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Traditional Recipes for
Rosh Hashanah

Ruth Milstein, author of the award winning recipe book 'Cooking with Love: Ventures into the New Israeli Cuisine', shares two of her favorite Traditional Recipes to celebrate Rosh Hashanah including Baked Apples with Cinnamon, and Turkey Balls with Chick Peas.

Baked Apples with Cinnamon

The sweet apples are traditional for Rosh Hashana (Jewish New Year). It symbolizes a sweet year to come. Makes 6 servings

Ingredients:

6 granny smith apples, peeled and cored.

1 tablespoon cinnamon

1 tablespoon sugar

6 teaspoons any type of jam (optional)

Method:

Put the apples in a large wide pot; add the cinnamon and the sugar.

Fill with water 1 inch above the apples and bring to a boil.

Cook medium heat without cover for 15 minutes.

Transfer the apples to a baking tray; put 1 teaspoon of jam in the center
 of each apple and bake for 30 minutes in a 375◦ preheated oven.

Transfer to individual plates and serve immediately.

Turkey Balls with Chick Peas

This delicious recipe is healthy and low fat. The chick peas symbolize strength in the coming year.  Chick peas were a welcome addition to our holiday meal. Makes 6 servings.

Ingredients:

1 tablespoon canola oil

1 large onion, chopped to small cubes

1 tablespoon sweet paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chicken bouillon

2 cups cooked chick peas, you can use canned chick peas

2 dried hot chili peppers or a 1/2 teaspoon chili powder

1 red pepper, sliced

1 1/4 cups water

For the turkey balls:

2 pounds ground turkey breast or legs, or you can mix both together

1 large onion, thinly chopped

1 tablespoon bread crumbs

1/2 teaspoon salt

1/4 teaspoon black pepper

Method:

In a large bowl put in all the turkey ingredients and mix well. Make small balls and set aside.

Put the oil in a large pot and sauté the onions until it turns translucent.

Add 1/2 cup of water and bring to a boil. Add the turkey balls and cook for 15 minutes on a medium hit.

Add the paprika, salt, black pepper, chicken bouillon and 1/4 cup of water; continue to cook for 20 minutes.

Add the chick peas, chili hot peppers, sliced red pepper and the rest of the water.

Cook for 30 minutes. Stir occasionally.

Serve in a large oval serving platter with brown rice.

Ruth Milstein is the author of the award-winning recipe book 'Cooking with Love: Ventures into the New Israeli Cuisine.' Little is known about the wide array of exotic yet comfortable and easy-to-make food associated with Mediterranean and Israeli cuisine, and in 'Cooking with Love', Ruth explores this expansive gourmets heaven with recipes that are eye openers for the experienced chef, as well as the novice cook. Learn more at www.RuthMilstein.com