{"id":6599,"date":"2025-09-03T11:09:00","date_gmt":"2025-09-03T09:09:00","guid":{"rendered":"https:\/\/www.jewishlife.co.za\/new\/?p=6599"},"modified":"2025-09-03T11:09:01","modified_gmt":"2025-09-03T09:09:01","slug":"rosh-hashanah-recipe-collection","status":"publish","type":"post","link":"https:\/\/www.jewishlife.co.za\/new\/2025\/09\/03\/rosh-hashanah-recipe-collection\/","title":{"rendered":"Rosh Hashanah Recipe Collection"},"content":{"rendered":"\n

Let\u2019s talk about the High Holidays…<\/h4>\n\n\n\n

by Sharon Lurie AKA “The Kosher Butcher’s Wife”\u00a0<\/strong><\/h4>\n\n\n\n

First night Rosh Hashanah is Monday 22 September this year. It\u2019s a time of reflection, renewal, and return \u2013 when the shofar calls us to wake up spiritually and take stock of where we\u2019ve been… and where we\u2019re headed. Just a week later, the High Holidays reach their crescendo with Yom Kippur\u2014the Day of Atonement. We fast for 25 hours, standing together in prayer, united as one people. It\u2019s intense, soulful, and deeply moving. But the journey doesn\u2019t end there! We roll straight into the joy of Sukkot, where we step outside into our sukkahs and reconnect with nature, hospitality, and gratitude. And just when we think we\u2019ve celebrated enough, Simchat Torah arrives \u2013 dancing, singing, and circling with the Torah as we complete the annual cycle and begin again. And through it all \u2013 we still have to eat! What\u2019s a Yom Tov without our traditions? The smells, the flavours, the recipes passed down (and sometimes reinvented).<\/p>\n\n\n\n

AUTHOR: Cooking with the Kosher Butcher\u2019s Wife, Celebrating with the Kosher Butcher\u2019s Wife, A Taste of South Africa with the Kosher Butcher\u2019s Wife, FOOD EDITOR: Jewish Life, RADIO PRESENTER: Chai FM, Bobba Shar\u2019s Salad Dressing<\/em><\/p>\n\n\n\n

\n\n\n\n

Sesame Smoked Salmon and Snoek Fish Balls<\/h3>\n\n\n\n

Elegant black and white sesame-coated appetisers<\/h4>\n\n\n\n

ingredients<\/strong><\/p>\n\n\n\n

250g smoked salmon off cuts<\/strong><\/p>\n\n\n\n

\u00bd cup mayonnaise<\/strong><\/p>\n\n\n\n

1 TBL lemon juice<\/strong><\/p>\n\n\n\n

6 Salticrax (green box)<\/strong><\/p>\n\n\n\n

1 TBL finely chopped fresh parsley<\/strong><\/p>\n\n\n\n

\u00bd cup black sesame seeds<\/strong><\/p>\n\n\n\n

\u00bd cup white sesame seeds<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Combine the salmon, mayonnaise, lemon juice, Salticrax and parsley in a food processor until smooth. Roll into balls with wet hands and roll half the balls in white sesame seeds and the other half in black.<\/strong><\/p>\n\n\n\n

Note: Smoked snoek can be made as per recipe above, substituting the smoked salmon for snoek. Peel skin and ensure all bones are removed before processing.<\/em><\/strong><\/p>\n\n\n\n

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Super Quick Fish Balls with a Sweet Bite<\/h3>\n\n\n\n

Store-bought made special with homemade sauce<\/h4>\n\n\n\n

ingredients<\/strong><\/p>\n\n\n\n

1kg store bought fish balls<\/strong><\/p>\n\n\n\n

Sweet Chilli Sauce:<\/strong><\/p>\n\n\n\n

\u2153 cup honey<\/strong><\/p>\n\n\n\n

2 TBLs apricot jam<\/strong><\/p>\n\n\n\n

\u00bc cup rice vinegar<\/strong><\/p>\n\n\n\n

\u00bc cup water<\/strong><\/p>\n\n\n\n

1 TBL minced garlic 
(less if you don\u2019t like garlic as much!)<\/strong><\/p>\n\n\n\n

1 heaped tsp fresh chilli finely 
chopped<\/strong><\/p>\n\n\n\n

\u00bd tsp salt<\/strong><\/p>\n\n\n\n

2 tsps cornflour dissolved 
in \u00bd cup cold water<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Combine all sauce ingredients  in a saucepan. Heat gently, stirring until thickened.  Serve fish balls with sweet chilli sauce on the side.<\/p>\n\n\n\n

\n\n\n\n

Ruby Roots and Shoots Salad<\/strong><\/h3>\n\n\n\n

A vibrant celebration of colour and flavour<\/h4>\n\n\n\n

ingredients<\/strong><\/p>\n\n\n\n

1 cup pearl couscous (raw – cooked as per instructions on packet)<\/strong><\/p>\n\n\n\n

1 red pepper finely chopped<\/strong><\/p>\n\n\n\n

1 red onion finely chopped<\/strong><\/p>\n\n\n\n

1 small handful of fresh coriander\/basil, finely chopped<\/strong><\/p>\n\n\n\n

1 small handful of fresh mint, finely chopped<\/strong><\/p>\n\n\n\n

1 small handful of fresh parsley, finely chopped<\/strong><\/p>\n\n\n\n

1 medium raw beetroot, finely grated<\/strong><\/p>\n\n\n\n

2 cups red cabbage<\/strong><\/p>\n\n\n\n

8\u201310 fresh dates, stones removed and finely chopped<\/strong><\/p>\n\n\n\n

1 cup chopped apples<\/strong><\/p>\n\n\n\n

Pomegranate seeds<\/strong><\/p>\n\n\n\n

1 packet radicchio<\/strong><\/p>\n\n\n\n

Dressing:<\/strong><\/p>\n\n\n\n

1 cup of your favourite Italian salad dressing combined with \u00bd cup mayonnaise<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Cook couscous as per instructions on packet and allow to cool. Grate beetroot and set aside (suggest using gloves!). Layer radicchio on a platter. Sprinkle couscous over radicchio. Place the onions and red pepper over the couscous. Sprinkle the herbs over this, followed by the beetroot and cabbage. Finally add dates, apple and pomegranate seeds. Pour the dressing over the salad and serve. <\/p>\n\n\n\n

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Kung Flu Soup with Pinwheel Perogen<\/strong><\/h3>\n\n\n\n

The original \u2018penicillin\u2019 with a touch of the East!<\/h4>\n\n\n\n

ingredients 
Soup Pot One:<\/strong><\/p>\n\n\n\n

5 chicken carcasses<\/strong><\/p>\n\n\n\n

1 piece of shin (200g)<\/strong><\/p>\n\n\n\n

2 large onions (whole)<\/strong><\/p>\n\n\n\n

4 leeks checked by separating leaves (leave whole)<\/strong><\/p>\n\n\n\n

3 turnips peeled (left whole)<\/strong><\/p>\n\n\n\n

3 large carrots, peeled (leave whole)<\/strong><\/p>\n\n\n\n

500g cubed pumpkin<\/strong><\/p>\n\n\n\n

4 sticks of celery cut in half<\/strong><\/p>\n\n\n\n

Handful of chopped fresh parsley<\/strong><\/p>\n\n\n\n

1 packet fresh dill (20g) or 1 TBL dried<\/strong><\/p>\n\n\n\n

\u00bd tsp turmeric<\/strong><\/p>\n\n\n\n

\u00bc tsp ginger powder<\/strong><\/p>\n\n\n\n

2 tsps salt<\/strong><\/p>\n\n\n\n

\u00bd tsp pepper<\/strong><\/p>\n\n\n\n

2 bay leaves<\/strong><\/p>\n\n\n\n

4 TBLs chicken stock powder<\/strong><\/p>\n\n\n\n

ingredients 
Chinese Style Vegetables (Pot Two):<\/strong><\/p>\n\n\n\n

6 baby marrows shredded<\/strong><\/p>\n\n\n\n

4 large carrots shredded<\/strong><\/p>\n\n\n\n

3 sticks of celery sliced finely on the diagonal<\/strong><\/p>\n\n\n\n

1 onion cut matchstick style<\/strong><\/p>\n\n\n\n

500g frozen sweetcorn<\/strong><\/p>\n\n\n\n

2 minute noodles (optional)<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Fry chicken carcasses and shin in a large lightly oiled soup pot until golden brown. Add 3 litres of water and all other pot one ingredients except stock powder. Ensure vegetables are covered by water about 10cm above vegetables. Bring to the boil then reduce heat to a simmer. Cook for 4\u20135 hours. Only after the vegetables are all soft can you add the chicken stock powder. In a separate saucepan, bring 3 cups of water and 1 tsp salt to the boil. Add the baby marrow, carrots, celery, onion, sweetcorn and optional noodles. Cook until just soft (approximately 10 minutes). Strain soup pot one, then add the Chinese vegetables to the strained soup.<\/p>\n\n\n\n

Pinwheel Perogen<\/strong><\/p>\n\n\n\n

ingredients 
<\/strong>4 onions finely chopped or grated<\/strong><\/p>\n\n\n\n

1kg mince<\/strong><\/p>\n\n\n\n

2 large carrots, finely grated<\/strong><\/p>\n\n\n\n

1 heaped TBL chicken stock powder dissolved in \u00bd cup boiling water<\/strong><\/p>\n\n\n\n

500g puff pastry<\/strong><\/p>\n\n\n\n

1 egg for egg wash<\/strong><\/p>\n\n\n\n

Sesame seeds<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Fry onions until golden brown. Add carrots and fry until soft. Set aside. Fry mince in the same pan. Blend in patches with a hand blender for smoother texture. Add onions, carrots and dissolved stock powder to mince. Roll out pastry into a rectangle. Spread meat mixture evenly over pastry and roll tightly. Cut into 1cm slices, place flat on baking tray with spiral facing up. Egg wash and sprinkle with sesame seeds. Bake at 180\u00b0C until golden brown.<\/p>\n\n\n\n

\n\n\n\n

It\u2019s a \u2018Sticky Situation\u2019 Brisket<\/strong><\/h3>\n\n\n\n

The perfect centrepiece for your Rosh Hashanah table<\/h4>\n\n\n\n

Brisket always seems the \u2018go to\u2019 cut for Rosh Hashanah. This recipe works well with a top rib roast or a raisin rib roast. Served with potato kugel and a flaumen tzimmes (prune tzimmes) you can\u2019t go wrong!<\/p>\n\n\n\n

ingredients 
<\/strong>For a 3kg fresh brisket:<\/strong><\/p>\n\n\n\n

4 onions cut in half and sliced<\/strong><\/p>\n\n\n\n

\u00bd cup date syrup<\/strong><\/p>\n\n\n\n

4 heaped TBLs onion soup mix powder<\/strong><\/p>\n\n\n\n

2 TBLs ready-made mustard or 1 TBL mustard powder<\/strong><\/p>\n\n\n\n

\u00bd cup tomato pur\u00e9e<\/strong><\/p>\n\n\n\n

1 cup tomato sauce (All Gold)<\/strong><\/p>\n\n\n\n

2 tsps paprika<\/strong><\/p>\n\n\n\n

2 cups ginger ale soda<\/strong><\/p>\n\n\n\n

6 cloves garlic crushed<\/strong><\/p>\n\n\n\n

1 heaped tsp salt<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Place the onions on the bottom of a roasting dish. Brown the brisket in a pan on both sides and place it on top of the onions. Make up the sauce by combining all the sauce ingredients. Pour sauce over brisket and cook, tightly covered, for 6 hours.Baste every hour.<\/p>\n\n\n\n

\n\n\n\n

One Pan Chicken and Broccoli Dish<\/h3>\n\n\n\n

Easy weeknight dinner with Asian-inspired flavours<\/h4>\n\n\n\n

Since broccoli florets are tight and difficult to check thoroughly, many authorities recommend using broccoli stems, cut into small pieces (around 3cm), because they are smooth and much easier to examine and clean. The broccoli can be substituted with bok choy or green beans.<\/em><\/strong><\/p>\n\n\n\n

ingredients <\/strong><\/p>\n\n\n\n

2kg thick chicken schnitzel breasts or thighs<\/strong><\/p>\n\n\n\n

500g broccoli stems or heads<\/strong><\/p>\n\n\n\n

2 large onions cut into eighths and leaves separated<\/strong><\/p>\n\n\n\n

100g toasted cashew nuts<\/strong><\/p>\n\n\n\n

SAUCE:<\/strong><\/p>\n\n\n\n

\u2153 cup soy sauce<\/strong><\/p>\n\n\n\n

\u2153 cup sesame oil<\/strong><\/p>\n\n\n\n

\u2153 cup sweet chilli sauce<\/strong><\/p>\n\n\n\n

2 TBLs rice vinegar<\/strong><\/p>\n\n\n\n

\u2153 cup honey<\/strong><\/p>\n\n\n\n

1 TBL finely grated ginger<\/strong><\/p>\n\n\n\n

1 tsp crushed garlic<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Combine all sauce ingredients and pour over chicken. Marinate overnight in a Ziploc bag or glass dish. Preheat oven to 200\u00b0C. Place chicken with marinade on a sheet pan. Dissolve 1 TBL chicken stock powder in \u00bd cup boiling water. Pour over broccoli and onions with \u00bc cup oil and stir. Place vegetables between chicken pieces on the tray.<\/p>\n\n\n\n

Bake for 30\u201340 minutes at 200\u00b0C. Check chicken is cooked through by cutting the thickest piece in half. Serve immediately over jasmine rice and sprinkle with cashew nuts.<\/p>\n\n\n\n

\n\n\n\n

Silan Carrot and Potato Sticks<\/h3>\n\n\n\n

A simple side that just works!<\/h4>\n\n\n\n

ingredients<\/strong><\/p>\n\n\n\n

5 potatoes peeled and cut into wedges<\/strong><\/p>\n\n\n\n

10 baby carrots or whole carrots cut lengthwise<\/strong><\/p>\n\n\n\n

\u2153 cup Silan syrup (date syrup)<\/strong><\/p>\n\n\n\n

\u2153 cup oil<\/strong><\/p>\n\n\n\n

1 TBL lemon juice<\/strong><\/p>\n\n\n\n

1 tsp salt<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Preheat oven to 180\u00b0C. Combine the Silan syrup, oil, lemon juice and salt until well combined. Place carrots and potatoes onto a baking paper lined roasting pan and pour over syrup mixture. Mix well ensuring all vegetables are covered. Bake covered for 45 minutes then remove the lid and roast until golden brown and cooked through.<\/p>\n\n\n\n

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Apple, Honey Crumb Cake and Custard<\/h3>\n\n\n\n

One of my all-time favourites<\/h4>\n\n\n\n

This has to be one of my all-time favourites. I make it with apples, without apples, with walnuts, without walnuts, but one thing I won\u2019t go without is the crumb topping. That cinnamon crumble just makes it so moreish!<\/p>\n\n\n\n

ingredients
Crumb Topping:<\/strong><\/p>\n\n\n\n

1 cup dark sticky brown sugar<\/strong><\/p>\n\n\n\n

\u00bd cup granulated sugar<\/strong><\/p>\n\n\n\n

1 TBL ground cinnamon<\/strong><\/p>\n\n\n\n

\u00bd tsp salt<\/strong><\/p>\n\n\n\n

1 cup (225g) coconut oil<\/strong><\/p>\n\n\n\n

2\u00bd cups flour<\/strong><\/p>\n\n\n\n

Cake:<\/strong><\/p>\n\n\n\n

2\u00bd cups cake flour<\/strong><\/p>\n\n\n\n

1 tsp baking soda<\/strong><\/p>\n\n\n\n

\u00bd tsp baking powder<\/strong><\/p>\n\n\n\n

\u00bd tsp salt<\/strong><\/p>\n\n\n\n

\u00be cup margarine or 
coconut oil, melted<\/strong><\/p>\n\n\n\n

1 cup honey<\/strong><\/p>\n\n\n\n

3 large eggs, at room 
temperature<\/strong><\/p>\n\n\n\n

1 cup coconut cream<\/strong><\/p>\n\n\n\n

2 tsps vanilla<\/strong><\/p>\n\n\n\n

2 cups peeled and finely chopped 
apples (Granny Smith)<\/strong><\/p>\n\n\n\n

1 tsp ground cinnamon<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Preheat oven to 180\u00b0C and grease 20cm x 28cm pan. Make crumb topping: Mix sugars, cinnamon, and salt. Stir in melted margarine or coconut oil. Using a fork, lightly mix in flour until crumbles form. Don\u2019t overmix. Make cake: Whisk flour, baking soda, baking powder, and salt together. Beat margarine and honey together on high speed until smooth and creamy, about 2 minutes. Add eggs, coconut cream, and vanilla. Beat until combined. Mix in dry ingredients until smooth. Don\u2019t overmix. Toss chopped apples and cinnamon together. Spread batter evenly into prepared pan. Top with cinnamon apples, then crumb topping. Press crumb topping lightly down so it sticks. Bake for 45\u201355 minutes until toothpick comes out clean. Cool for 30 minutes before slicing.<\/p>\n\n\n\n

Custard:<\/strong><\/p>\n\n\n\n

1 can coconut milk<\/strong><\/p>\n\n\n\n

2 TBLs custard powder<\/strong><\/p>\n\n\n\n

2 TBLs sugar<\/strong><\/p>\n\n\n\n

Pinch of salt<\/strong><\/p>\n\n\n\n

2 tsps vanilla essence<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

Whisk all custard ingredients together. Place over low heat, whisking constantly until it thickens. Add water if too thick.<\/p>\n\n\n\n

\n\n\n\n

Rose, Honey, and Pistachio Turkish Dream<\/h3>\n\n\n\n

A delicate medley of rose-scented, honey and pistachio delights!<\/h4>\n\n\n\n

ingredients
Ice Cream:<\/strong><\/p>\n\n\n\n

1 tsp rosewater<\/strong><\/p>\n\n\n\n

250g strawberries (cut in half)<\/strong><\/p>\n\n\n\n

2 TBLs strawberry jam<\/strong><\/p>\n\n\n\n

\u00bd cup honey<\/strong><\/p>\n\n\n\n

\u00bd cup water<\/strong><\/p>\n\n\n\n

1\u00bd cups coconut milk<\/strong><\/p>\n\n\n\n

1 TBL cornflour<\/strong><\/p>\n\n\n\n

2 cups non-dairy creamer<\/strong><\/p>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

In a medium saucepan, bring rosewater, strawberries, jam, honey, and water to the boil. Cook strawberries until soft and mash with a fork. Combine cold coconut milk with cornflour until dissolved, then add to strawberries. Simmer until thickened, whisking constantly. Remove from heat and allow to cool. Beat non-dairy creamer until thickened. Add strawberry mixture to cream and mix until combined.<\/p>\n\n\n\n

Freeze overnight.<\/em><\/p>\n\n\n\n

Serve with fried pastry twists dripping in honey, sprinkled with pistachio nuts, Turkish delight and fresh strawberries. <\/em> <\/p>\n\n\n\n

\n","protected":false},"excerpt":{"rendered":"

Let\u2019s talk about the High Holidays… by Sharon Lurie AKA “The Kosher Butcher’s Wife”\u00a0 First night Rosh Hashanah is Monday 22 September this year. It\u2019s a time of reflection, renewal, and return \u2013 when the shofar calls us to wake up spiritually and take stock of where we\u2019ve been… and where we\u2019re headed. Just a week later, the High Holidays reach their crescendo with Yom Kippur\u2014the Day of Atonement. We fast for 25 hours, standing together in prayer, united as one people. It\u2019s intense, soulful, and deeply moving. But the…<\/p>\n","protected":false},"author":6,"featured_media":6600,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136,138,142],"tags":[],"class_list":["post-6599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-136","category-recipes","category-rosh-hashanah"],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/6599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/comments?post=6599"}],"version-history":[{"count":1,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/6599\/revisions"}],"predecessor-version":[{"id":6601,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/6599\/revisions\/6601"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media\/6600"}],"wp:attachment":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media?parent=6599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/categories?post=6599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/tags?post=6599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}