Recipes

Recipe: Lentil, feta and baby carrot salad

By Clarissa Hyman, October 17, 2011

Succot is the time we pray for rain, although preferably not when we're actually sitting in the succah. It is also the time to prepare dishes that reflect the flavours and colours of autumn, such as this wonderful salad.If you can't find baby carrots, you can use the full-size version, chopped up, or roasted butternut squash instead.

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Recipe: Broth

By Silvia Nacamulli, October 10, 2011

This chicken and beef broth is a true classic in my family, a perfect way to start and end Yom Kippur. The beef gives it a delicious flavour. No stock is needed if you use good quality, fresh ingredients and enough salt.

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Recipe: Tunisian biscuits

By Fabienne Viner-Luzzato, October 10, 2011

Doigts (fingers)

Makes up to 30-35, or 20-25 larger biscuits

Ingredients

● 2 eggs
● 2 tsp vanilla sugar
● 150g caster sugar
● 125ml vegetable or sunflower oil
● Approx 500g self-raising flour

Method

● Heat your oven to 190°C (180°C fan oven) and line a baking sheet.
● Beat the eggs, sugars and oil with a fork.
● Add the flour g

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Recipe: Rich fruit and nut honey lekach

By Ruth Joseph, September 27, 2011

Celebrate and cherish the bees' extraordinary contribution with this ultimate honey cake or lekach – it is rich with dried fruit, nuts and a dash of brandy.

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Recipe: Cinnamon chicken tagine

By Geila Hocherman, September 23, 2011

This recipe honours traditional Jewish Moroccan tagines, but without the need for a special pot. Flavoured with cinnamon, and full of sweet fruit, this is a perfect celebration dish, especially good for Rosh Hashanah. It freezes well.

Serves 10–12.

Ingredients

● 40g flaked almonds

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Recipe: Aromatic apple jam

By Linda Dangoor, September 23, 2011

The addition of rosewater and cardamom makes this jam wonderfully fragranced. It is my mother's recipe, which she makes for Rosh Hashanah. You can use Golden Delicious or Royal Gala apples.

Ingredients

● 200ml water
● 730g granulated sugar
● 1 kg apples, peeled, cored, seeded and quartered
● 7 whole cardamom pods
● 1 tbsp rosewater
● 1 lemon, juiced

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Recipe: Pumpkin and cinnamon frittata

By Silvia Nacamulli, September 23, 2011

My parents grow pumpkins and store them in a dark and airy room while they slowly mature. As a symbol of the beginning of the season, the first pumpkin is eaten for Rosh Hashanah, where in Rome we do a short "Seder" and pumpkin is one of the symbolic foods. Here is a lovely frittata baked in the oven and eaten in little squares.

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Tender lamb shanks with almond couscous

By Sharon Lurie, September 16, 2011

If you are a lamb fan this will get your mouth watering - a fusion of soft couscous, crispy almonds and succulent meat.

Serves: 4-8 depending on the size of the lamb shanks. Couscous serves 8.

Ingredients

● Freshly ground black pepper
● 4 lamb shanks (ask your butcher to knick in two places)
● 1 tbsp plain flour
● A little oil for frying

Sauce

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Recipe: Aubergine with tahini and honey

By Lisa Roukin, September 16, 2011

This Middle Eastern inspired dish makes a wonderful starter for a festive meal. As well as being packed with healthy ingredients, it is also beautiful to look at.

Serves: 4-6 as a starter. Preparation time: 20 minutes. Cooking time: 45 minutes.

Ingredients

● 4 large aubergines
● Olive oil
● Maldon sea salt
● Cracked black pepper
● Garlic granules

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Recipe: Punchy pomegranate jam

By Fabienne Viner-Luzzato, September 16, 2011

For Tunisian Jews, the symbolic fruit of Rosh Hashanah are pomegranate and quince. A pomegranate's many seeds represent the good points we would like Hashem to count when he inscribes our name in the Book of Life. We put them and other symbolic foods on a plate, like a Seder plate. Pomegranate jam symbolises a sweet new year.

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