Rosh HaShana 5770

Pomegranate crop in Israel will reach a record of 20,000 tons this year

The pomegranate is one of the agro branches in Israel that is growing rapidly due to the recent recognition of its nutritious values and low water consumption. All parts of the fruit contain only good nutrition elements and contributes in preventing heart diseases and arteriosclerosis.

Beetroot and Pomegranate Salad



by Janna Gur

I never thought of mixing beets and pomegranates in one dish, but one bite revealed the magic. Almost identical in color, their diametrically opposed textures and flavors complement each other beautifully: pomegranates are tangy and crunchy, beets – soft and sweet. Plus you have two symbolic Rosh Hashana fruits in one yummy dish.

Ingredients (serves 6)
• 3-4 medium beetroots
• 2 tablespoons pomegranate syrup (pomegranate molasses)
• 2-3 tablespoons freshly squeezed lemon juice
• 2-3 dried chili peppers, crushed
• Coarse sea salt
• 1/4 cup delicate olive oil
• 1/2 cup fresh coriander leaves
• 1 cup pomegranate seeds

1. Boil the beetroots in water until tender. Cool, peel and cut into very small dice.
2. Mix with the pomegranate syrup, lemon juice, peppers and coarse sea salt. Set aside for about 15 minutes.
3. Mix the salad with the coriander leaves and pomegranate seeds, pour the olive oil on top and serve.

Carrot and Date Salad



Not only Ashkenazi Jews eat tzimmes on Rosh Hashana. Sliced carrots, reminiscent of golden coins, are considered a symbol for a prosperous year. In this delicacy hailing from the Jewish Moroccan kitchen, carrots are combined with dates, another symbolic autumn fruit. Ingredients (serves 6-8)

• 4 carrots, peeled and sliced into 1/2'' disks
• 3 tablespoons olive oil
• 5 cloves garlic, chopped
• 8-10 fresh dates (those with smooth shiny skin), halved and pitted
• 1 sprig thyme
• 1 cinnamon stick
• 5 tablespoon silan (date honey - see below, or substitute honey)
• 3 tablespoons freshly squeezed lemon juice

1. Bring carrots to a boil, reduce the heat and simmer for 10 minutes until tender. Drain and set aside.

2. Heat olive oil in a skillet, and sauté the garlic until golden. Add dates and sauté for 1-2 minutes. Add sliced carrots, thyme, cinnamon, silan (or honey) and lemon juice. Cover and cook for 5 minutes on low heat.


3. Cool and serve at room temperature. The salad will keep for 3 days in the refrigerator.

Silan (Date Honey)
A very thick sweet syrup made from dried dates, similar to honey but darker in color and with a pronounced caramel taste. It is used as a color and flavor enhancer in slow-cooking dishes like hamin, or in any recipe calling for honey, caramel, molasses or syrup. If unavailable, it can be substituted by honey. Historians believe that the "honey" in the "Land of Milk and Honey" is actually silan.

Fesenjan – Duck in Pomegranate and Walnut Sauce



This recipe first caught my eye when I was working on the most recent Rosh Hashana issue of our magazine. I was intrigued by the pomegranate and walnut combo and had to try it out at home. It tasted even better than it sounded! This Persian classic is served in many Jewish Iranian households for special occasions. Anat and Davis David gave us their family recipe complete with a bit of Iranian folklore: A woman hoping to give birth to a son should prepare fesenjan for her husband. 

Ingredients (serves 4-6)

• 4-6 duck breasts and/or thighs*

For the sauce:

• 2 onions, chopped
• 1/3 cup oil
• 6 saffron threads
• 1 tablespoon sugar
• 500 g (1 lb) walnuts, coarsely ground
• 5 tablespoons pomegranate syrup (pomegranate molasses)
• salt and freshly ground black pepper


• chopped parsley and pomegranate seeds

To serve:

1. Heat oil in a large pan and sauté onions until golden.

2. Crush saffron threads with sugar, mix with 3 cups of water and pour into the pan. Add ground walnuts, bring to a boil, lower the heat and add pomegranate syrup (pomegranate molasses). Stir well and transfer to a bowl. Set aside.

3. Add duck pieces to the same pan and fry until golden. Pour in the walnut sauce, add water to cover and cook for about 45 minutes until the duck is tender and the sauce is thick and shiny. Towards the end of the cooking cycle taste and adjust seasoning with salt and pepper. Up until point this you can make the stew ahead and store refrigerated for up to 2 days.

4. When ready to serve, heat gently (you may need to add a bit of water if the sauce is too thick). Serve over white rice. Sprinkle with parsley and fresh pomegranate seeds.

Variations: * Use chicken instead of duck. * Use the same sauce to cook meatballs, season 1 kg (2 lbs 2 ounces) of ground meat (preferably 2/3 beef, 1/3 lamb) with black pepper, salt and nutmeg to taste. Form small balls and add to the sauce (step 3).