Some Recipes to Spice Up the Jewish New Year
Jews across the Delaware Valley are celebrating the high holidays. So what’s for dinner?
KYW’s Hadas Kuznits reports that Zahav Restaurant chef/owner Michael Solomonoff says for the Jewish high holidays, you don’t have to cook the same old things:
“I think that there’s sort of a misconception that brisket and matzoh ball soup has got to be served at every holiday.”
In fact, the Jewish New Year is not about the savory at all:
“The theme is sort of to welcome a sweet new year, you’re always supposed to have something sweet. Typically it’s an apple and honey (tapuach and dvash) and in Israel a lot of pomegranate seeds, too.”
Need a quick recipe?
“The tsimis dish I think is great — carrot, raisin, pinenut, parsley is a perfect combination. I like actually just taking raw carrots, grating them, squeezing orange juice and cumin and salt on top of them and letting them sit at room temperature for a few hours and then mixing that with parsley and pinenuts and raisins.”
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