Ask anyone what foods they associate with Rosh Hashanah and the answer you’re likely to get is “apples and honey.”
Would anyone say black-eyed peas? Or beet greens?
Not that long ago, I certainly wouldn’t have thought of these as Jewish holiday foods.
Weren’t black-eyed peas “soul food” in the U.S.? And who ate the tops of beets? I remember seeing them once in my mother’s borscht.
Then I moved to Israel and learned about Simanim – traditional foods eaten on Erev Rosh Hashanah. The Talmud mentions five of them: Gourds (winter squash), black-eyed peas, leeks, beet greens and dates. We arrange these on our holiday table, along with a pomegranate, fish head, apples and honey.
Each food symbolizes a wish for the coming year, based on its Hebrew or Aramaic name.
Since the Simanim are all seasonal, healthy and delicious foods, I incorporate them into our holiday meal. They make wonderful salads and side dishes that compliment our main course of poultry or fish. Add whole-wheat challah, a light soup and fresh fruit for dessert and you’ve got a healthy gourmet holiday meal - a wonderful start to the New Year!
Would anyone say black-eyed peas? Or beet greens?
Not that long ago, I certainly wouldn’t have thought of these as Jewish holiday foods.
Weren’t black-eyed peas “soul food” in the U.S.? And who ate the tops of beets? I remember seeing them once in my mother’s borscht.
Then I moved to Israel and learned about Simanim – traditional foods eaten on Erev Rosh Hashanah. The Talmud mentions five of them: Gourds (winter squash), black-eyed peas, leeks, beet greens and dates. We arrange these on our holiday table, along with a pomegranate, fish head, apples and honey.
Each food symbolizes a wish for the coming year, based on its Hebrew or Aramaic name.
Since the Simanim are all seasonal, healthy and delicious foods, I incorporate them into our holiday meal. They make wonderful salads and side dishes that compliment our main course of poultry or fish. Add whole-wheat challah, a light soup and fresh fruit for dessert and you’ve got a healthy gourmet holiday meal - a wonderful start to the New Year!
Here's a holiday recipe for beet greens. You can use Swiss chard as well:
BRAISED BEET GREENS OR SWISS CHARD (PARVE)
2 pounds (1 kilo) beet greens or Swiss chard, washed and checked well
1 medium onion, minced
1 clove garlic, minced
2 pounds (1 kilo) beet greens or Swiss chard, washed and checked well
1 medium onion, minced
1 clove garlic, minced
½ teaspoon each ground cumin and coriander
2 tablespoons extra-virgin olive oil
¼ cup water
1 teaspoon paprika
½ teaspoon salt
Freshly ground pepper to taste
Slice the greens, including the stems, into ribbons, about an inch (2 to 3 cm) wide.
2 tablespoons extra-virgin olive oil
¼ cup water
1 teaspoon paprika
½ teaspoon salt
Freshly ground pepper to taste
Slice the greens, including the stems, into ribbons, about an inch (2 to 3 cm) wide.
Put them into a pan with the remaining ingredients. Cover tightly and cook over low heat for about 30 minutes, or until the greens are very soft and silky. Stir occasionally and add more water if necessary to prevent sticking. If the greens are too watery, uncover the pan and cook for a little longer. Taste for salt and pepper. Serve warm or at room temperature.
Serves 4-6
Serves 4-6
The beautiful watercolor above is courtesy of Beer Sheva artist Ruth Gresser. To see more of Ruth's art, visit her website at: http://www.ruthgresser-ruthart.com/home/
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