During Rosh Hashanah, which is held from Monday, September 6 (at sunset), until Wednesday, September 8 (at nightfall), Jewish families gather around a meal (the seder), where each food symbolizes a wish for the coming year. Laurence Phitoussi is the author of many cookbooks that give Jewish dishes a facelift: Shabbat in 30 minutes (editions of Chêne, 2014), Shabbat light (editions of Chêne, 2017), Jewish Holiday Cuisine (Solar editions, 2017). Here she offers three recipes inspired by the best of Ashkenazi gastronomy (sweet potato latkes) and Sephardic (eggplant fritters with honey). She does not forget that of hallots, the Shabbat bread that is also found at all festivals. “Beyond that, the most symbolic, for the New Year, are simple apple wedges dipped in honey., she recalls. The sweetness of honey envelops the acidity of the apple: we make the vœu bring happiness and serenity in the face of the trials of life. “
Sweet potato latkes
For 4 people
Preparation: 20 minutes
Refrigeration: 20 minutes
Cooking: 4 minutes
Ingredients :
- 2 sweet potatoes
- 1 onion
- 1 egg
- 50g matzah or wheat flour
- 1 tsp. 1 teaspoon cinnamon, turmeric or nutmeg
- 10 cl of peanut oil
Peel the sweet potatoes, coarsely grate them or mix them in a food processor (in this case, they will be more difficult to work). Add the grated onion, beaten egg, spices and matzah or wheat flour, then let stand in the fridge for 20 minutes. Form meatballs, then flatten them into palettes. Heat oil in a skillet. When it is boiling, immerse the pucks in it and let them fry for 2 minutes on each side, then place them on absorbent paper. Serve warm or cold.
Eggplant fritters with honey
For 4 people
Preparation: 15 minutes
Cooking: 5 minutes
Ingredients :
- 2 beautiful eggplants
- 4 eggs
- 2 tbsp. tablespoon of flour
- 1 tsp. cinnamon
- 1 tsp. honey or maple syrup
- 20 cl of peanut oil
- salt, icing sugar
Rinse the eggplants and slice them into slices about 1 cm thick after removing the ends. Beat the eggs in a dish, add the flour, cinnamon and salt. Heat the oil in a pan. When it is boiling, pass the eggplant slices in the egg mixture and brown them for 5 minutes. Place the donuts on paper towels, then add the honey or maple syrup. Sprinkle with icing sugar and serve immediately.
You have 24.39% of this article to read. The rest is for subscribers only.