Classic Rosh Hashanah Recipes to Sweeten the New Year

Every Shabbat and holiday meal traditionally starts with two loaves of bread, or most commonly challah, and the classic Rosh Hashanah custom is specifically round challah, which is often dipped in honey. The round shape resembles a head, and is thus used to represent the "head" - in Hebrew "rosh" - of the new year: Rosh Hashanah!

Ingredients:

• 1⅛ cups lukewarm water

• 1 Tbsp dry yeast

• 4½ cups all-purpose flour

• 2 eggs, plus 1 more for egg wash

• ½ Tbsp salt

• ¼ cup sugar

• ¼ cup vegetable oil

• Optional: poppy or sesame seeds for topping

Instructions:

1. Dissolve yeast in lukewarm water with a bit of sugar. Let froth ~10 min.

2. Mix eggs, oil, sugar, salt; add yeast mixture. Gradually add flour until you form a soft but manageable dough. Knead for ~10–15 min until smooth.

3. Let dough rise in a greased bowl until doubled (~1.5–2 hours). Punch down.

4. Shape into a round loaf: either by coiling braided strands into a ring or by shaping braided logs into a circle.

5. Let rise again until puffed and nearly doubled. Brush with beaten egg, optionally sprinkle poppy or sesame seeds.

6. Bake in preheated oven (about 350°F / 175-180°C) until golden brown, usually ~25-35 min depending on size.

Fish are a traditional Jewish food for Shabbat and holidays, but have an extra-strong association with Rosh Hashanah due to their special holiday symbolism: Because fish are plentiful in the sea, they represent plenty and abundance, which we wish for in the new year. Additionally, there is a Jewish belief that fish are immune to the "evil eye" due to being underwater, and thus symbolize luck and protection.

Ingredients:

• White fish fillets (cod, halibut, or any firm white fish)

• Olive oil

• Tomatoes (fresh or canned), diced

• Onion, chopped

• Garlic, minced

• Spices to taste: paprika, cumin, turmeric

• Optional: red pepper, chili, or jalapeño

• Lemon juice or lemon slices

• Fresh herbs for garnish: parsley and/or cilantro

Instructions:

1. Preheat a large skillet or pan, add olive oil, sauté onions and garlic until soft.

2. Add spices (paprika, cumin, turmeric), stir. Add tomatoes and some water (or fish stock) to make a sauce; simmer until sauce is well blended. Add the optional pepper if using.

3. Gently place fish fillets into sauce, spoon sauce over fish. Cover, cook on low-medium until fish is done (flakes easily), ~10-15 minutes depending on thickness.

4. Sprinkle with fresh lemon juice and herbs before serving.

Some traditional Rosh Hashanah dishes combine multiple symbolic foods, and this sweet tzimmes made with carrots, sweet potatoes, and honey does just that! "Tzimmes" is a Yiddish word referring to sweetened cooked vegetables, and this classic Ashkenazi dish is a favorite among North American Jews in particular.

Carrots are eaten by many Jewish communities on Rosh Hashanah for a lucky year ahead, due to a Hebrew pun that associates the word for carrot ("gezer") with tearing an evil decree, while the sweetness of the honey and sweet potatoes symbolizes a wish for a sweet new year. Moreover, if you choose to use date honey, you'll have the additional symbolism of dates as one of the biblical Seven Species of Israel and as a "siman," or good-luck holiday food, that's meant to protect us from our enemies in the coming year.

Ingredients:

• ~2 lbs carrots, peeled & sliced

• 2 sweet potatoes, peeled & cut into chunks

• 1 cup prunes or mix with dried apricots

• ½ cup golden raisins

• 2-3 Tbsp honey or silan (date syrup)

• Orange juice or other fruit juice for liquid base

• Cinnamon; optionally a pinch of nutmeg or clove

• Oil, salt, pepper

• Optional brown sugar to taste

Instructions:

1. Preheat oven to ~350°F (175°C). Grease a baking dish.

2. In a bowl, combine carrots, sweet potatoes, prunes, apricots (if using) raisins. Toss with oil, honey, optional sugar, spices, a bit of salt & pepper.

3. Add juice to moisten. Transfer to the greased baking dish; cover with foil.

4. Bake ~1½ hours, stirring once or twice, until the vegetables are tender and the sauce has thickened. Remove cover for final ~15 min to glaze/brown slightly if desired.

Honey features prominently in Rosh Hashanah menus, and honey cake is a popular and traditional way to end the meal with some extra sweetness for the coming year! This recipe also adds apples, which together with honey are a famous and beloved Rosh Hashanah combination, particularly in Ashkenazi Jewish communities.

Ingredients:

• 2 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon ground allspice

• ½ teaspoon salt

• 1 cup honey

• ½ cup white sugar

• ½ cup brown sugar, packed

• ½ cup vegetable oil (or melted coconut oil)

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup brewed coffee or strong black tea (cooled)

• 2 medium apples, peeled and grated (about 1 cup)

• Optional: ½ cup chopped walnuts or raisins

Instructions :

• Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or two loaf pans.

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, allspice, and salt.

• In a large bowl, beat together honey, white sugar, brown sugar, and oil until smooth. Add eggs one at a time, then stir in vanilla.

• Mix in the flour mixture in three parts, alternating with the coffee/tea. Stir until just combined.

• Fold in the grated apples (and nuts/raisins if using).

• Pour batter into prepared pan(s).

• Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean.

• Cool before slicing. The flavor deepens after a day, making it even better if baked ahead!

Enjoy, and have a Happy Rosh Hashanah and a Sweet New Year!

Learn more about symbolic Rosh Hashanah foods here, and see more recipes in our Rosh Hashanah foods from around the world post here.

And don't forget to shop tableware essentials, Israeli honey, and Rosh Hashanah gifts straight from Jerusalem at our store!