Juicy fig and pomegranate seed plaited breads

By Fabienne Viner-Luzzato, September 19, 2014

I buy pomegranate sauce - not the same as pomegranate molasses - at kosher supermarkets.

Makes: 4 loaves
Preparation: 30 minutes plus rising -
1½ to 2 hours minimum
Cooking: 25 minutes


For the dough
● 4 sachets of dried yeast (30g approximately)
● 1.5 kg plain flour
● 150g sugar
● ½ tsp salt


Honey bees

By Lisa Roukin, September 19, 2014

Not to be confused with macaroons, these French inspired macarons are a delicious treat.

Makes: 22
Preparation: 2 hours
Cooking: 20-25 mins


● 125g ground almonds
● 150g icing sugar
● 100g egg whites (approx 3 eggs)
● 60g caster sugar
● Yellow food colouring
● Black and white icing writing pens

For the filling


Spiced lamb stew baked in red rice

By Lisa Roukin, September 16, 2014

Serves: 4-6
Preparation: 30 minutes
Cooking: 2 hours


● 500g red rice, rinsed
● 1 kg shoulder of lamb, cubed
● Seasonings: sea salt, black pepper, white pepper, garlic granule, paprika and cinnamon
● 2 red onions, finely chopped
● 2 echalion shallots, finely chopped
● 150g puy lentils, ready to eat (pre-cooked)


Baked salmon with herb tahini sauce

By Denise Phillips, September 15, 2014

This is a great YomTov recipe - quick and easy. It calls for few ingredients, it's family friendly, and delicious served cold or warm. You can make it with a whole salmon or trout fillets, if preferred.

Serves: 6

Preparation: 10 minutes

Cooking: 20 minutes


● 6 150g salmon fillets, skinned
● 1-2 tbsp olive oil


Griddled lamb with pomegranate molasses, herbs and honey

By Silvia Nacamulli, September 15, 2014

This simple, delicious recipe is ideal for Rosh Hashanah as it uses pomegranate molasses and honey. I make it with the small cutlets of a French trimmed rack of lamb, which are tender and take minutes to cook. However, you can use larger cutlets, in which case sear them on the stove first and finish them in the oven for 10-15 minutes.

Serves: 4 as a main course


Saffron festive rice

By Fabienne Viner-Luzzato, September 14, 2014

Serves: 6-8
Preparation: 20 minutes
Cooking: 15 minutes


● 250g basmati rice
● 1 large onion, sliced
● 6-8 garlic cloves, quartered
● ½ tsp saffron
● 1 tbsp caster sugar
● 4-5 tbsp sunflower oil
● 150g mixed roasted nuts
● 150g mixed dried fruits
● Salt, pepper
● Chicken or vegetable stock



Roasted chicken with green olives and preserved lemons

By Fabienne Viner-Luzzato, September 14, 2014

This chicken recipe is best made two days in advance to enhancethe flavours, making it a great
Rosh Hashanah lunch dish. Preserved lemons are available in most supermarkets and delicatessens.

Serves: 6 - 8
Preparation: 15 minutes
Cooking: 1.5 - 2 hours


● One large roasting chicken (1.8 - 2kg)
● Salt and pepper
● 2 tbsp turmeric


Honey, apple and pecan challah ring

By Tami Isaacs Pearce, September 6, 2014

Place a ramekin of honey, for dipping, in the middle of this beautiful centrepiece challah.

Preparation: 30-40 minutes
Cooking: 35-40 minutes


● 60g dried apple rings, chopped
● 500g strong white bread flour
● 8g salt
● 10g quick yeast - I like Dove's
● 1 heaped tsp cinnamon
● 80g honey
● 80ml sunflower oil


Summer salad with freekeh

By Robyn Kaufman, August 28, 2014

I was a vegetarian for over 30 years and so was always looking for new ideas with interesting grains. This recipe combines a number of my favourite ingredients – peas, pomegranate and red onion – and is the epitome of the taste of summer.

Serves: 12
Preparation: 15-20 minutes
Cooking: 1 hour


● 3 red onions, finely sliced
into rings


Honey biscuits to sweeten Rosh Hashanah

By Ruth Breckler, August 28, 2014

Makes about 30 biscuits
Preparation: 20 minutes
Cooking: 10-12 minutes plus resting time for the dough, 1-3 hours


● 60g unsalted butter, at room temperature
● 170g caster sugar
● 170g honey
● 1 egg
● 420g plain flour
● 1 tsp bicarbonate of soda
● ½ tsp ground cinnamon
● Pinch of ground cloves