What to Eat on Rosh Hashanah

Start your sweet year right

The traditional foods that accompany Rosh Hashanah have significant meanings – mostly signifying hope for a good year ahead. Looking to switch things up this year? Try one of these recipes, curated from our staff and community members. 

Jump to the particular dish you're looking for: Sides and Snacks | Kugels | Briskets | Desserts

Sides and Snacks

Honey Filled Apples. From Carly Schwartz, Head of the Meyerhoff ECE, JCC of Greater Baltimore

Ingredients:

  • 1 Jar of Honey
  • 4 Granny Smith Apples

Directions:

  1. Cut the tops of your apples off and set aside.
  2. Scoop out the body of the apple with a melon baller. Be sure not to get too close to the skin because if you pierce through the apple it will not work. Set aside.
  3. Pour honey directly into the apple.

These are best served immediately. Dab lemon juice on the rim of the apple as well as the "lid" of the apple so it doesn't turn brown.

Moroccan Salmon. Recipe courtesy of Anita Attar, wife of Associated Chef, Jonathan Attar

Ingredients:

  • ¼ cup olive oil
  • 1 peeled whole garlic
  • 1 Jalapeno pepper
  • 1 green pepper
  • 1 red pepper
  • 1 fresh tomato
  • 3 lb. salmon
  • Fresh cilantro, to taste
  • Salt, black pepper, garlic powder, paprika, to taste
  • ¼ cup tomato sauce

Directions:

  1. Preheat oven to 350 degrees.
  2. Pour ¼ cup olive oil in pan. Spread fresh whole garlic, peppers and tomato on top.
  3. Place fish on top. Sprinkle paprika, salt black pepper, garlic powder and cilantro on fish. Add tomato sauce.
  4. Cover and cook or bake until tender, about 30 minutes. Uncover and baste the fish. Cook until ready.

Tebouleh Salad. By June Narunsky, Ashkelon Resident

Ingredients:

  • 1 cup Israeli couscous
  • Kosher salt and freshly ground black pepper
  • 1 lemon, zested and juiced
  • 3 Tbsp. olive oil
  • 1 cup finely chopped parsley
  • ½ cup finely chopped cilantro
  • 2 Tbsp. chopped fresh mint
  • 2 ripe tomatoes, seeded and diced
  • 3 scallions, chopped

Directions:

  1. Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool.
  2. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
  3. In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

Roasted String Beans and Garlic. June Narunsky, Ashkelon Resident

Ingredients:

  • 1 lb. fresh string beans
  • 3 cloves garlic
  • 1 Tbsp. extra virgin olive oil

Directions:

  1. Snip ends off spring beans. Place in bag, coat with olive oil and minced garlic cloves, salt and pepper.
  2. Place in oven (350ºF) or under broiler in single layer, on a cookie sheet or broiling pan, until slightly wrinkled. Longer depending on how done you like your veggies. Hint: cover pan with aluminum foil for simple and easy clean-up!

Roasted Potatoes and Onions. June Narunsky, Ashkelon Resident

Ingredients:

  • 3 potatoes, sliced ¼ inch thick
  • 1 onion, peeled and sliced into ¼ inch rings
  • 5 garlic cloves, roughly chopped
  • 3 Tbsp. olive oil
  • Salt and pepper

Directions:

  1. Preheat oven to 375ºF. Spray a baking dish with cooking spray or grease lightly with olive oil.
  2. Put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 Tbsp. of olive oil over it, then season with salt and pepper. Repeat until all potatoes and onion are used.
  3. Bake about 35-40 minutes, or until potatoes are tender.

French Green Bean Salad. Nicole Rosenberg, Ashkelon Resident

Ingredients:

  • 4 handfuls French beans, stalk ends removed
  • 2-3 heaping tsp. French mustard, to taste
  • 2 Tbsp. good-quality white wine vinegar
  • 4 Tbsp. extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 medium shallot, peeled and finely chopped
  • 1 Tbsp. capers (optional)
  • ½ clove garlic, finely grated
  • 1 small handful fresh chervil (optional)

Keep your eyes open for different colour beans – green, yellow or black – as a mixture will make it even more interesting. And when preparing them, leave the wispy ends on as they look so nice.

Directions:

  1. Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes.
  2. Place the mustard and vinegar bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper. Add the finely chopped shallot, the capers if you're using them and the garlic.
  3. Remove one of the beans from the pan to check if it's cooked. If it holds its shape but is also soft to the bite, it's perfect. Drain, then dress the beans while they are hot.
  4. Serve beans warm, sprinkled with chervil if you like – it's a delicate, crunchy herb that goes well with beans. Serve as a salad or as an accompaniment to a main meal.

Kugels

Kugel. Provided by Nancy Tilson (from her mother-in-law)

Ingredients:

  • 1 Pound medium egg noodles
  • 1 stick butter or margarine
  • 1 cup brown sugar
  • 1 package sliced almonds
  • ¾ cup melted butter or margarine
  • ½ cup sugar
  • 1 tsp. cinnamon
  • 4 eggs, beaten separately
  • ½ - ¾ box of golden raisins
  • drop of vanilla
  • dash of salt

Directions:

  1. Preheat oven to 350 degrees. Melt 1 stick of butter with the brown sugar.
  2. Then pour the mixture into a large long loaf pan. Move the mixture up the sides and press in the sliced almonds. Put aside.
  3. Melt ¾ stick of butter. Add ½ cup sugar a little at a time and mix. Then add 1 teaspoon cinnamon, eggs, golden raisins, vanilla and salt.
  4. Mix egg mixture with noodles cooked according to the package. Pour into the pan that was previously put aside. Bake for 1 hour.

Dairy Kugel. By Susan Rosen

Ingredients:

  • 1 bag no yolk noodles
  • 1 8 oz. cream cheese
  • 1 container 16 oz. of cottage cheese
  • 1 stick butter
  • ¼ cup sugar
  • ½ pt. sour cream
  • 3 eggs
  • ½ tsp. salt
  • 9x13 pan sprayed with Pam

Directions:

  1. Cook noodles according to package and drain.
  2. Place remaining ingredients in food processor and process. Pour over noodles.
  3. Bake ½ hour at 375 degrees.

Topping: (may need to double for a larger pan)

  • ¾ cup brown sugar
  • ½ stick butter
  • 2 cups Rice Krispies

Directions:

  1. Melt butter & brown sugar in pan. Mix together with Rice Krispies.
  2. Remove Kugel from oven. Add topping and put back in oven for ½ hour at 325 degrees.

Cold Fruit Kugel. By Ellyn Polakoff

Ingredients:

  • 8 oz. light cream cheese at room temp
  • ¼ lb. butter at room temp
  • 8 oz. light sour cream
  • ½ cup sugar
  • 1 tsp. vanilla
  • 4 eggs or egg substitute
  • 2 15 oz. cans mandarin oranges in juice drained
  • 1 20 oz. can crushed pineapple, drained
  • 1 16 oz. can dark pitted cherries, drained
  • ½ lb. fine egg noodles, cooked
  • Cinnamon/sugar for the topping

Directions:

  1. Heat oven to 350 degrees.
  2. Process cream cheese, butter, sour cream, sugar, vanilla and eggs in a blender until well combined.
  3. Pour into a bowl; add one can of mandarin oranges, pineapple, cherries and noodles. Combine well. Pour into a 9x13 inch baking dish and sprinkle with cinnamon and sugar.
  4. Arrange second can of oranges over the top of rows. Bake 45 minutes until golden brown and knife comes out clean. Refrigerate.

Chippy's Kugel. By Mindy Wassel

Ingredients:

  • 2 sticks butter
  • 1 cup dark brown sugar
  • 2 cups pecans halved
  • 16 oz. package wide noodles
  • 4 eggs, beaten
  • 1 cup applesauce
  • ⅔ cup cinnamon sugar

Directions:

  1. Melt one stick of butter and add brown sugar. Stir until blended. Add nuts and pour into a 9x13 dish. Spread around. Cook noodles, drain and mix with 1 stick of butter.
  2. Add 4 eggs (beaten) and one cup applesauce. Stir and then add cinnamon sugar.
  3. Pour noodle mixture into dish. Refrigerate overnight. The following day, let it come to room temperature before cooking. Bake 50 minutes at 350 degrees.

Briskets

A Brisket Recipe. By Susan Rosen

Ingredients:

  • 1 5-6 lb. first cut brisket
  • 1 packet of dry onion soup mix
  • Heinz ketchup
  • Yellow mustard
  • 6 Bay leaves

Directions:

  1. Place brisket in a pan with water in the bottom. Put onion soup mix and ketchup on top of the brisket and mix together. Add mustard and swirl on the top. Add bay leaves to the water.
  2. Cook at 350 degrees covered with foil for about 2 ½ hours. Uncover and cook another 30 minutes or until tender.

Brisket in Beer. By Amy Slone

Ingredients:

  • 4 or 5 lbs. first cut brisket
  • Salt
  • Pepper
  • Onion salt
  • 2 onions
  • ⅓ small bottle ketchup
  • 1 can of beer

Directions:

  1. Place meat fat side up in roaster. Do not trim fat prior to cooking. Season meat.
  2. Slice (1) onion on bottom of pan. Pour ketchup over meat, then pour beer over meat.
  3. Slice another onion on top. Cover and bake at 325 until done (with a large fork insert and pull out easily into center of meat about 3 hours.) Remove from oven and slice. (Slices better when cold and it freezes well.)

Desserts

Honey Cake

Ingredients: 

  • ¼ pound butter
  • 1 cup sugar
  • 4 eggs
  • 1 tsp. baking soda
  • 1 cup honey
  • 1 cup black coffee 
  • 3 tsp. ginger
  • 3 cups flour

Cream butter, add sugar gradually. Then add eggs, beating well. Alternate dry ingredients with liquids. Bake in moderate oven. 

Caramel Glazed Applesauce Cake (Dairy). Provided by Kim Brandwin

For the cake:

  • 2 cups all-purpose flour
  • 1 ½ tsp. baking soda
  • 1 tsp. kosher salt
  • ¼ tsp. finely ground black pepper
  • 2 tsp. cinnamon
  • 1 tsp. ground giner
  • ¼ tsp. ground allspice
  • 2 large eggs
  • 1 cup sugar
  • ½ cup light brown sugar
  • 1 ½ cups unsweetened applesauce
  • ⅔ cup vegetable oil
  • 1 tsp. vanilla

For the glaze:

  • 4 Tbsp. butter, cut into chunks
  • ½ cup packed light brown sugar
  • ⅓ cup heavy cream
  • ¼ tsp. kosher salt
  • ¾ - 1 cup sifted confectioner’s sugar

Directions:

  1. Heat oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
  2. Sift together flour, baking soda, salt, pepper and spices. Set aside.
  3. With mixer, beat eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth.
  4. Using a spatula, fold in the dry ingredients, careful not to over-mix. Pour batter in prepared pan and bake for 45 minutes or until a cake tester inserted in the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out and cool completely.
  5. Make the glaze. Put the butter in medium saucepan with brown sugar, cream and salt and set over medium heat. Bring to full boil, stirring constantly. Boil for one minute. Pull off heat.
  6. Let cool for couple of minutes, then gradually whisk in powdered sugar until you have a thick but pourable consistency (you may not need all the sugar). If too thick, add a splash of cream to thin it out. Pour immediately over cooled cake, covering as much surface as possible. Let glaze set before serving.

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