy.
3. In a large mixing bowl, whisk together flour, sugar, and salt. Add milk, eggs, and yeast mixture. Mix until smooth.
4. Fold in chopped raisins.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until golden brown.
7. Let cool on wire rack before serving.
Cooking Time: 35-40 minutes
Matzo Ball Soup with Fresh Dill
This comforting Jewish soup gets a bright and refreshing twist with the addition of fresh dill, adding a burst of citrusy flavor to this traditional favorite.
Ingredients:
– 2 cups chicken broth
– 1/4 cup matzo meal
– 1 egg, beaten
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried dill weed
– Fresh dill leaves, chopped (about 1/4 cup)
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in oil until softened.
2. Add broth, matzo meal, egg, and dill weed. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add chopped fresh dill and season with salt and pepper to taste.
4. Simmer for an additional 5-7 minutes or until the soup has thickened slightly.
5. Serve hot, garnished with additional fresh dill if desired.
Cooking Time: 20-25 minutes
Roasted Root Vegetables with Thyme
A flavorful and aromatic side dish that brings out the natural sweetness of root vegetables, perfect for any occasion.
Ingredients:
– 2-3 medium-sized carrots, peeled and chopped into bite-sized pieces
– 1 large parsnip, peeled and chopped into bite-sized pieces
– 1 large turnip, peeled and chopped into bite-sized pieces
– 2 tablespoons olive oil
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss together the chopped carrots, parsnip, and turnip.
3. Drizzle the olive oil over the vegetables and sprinkle with salt and pepper.
4. Place the sprigs of thyme among the vegetables.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized.
6. Remove from the oven and let cool slightly before serving.
Cooking Time: 25-30 minutes
Stuffed Cabbage with Sweet and Sour Sauce
This classic Eastern European dish combines tender cabbage leaves with savory filling and a tangy sweet and sour sauce, making it a perfect comfort food for any occasion. With its rich flavors and satisfying texture, this recipe is sure to become a family favorite.
Ingredients:
– 1 large head of cabbage
– 1 lb ground beef or pork
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup cooked rice
– 1 tbsp tomato paste
– 1 tsp paprika
– Salt and pepper to taste
– Sweet and Sour Sauce ingredients (below)
Sweet and Sour Sauce:
– 1 cup ketchup
– 1/2 cup white vinegar
– 2 tbsp sugar
– 1 tsp Worcestershire sauce
Instructions:
1. Preheat oven to 375°F.
2. Cook cabbage leaves according to package instructions or blanch in boiling water for 5 minutes.
3. Prepare filling by mixing ground meat, onion, garlic, rice, tomato paste, paprika, salt, and pepper.
4. Stuff each cabbage leaf with the filling mixture, securing with toothpicks if needed.
5. Place stuffed cabbage rolls in a baking dish, cover with foil, and bake for 30 minutes.
6. Remove foil and top with Sweet and Sour Sauce. Return to oven for an additional 10-15 minutes or until sauce is bubbly.
Cooking Time: 40-45 minutes
Date and Walnut Stuffed Apples
Warm up with a deliciously sweet and satisfying dessert: Date and Walnut Stuffed Apples!
Ingredients:
– 4-6 medium-sized apples, cored and halved
– 1/2 cup chopped dates
– 1/4 cup chopped walnuts
– 2 tablespoons brown sugar
– 1 tablespoon honey
– 1/4 teaspoon cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together chopped dates, walnuts, brown sugar, honey, and cinnamon.
3. Core the apples and fill each half with the date-walnut mixture, dividing it evenly among the four to six apple halves.
4. Place the stuffed apples on a baking sheet lined with parchment paper, leaving some space between each apple.
5. Bake for 20-25 minutes or until apples are tender and filling is caramelized.
6. Remove from oven and sprinkle with salt to taste.
Cooking Time: 20-25 minutes
Lekach Honey Cake
A traditional Jewish honey cake, Lekach is a sweet and moist dessert perfect for special occasions or everyday treats.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup honey
– 1/4 cup vegetable oil
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together honey, oil, eggs, cinnamon, nutmeg, and salt.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Beet and Apple Salad with Honey Dressing
A sweet and earthy combination of roasted beets and crisp apples, topped with a drizzle of honey dressing, perfect for a light and refreshing side dish or lunch.
Ingredients:
– 2 large beets
– 1 large apple, peeled and sliced
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into wedges.
3. In a large bowl, combine apple slices, roasted beet wedges, and a pinch of salt and pepper.
4. In a small bowl, whisk together olive oil, balsamic vinegar, and honey until smooth.
5. Pour dressing over the salad and toss to coat.
6. Garnish with fresh thyme leaves, if desired.
7. Serve immediately.
Cooking Time: 45-50 minutes
Gefilte Fish with Horseradish
Gefilte fish is a traditional Jewish dish that’s both flavorful and easy to make. This classic recipe adds a tangy kick from horseradish, making it a perfect addition to any holiday table.
Ingredients:
– 1 pound whitefish fillets (such as cod or tilapia), boned and skinned
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 1 egg
– 1 tablespoon lemon juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons horseradish sauce
– 1 tablespoon water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine fish, breadcrumbs, onion, egg, lemon juice, salt, and pepper. Mix well.
3. Stuff the mixture into a fish-shaped mold or a loaf pan lined with parchment paper.
4. Bake for 35-40 minutes, or until the fish is cooked through and flakes easily with a fork.
5. While the fish is baking, mix horseradish sauce with water in a small bowl.
6. Remove the fish from the oven and brush the horseradish mixture evenly over the top.
7. Return the fish to the oven and bake for an additional 5-10 minutes, or until lightly browned.
Cooking Time: 40-50 minutes
Sweet Potato Kugel with Cinnamon
This sweet potato kugel is a creative take on the traditional Jewish dish, adding natural sweetness from roasted sweet potatoes and warmth from cinnamon. Perfect as a side or dessert, this recipe is sure to become a family favorite.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the sweet potatoes in a single layer on a baking sheet for 45 minutes, or until tender.
3. In a separate bowl, whisk together sugar, flour, cinnamon, and salt.
4. Add melted butter, eggs, and milk to the dry ingredients. Whisk until smooth.
5. Add roasted sweet potatoes to the mixture and stir until well combined.
6. Pour into a 9×13-inch baking dish and bake for 35-40 minutes, or until golden brown.
Cooking Time: 1 hour 20 minutes
Braised Short Ribs with Pomegranate Molasses
This dish is a perfect blend of tender, fall-off-the-bone short ribs and sweet-tart pomegranate molasses. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pomegranate molasses
– 1 cup red wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the short ribs with salt, pepper, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes. Remove from pot.
4. Reduce heat to medium and add chopped onion to pot. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add pomegranate molasses, red wine, and beef broth to the pot. Stir to combine.
6. Return the short ribs to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-1/2 hours or until the meat is tender and falls off the bone.
Cooking Time: 2-1/2 hours
Quinoa Stuffed Peppers with Dried Fruits
Transform bell peppers into a flavorful and nutritious meal by filling them with a quinoa mixture infused with dried fruits and nuts. This unique combination of sweet and savory flavors will become your new favorite dish.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup chopped dried apricots
– 1/4 cup chopped almonds
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa with chopped dried apricots, almonds, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 45 minutes, then remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 55-60 minutes
Rosh Hashanah Cheese Blintzes
Rosh Hashanah Cheese Blintzes: A Delicious Tradition
Celebrate the Jewish New Year with a classic Rosh Hashanah dessert that’s both nostalgic and delicious. These cheese blintzes are filled with a creamy mixture of farmer’s cheese, sugar, and vanilla, wrapped in thin crepes and fried to a golden brown.
Ingredients:
– 1 1/2 cups all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– Vegetable oil for frying
– Filling ingredients:
+ 1 cup farmer’s cheese (or ricotta)
+ 2 tablespoons granulated sugar
+ 1/2 teaspoon vanilla extract
Instructions:
1. In a large mixing bowl, whisk together flour, eggs, milk, and salt to form the crepe batter.
2. Heat a small non-stick skillet or crepe pan over medium heat.
3. Pour about 1/4 cup of batter into the skillet and tilt to evenly coat the bottom.
4. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
5. Loosen the crepe with a spatula and flip onto a plate.
6. Repeat with remaining batter.
7. To assemble the blintzes, place a spoonful of filling in the center of each crepe, leaving a 1/2-inch border around the edges.
8. Fold the crepe over the filling to form a triangle or rectangle shape, and press edges together to seal.
9. Fry the blintzes in hot oil until golden brown, about 2-3 minutes on each side.
10. Drain on paper towels and serve warm with your favorite toppings.
Cooking Time: 15-20 minutes
Spiced Honey Roasted Carrots
Elevate your carrot game with this sweet and savory recipe that combines the natural sweetness of carrots with a hint of spice and a drizzle of honey.
Ingredients:
– 4-6 medium-sized carrots, peeled and chopped into bite-sized pieces
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp honey
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the carrot pieces with olive oil, cumin, smoked paprika, salt, and black pepper until well coated.
3. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until the carrots are tender and caramelized, flipping halfway through.
5. Remove from the oven and drizzle with honey.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Summary
Get ready to celebrate Rosh Hashanah with these 18 traditional recipes that offer a sweet and savory taste of Jewish culture. From classic dishes like matzo ball soup and gefilte fish, to sweet treats like honey cake and stuffed apples, there’s something for everyone. Try your hand at braised brisket with pomegranate molasses or quinoa-stuffed peppers with dried fruits. And don’t miss the sweet noodle kugel with raisins or carrot tzimmes with honey. These recipes are sure to make your Rosh Hashanah celebration a delicious one!
