Recipes: Make these Rosh Hashanah dishes to usher in a sweet new year
Rosh Hashanah the Jewish New Year begins on the evening of Monday Sept and is celebrated for two days For the occasion people wish each other a happy healthy sweet New Year To highlight this wish cooks in a multitude of households accent their holiday menus with sweet ingredients Apple slices dipped in honey are the traditional beginning to the Rosh Hashanah dinner On the second day of the holiday a popular custom is to serve seasonal or exotic fruits this year we plan to embellish ours with a sprinkling of a sweet Middle Eastern mixture made of sesame seeds toasted with nuts In our menus we like to include touches of sweetness in every dish such as our fruit cobbler dessert made with fresh and dried fruit Our sweet flavorings are sometimes subtle like the raisins in our picadillo and the pomegranate sauce that s spooned into bowls of our noodle soup As an additional treat we are preparing sugar-free blueberry jam which makes a deliciously sweet topping for yogurt as well as a nutritious spread for our Rosh Hashanah challah Fruit salad is shown served with sweet dukkah a mixture of toasted sesame seeds with nuts and sweet spices Photo by Yakir Levy Fruit Salad with Sweet Dukkah We re serving our Rosh Hashanah fruit platter this year with a special topping sweet dukkah Sweet dukkah a mixture of toasted sesame seeds with nuts and sweet spices is a great sprinkling for fruit Photo by Yakir Levy Dukkah is best known as a savory sprinkle made with sesame seeds and spices Rachel Simons author of Sesame Global Recipes Stories of an Ancient Seed makes sweet dukkah as well We love it sprinkled over mixtures of fresh fruit including berries tangerine segments melon cubes mango pieces and grapes Yield cups dukkah to servings fruit INGREDIENTS cup sesame seeds cup pistachios coarsely chopped cup almonds coarsely chopped teaspoon ground cinnamon teaspoon ground cardamom teaspoon flaky salt cup unsweetened coconut flakes tablespoons edible dried rose petals optional Platter of to cups cut fruit for serving DIRECTIONS Preheat oven to degrees Line a rimmed baking sheet with parchment paper Spread sesame seeds pistachios and almonds on prepared baking sheet Sprinkle with cinnamon cardamom and salt toss to combine Bake for minutes Give baking sheet a vigorous shake to move nuts and seeds Add coconut and shake baking sheet again Return mixture to oven Bake until coconut turns golden brown to minutes more Check regularly to make sure dukkah isn t burning Cool fully in pan add rose petals Store in an airtight container up to months Serve with cut fruit
