Recipe for a Sweet New Year
Rosh Hashanah, the Jewish New Year is a day of soul-searching and repentance as well as a happy day. Instead of ringing in the new year with a ball drop and champagne,we repent and anticipate a new year with good deeds, health, and hapiness. The joy of this holiday is reflected in its food customs.
There are many edible traditions linked with this festive gathering. Round challah bread replaces the usual loaf-like shape, which symbolizes the perfect year to come. Eating the head of a fish symbolizes fertility and abundance, while carrot dishes allude to wealth, by cutting the vegetable into coin shapes. But perhaps the most enjoyable part of the holiday is starting the new year off with honey- for a sweet new year!
Here is a delightfully sweet recipe from Jana Gur’s The Book of New Israeli Food that is a great seasonal transition dish!
Baked Pumpkin Jam with Cinnamon and Ginger
- a delicious, sweet side dish from Moroccan Jewish cuisine, traditionally served on a bed of couscous-
Yields 6-8
Ingredients:
1 lb, 2 oz pumpkin, peeled and cut into 1 inch cubes
1 large onion sliced into half rings
2 tbsp olive oil
1/2 cup of sugar
1/2 tsp cinnamon
1/2 tsp fresh ginger, chopped
To serve: 1 lb 2 oz instant couscous
1. Fry the onions in the olive oil, add the sugar and stir until it dissolves. Add the spices and mix together.
2. Preheat the oven to 310 degrees F
3. Put the pumpkin on a tray lined with baking paper. Pour the onion mixture on top and bake for about 15 minutes until the pumpkin is tender and caramel colored.
4. To serve: Prepare the couscous according to the package instructions.
Arrange in a heap on a large sering plate and garnish with the pumpkin.
SHANA TOVA UMITUKA!
