Monday, September 15, 2014

Yotam Ottolenghi's Middle Eastern–Inspired Rosh Hashanah Dinner Menu

Celebrate the Jewish New Year with vibrant new flavors in recipes from chef and best-selling cookbook author Yotam Ottolenghi


by Esther Sung for epicurious.com

Rosh Hashanah Dinner MenuTraditional High Holy Days dishes such as brisket, tzimmes, and kugel may rightfully have their place at the Rosh Hashanah table, but if you're adventurous and looking to serve something different, what better time to do so than at a celebration of the start of a new year? We turned to London chef and cookbook author Yotam Ottolenghi for Rosh Hashanah inspiration, with a menu featuring recipes from all three of his cookbooks, Ottolenghi, Plenty, and Jerusalem. Ottolenghi's refreshing and unpretentious approach to Middle Eastern cuisine suggests new ways of cooking symbolic and traditional foods and ingredients: You'll find honey, apples, fish, and pomegranates all in play. Add a myriad of spices, herbs, and other Middle Eastern staples—couscous, harissa, eggplant, dried rose petals—and what you get is an intensely aromatic and flavorful meal with which to begin your new year.

Growing up in Israel, Ottolenghi notes, "[my family] didn't really celebrate Rosh Hashanah at home, although I was aware of the food traditions associated with this holiday. Apples dipped in honey is all I can remember."

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