What’s your signature Rosh Hashanah round challah shape?
Head of a lamb! I make lamb cheeks with gourd (squash), carrots, chickpeas, and raisins (three simanim in one go). I put Swiss chard in a quiche, and I make black-eyed peas — most Sephardim stew them with meat, but my family prefers a recipe I found years ago as a cold salad, mixed with celery, bell peppers, scallions, and a vinaigrette. Take your pick!
—Barbara Bensoussan
We make carrot dill soup and leek pinwheels.
—Chaia Frishman
Carrot cauliflower soup with leeks —so healthy, so good.
—Sarah Faygie Berkowitz
I make my regular shabbos chicken soup and add the beet, carrot, squash, and leek into it; it gives everything a delicious taste.
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