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
Traditional
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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