Celery, lemon, fish, apple and honey are some of the outstanding culinary symbols of Rosh Hashanah. They are cut, stewing, roasting and served at the table symbolism of great importance. Some are designed to mitigate greetings and prayers for a good and sweet year, such as apple, honey and carrots. The role of the beet remove our enemies from us. And that fish is our staff productivity, as a metaphor for the many fish in the sea. The grenade, 613 grains, is responsible for fixing a number of commandments on this number. Leek separates us from our enemies are tangible and spiritual. And I find that collects food it can, in addition to the traditional role gentry, also give an elegant holiday menu and tasty.
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The traditional leek patties I choose abundant spice dill and parsley and almonds.
Just before submission, I sprinkles pomegranate seeds, thus removing any enemy twice. Further grilling fresh fish chunks and much carrot and coriander seeds harissa and financing, as a kind of tribute Mediterranean Ashkenazi gefilte fish. Finally, I roast rib pattern quickly and beets and add a little honey, promise a delicious and sweet year.
Fish in the oven with carrots
Ingredients (for 4 servings):
• 4 Sea Bream and clean emit small bones (you can also bass or sea bass)
• 2 carrots
• 8 level Tbsp Spread carrots ready
• 2 tbsp harissa
• The handful of crushed coriander seeds
• The handful of cilantro and parsley
• 1/2 lemon thinly sliced
• 4 cloves garlic, sliced thin
• 8 thin slices of hot pepper or chili
• Salt to taste
• freshly ground black pepper to taste
Preparation:
1. Peel the carrots and continue with peeler to cut thin wide strips.
2. Cook the carrot slices for about 2 minutes in boiling salted water.
3. Preheat oven to 180 degrees.
4. Arrange the fish fillets on a cookie sheet so that the fish skin side down every piece of paper you can wrap the fish fillets.
5. Season the fish with salt and ground black pepper.
6. Spread carrots and harissa paste all over the fish and sprinkle with coriander seeds, Spices, cloves, lemon slices and chili.
7. Place Above all brewed some carrot sticks. Wrap in baking.
8. Roast in the oven for about 10 minutes.
Leek patties, meat and pomegranate
Materials (about 20 meatballs):
• 4 leeks (white part only)
• 1/2 pounds ground beef
• 4 cloves garlic
• 1/2 cup parsley
• 1/2 cup dill
• 2 eggs
• 1/3 cup bread crumbs
• 4 tablespoons ground almonds
• 1 tbsp pomegranate syrup
• Salt to taste
• freshly ground black pepper to taste
• Oil for frying
To serve:
• 1 cup pomegranate seeds
• Parsley
Preparation:
1. Cut the leeks into 3 parts, cover with boiling salted water and cook for about 25 minutes until it softens.
2. Short grind in a food processor just to chop the leeks well.
3. Add meat, garlic and herbs and grind together.
4. Add the remaining ingredients and season with salt and ground black pepper.
5. Form patties. Heat oil in frying pan height 1.2 cm wide and fry for about 3 minutes on each side.
6. Serve the meatballs with pomegranate seeds and parsley.
Lamb chops with roasted beets
Ingredients (for 4 servings):
• 12 lamb chops clean (ask the butcher)
• 2 tablespoons olive oil
• 4 tbsp pomegranate syrup
• 2 tablespoons honey
• Salt to taste
• freshly ground black pepper to taste
Beets;
• 4 beets
• 1/2 cup of natural apple juice
• 1/2 cup red wine
• The handful of crushed coriander seeds
• 8 black peppercorns, crushed
• Salt to taste
Preparation:
1. Preheat oven to 180 degrees.
2. Wrap the beets in aluminum foil and place in pan. Pour apple juice format and wine and season.
3. Roast the beets in the oven for about an hour until softened. Reserve the liquid grilling.
4. Arrange in a baking dish lamb chops. Mix olive oil, pomegranate syrup, honey, salt and black pepper and brush the ribs.
5. Preheat the oven to 180 degrees.
6. Peel the roasted beets, cut into wedges and sprinkle with side ribs in the pan.
7. Brush carefully roasting the beets in their fluids.
8. Roast in the oven for about 15 minutes, depending on the size of the ribs and, if desired grilling.
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