27 recipes to celebrate Rosh Hashana

Rosh Hashana, the Jewish New Year, begins Sunday at sundown and extends until Tuesday at sundown. If you’re planning your menus, we’ve gathered 27 of our favorite recipes.

Food writer and cookbook author Phyllis Glazer shares the symbolism that sweet flavorings, such as honey, play in the meal: “On Rosh Hashana, it’s not enough just to wish our brethren a ‘Happy New Year’ — tradition holds that we wish them a sweet year as well.” The sweet flavorings find their way into desserts, such as a honey cake recipe, as well as savory dishes, such as rotisserie chicken served over a bed of brown rice and grapes.

Food writers Faye and Yakir Levy have shared colorful dishes incorporating fruits and vegetables: “We like the Sephardi custom of starting the meal with a mini-Seder, a ritual derived from the Talmud. Guests sample small portions of certain vegetables and fruits, and say a blessing with each one.”

They also explore the symbolism behind having fish, such as salmon or tilapia, on the table, which are supposed to be a blessing for the coming year. “When the fish is served, observant Jews recite a prayer expressing the wish ‘that we be fruitful and multiply like fish,’” said the Levys.

And former Times staff writer Mary MacVean explores Tunisian Rosh Hashana traditions, sharing recipes for dishes such as a beautiful spiral-shaped challah studded with bits of apple, and a rich beef and sausage stew flavored with notes of mint, garlic and cinnamon.

Some of the recipes, such as the hazelnut honey squares below, are sure to become regular favorites. Click on the photo gallery for links to more recipes.

1/25

Fragrant chicken with figs. Recipe

  (Ricardo DeAratanha / Los Angeles Times)

2/25

Apple strudel in the round -- it’s easier to make than it might look. Recipe

  (Wally Skalij / Los Angeles Times)

3/25

Recipe: Carrot and pomegranate soup

  (Ricardo DeAratanha / Los Angeles Times)

4/25

Apple spinach salad. Recipe

  (Bob Chamberlin / Los Angeles Times)

5/25

Pears in pomegranate wine with honey and lemon thyme. Recipe

  (Glenn Koenig / Los Angeles Times)

6/25

Butternut squash with sweet spices. Recipe

  (Lawrence K. Ho / Los Angeles Times)

7/25

Stuffed sweet peppers with rice and currants. Recipe

  (Lawrence K. Ho / Los Angeles Times)

8/25

Apple and honey sorbet with pomegranate sauce. Recipe

  (Ricardo DeAratanha / Los Angeles Times)

9/25

Chicken thighs with honey, olives and oregano. Recipe

  (Glenn Koenig / Los Angeles Times)

10/25

A Rosh Hashana main dish could be chicken marinated with pomegranate molasses, honey and spices and stuffed with brown rice. Recipe

  (Anne Cusack / Los Angeles Times)

11/25

Quick coucous with a dried fruit and almond garnish. Recipe

  (Anne Cusack / Los Angeles Times)

12/25

Honey challah, the traditional egg bread for the Jewish Sabbath. Recipe

  (Kirk McKoy / Los Angeles Times)

13/25

Black-eyed peas with leeks and chard. Recipe

  (Anne Cusack / Los Angeles Times)

14/25

Smoked fish salad with honey and dill. Recipe

  (Anne Cusack / Los Angeles Times)

15/25

Apple date honey cake with sweet sesame sauce and sauteed apples. Recipe

  (Anne Cusack / Los Angeles Times)

16/25

Tilapia with sweet peppers, saffron and garlic. Recipe

  (Mel Melcon / Los Angeles Times)

17/25

Fruit carpaccio with honey, lime and ginger dressing. Recipe  (Kirk McKoy / Los Angeles Times)

18/25

Beet-pomegranate salad. Recipe.

  (Michael Robinson Chavez / Los Angeles Times)

19/25

Won’t this smell good while it’s baking in the oven? Recipe

  (Kirk McKoy / Los Angeles Times)

20/25

This salad gets a touch of smokiness from paprika. Recipe

  (Ken Hively / Los Angeles Times)

21/25

Cilantro tomato soup with Syrian meatballs. Recipe

  (Stephen Osman / Los Angeles Times)

22/25

This magical honey cake is even richer if allowed to sit for a few days. You can make it up to a week ahead of time. Recipe

  (Stephen Osman / Los Angeles Times)

23/25

This dish simmers for hours until it’s fork-tender. The hands-off cooking time makes it a nice dish to serve when company is coming. Recipe

  (Glenn Koenig / Los Angeles Times)

24/25

Two-toned honey chocolate marble cake. Recipe

  (Wally Skalij / Los Angeles Times)

25/25

Rubuh’ (Roast veal stuffed with ground spiced beef and rice). Recipe

  (Stephen Osman / Los Angeles Times)

HAZELNUT HONEY SQUARES

Print recipe >>

Total time: 1 1/2 hours | Serves 9 to 12

2 1/4 cups flour

2 1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

Dash ground cloves

3 eggs

3/4 cup sugar

1 cup honey

3/4 cup oil

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

1/2 cup unsweetened applesauce

3/4 cup hazelnuts, chopped

1. Heat the oven to 350 degrees. Lightly grease a 9-inch square pan, line it with parchment paper or wax paper and grease the paper.

2. Sift the flour with the baking powder, baking soda, cinnamon and cloves.

3. Beat the eggs lightly in a mixer bowl. Add the sugar and honey and beat until the mixture is smooth and lightened in color, 1 to 2 minutes. Gradually add the oil and beat until blended. Add the lemon and orange zests and beat briefly. On low speed, beat in the flour mixture alternately with the applesauce, each in 3 portions. Add the nuts and beat just until blended.

4. Pour the batter into a pan. Bake until a cake tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes. Turn out onto a rack and carefully peel off the paper. Cover tightly when completely cool. Serve at room temperature. Cut in squares or bars.

Each of 12 servings: 412 calories; 176 mg sodium; 52 mg cholesterol; 19 grams fat; 2 grams saturated fat; 58 grams carbohydrates; 5 grams protein; 1.64 grams fiber.

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